AI Article Synopsis
- The study examined pectin extraction from gold kiwifruit pomace using citric acid, water, and the enzyme Celluclast 1.5L, focusing on various yield and composition metrics.
- Enzyme extraction yielded the highest pectin (∼ 4.5% w/w), while water-extracted pectin retained characteristics closest to its natural state, though all methods resulted in varied molar mass and viscosity.
- The findings suggest that pectin from gold kiwifruit pomace could be beneficial for food product applications due to its different properties depending on the extraction method used.
Article Abstract
Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (Mw), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (∼ 4.5%w/w) as compared with the acid and water extraction methods (∼ 3.6-3.8%w/w). Pectin obtained from different extraction methods showed different degree of branching. The Mw and root mean square (RMS) radius varied with the extraction methods with values of 8.4 × 10(5) g/mol and 92 nm, 8.5 × 10(5)g/mol and 102 nm, 6.7 × 10(5) g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products.
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| http://dx.doi.org/10.1016/j.foodchem.2015.03.148 | DOI Listing |
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