PECTIN; SOURCES AND EXTRACTIONS METHODS

Objective & Hypothesis:Pectin, a heteropolysaccharide; is used as an additive in the food industry because it has thickening, gelling, emulsifying and stabilizing properties.

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Key Findings & Data:Especially, the use of new raw materials as pomegranate, grape, carrot for the valorization of the wastes of fruit and vegetable industry and the use of innovative technologies such as microwave assisted extraction, ultrasound assisted extraction and sub-critical water extraction, which will increase the efficiency of extraction, have taken place in studies.

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Conclusion & Impact:Within the scope of this review, different pectin sources and extraction methods, which have attracted attention in recent years, have been compiled.

🔬Design:Review & Systematic Survey

📍Scope:Comprehensive Sample

⚙️Variables:pektin · ekstraksiyon · fabrika artıkları

Abstract

Pectin, a heteropolysaccharide; is used as an additive in the food industry because it has thickening, gelling, emulsifying and stabilizing properties. Commercial pectins are usually produced from citrus peels, apple pomaces and less commonly sugar beet pomaces. The most common and traditional method of extracting pectin from pomaces or peels is acid extraction. In recent years, both new sources and new extraction methods have become important due to the inadequacy of pectin sources and the disadvantages of acid extraction. Especially, the use of new raw materials as pomegranate, grape, carrot for the valorization of the wastes of fruit and vegetable industry and the use of innovative technologies such as microwave assisted extraction, ultrasound assisted extraction and sub-critical water extraction, which will increase the efficiency of extraction, have taken place in studies. Within the scope of this review, different pectin sources and extraction methods, which have attracted attention in recent years, have been compiled.

Özet

Bir heteropolisakkarit olan pektin; kıvam verici, jelleştirici, emülsifiye edici ve stabilize edici özelliklere sahip olmasından dolayı gıda endüstrisinde katkı maddesi olarak kullanılmaktadır. Ticari pektinler, genellikle turunçgil kabuğu, elma posası ve daha az oranda şeker pancarı posasından üretilmektedir. Pektinin, posa veya kabuklardan ekstrakte edilmesinde kullanılan en yaygın ve geleneksel yöntem asitle ekstraksiyondur. Son yıllarda, pektin kaynaklarının yetersiz olması ve asit ekstraksiyonunun dezavantajlarından dolayı hem yeni kaynak hem de yeni ekstraksiyon yöntemi araştırmaları önem kazanmıştır. Özellikle, meyve ve sebze işletmeleri artıklarının değerlendirilmesi amacıyla nar, üzüm, havuç gibi yeni hammadde kaynakları ile ekstraksiyon verimini artıracak mikrodalga destekli ekstraksiyon, ultrasonik destekli ekstraksiyon ve sub-kritik su ekstraksiyonu gibi yenilikçi teknolojilerin kullanımı çalışmalarda yer edinmiştir. Bu derleme kapsamında, son yıllarda dikkat çeken farklı pektin kaynakları ve ekstraksiyon yöntemleri derlenmiştir.

Keywords

pektin ekstraksiyon fabrika artıkları ultrasonik mikrodalga pectin extraction factory wastes ultrasonic microwave

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Cite This Article

ATALAY, D., TÜRKEN, T., ERGE, H. S. (2018). PECTIN; SOURCES AND EXTRACTIONS METHODS. Gıda, Cilt: 43 - Sayı: 6, 1002–1018. https://ajindex.com/articles/39162

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