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Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques

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Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques

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dc.contributor.author Dranca, Florina es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Oroian, Mircea es_ES
dc.date.accessioned 2021-02-13T04:31:54Z
dc.date.available 2021-02-13T04:31:54Z
dc.date.issued 2020-03 es_ES
dc.identifier.issn 0268-005X es_ES
dc.identifier.uri http://hdl.handle.net/10251/161204
dc.description.abstract [EN] Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction - with cellulase and Celluclast 1.5L, ultrasound-assisted extraction - heating treatment, and enzyme-assisted extraction - ultrasound treatment) and conventional citric acid extraction were applied to extract pectin from Malus domestica 'Falticeni' apple pomace, and were compared in terms of extraction yields and physicochemical properties of the pectins. Microwave extraction led to the highest extraction yield and the lowest pectin recovery was found for the extraction with Celluclast 1.5L. Pectin samples obtained by microwave extraction showed color parameters comparable to commercial apple and citrus pectin, and had high galacturonic acid content, increased equivalent weight and high degree of esterification and molecular weight. High galacturonic acid content, molecular weight and degree of esterification were also found for pectin extracted by ultrasonication. On the opposite side, enzymatically extracted pectins had high equivalent weight, but lower degree of esterification that classified pectin extracted with cellulase as low-methoxylated pectin. Pectins obtained by ultrasound-assisted extraction - heating treatment and microwave extraction showed thermal properties that were similar to that of commercial pectins. The rheological characterization of pectin samples highlighted the high viscosities of solutions prepared with pectin from the ultrasound- and microwave-assisted extractions, which were correlated with their molecular weight and galacturonic acid content. es_ES
dc.description.sponsorship This work was supported from contract no. 18PFE/16.10.2018 funded by Ministry of Research and Innovation of Romania within Program 1 - Development of national research and development system, Subprogram 1.2 - Institutional Performance -RDI excellence funding projects. The author Mircea Oroian also acknowledge for the financial support of the Romania National Council for Higher Education Funding, CNFIS, project number CNFIS-FDI-2019-0600. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Apple pomace es_ES
dc.subject Pectin es_ES
dc.subject Extraction es_ES
dc.subject Malus domestica 'Falticeni' es_ES
dc.subject Comparison es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2019.105383 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MCI//18PFE%2F16.10.2018/RO/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CNFIS//CNFIS-FDI-2019-0600/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Dranca, F.; Vargas, M.; Oroian, M. (2020). Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids. 100:1-14. https://doi.org/10.1016/j.foodhyd.2019.105383 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodhyd.2019.105383 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 14 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 100 es_ES
dc.relation.pasarela S\400296 es_ES
dc.contributor.funder Ministry of Research and Innovation, Rumanía es_ES
dc.contributor.funder Consiliul National pentru Finantarea Invatamantului Superior es_ES
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dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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