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Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

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dc.contributor.author GUREV, Angela
dc.contributor.author CESKO, Tatiana
dc.contributor.author DRAGANCEA, Veronica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author PINTEA, Adela
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-14T10:39:53Z
dc.date.available 2024-05-14T10:39:53Z
dc.date.issued 2023
dc.identifier.citation GUREV, Angela et al. Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars. In: Foods, 2023. vol. 12. iss. 14, art. no. 2773. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods12142773
dc.identifier.uri http://repository.utm.md/handle/5014/27081
dc.description Acces full text - https://doi.org/10.3390/foods12142773 en_US
dc.description.abstract The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32–18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Foods;2023. vol. 12. iss. 14
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject apple pectin extraction en_US
dc.subject dried fruits en_US
dc.title Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars en_US
dc.type Article en_US


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