High hydrostatic pressure assisted extraction of pectin from sugar beet pulp


Kaya B., Okur İ. , Alpas H. , Oztop M. H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.56, no.10, pp.4861-4870, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 10
  • Publication Date: 2021
  • Doi Number: 10.1111/ijfs.15079
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.4861-4870
  • Keywords: FTIR, high hydrostatic pressure, pectin, rheological properties, sugar beet pulp, TD&#8208, NMR, PASSIFLORA-EDULIS FLAVICARPA, WATER-HOLDING CAPACITY, LOW METHOXYL PECTIN, PEEL, ESTERIFICATION, OPTIMIZATION, FRUIT, HOMOGENIZATION, TEMPERATURE, FLAVEDO

Abstract

This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHPE (12.23 +/- 0.13%) doubled extraction yield compared to CE (6.43 +/- 0.07%). Also, HHPE and acid addition were found to have a synergetic effect on the extraction. HHPE resulted in degradations in the polymer structure and reduced Gal-A content and DE. Pectin extracted with both methods was classified as low methoxyl pectin (LMP). According to the NMR Relaxometry results, HHPE decreased water holding capacity (WHC). In brief, HHP was shown to increase the pectin extraction yield and no changes in viscosity were observed at the concentrations studied (2 g/L).