Effect of pomace drying on apple pectin

Autores
Constenla, Diana Teresita; Ponce, A. G.; Lozano, Jorge Enrique
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C). Pectin was extracted from dried pomace in nitric acid solution (pH = 2.5) at 80 °C. Major minerals in apple pectin were Ca>Na>Mg. Galacturonic acid content (% AGA=60.6±1.8) was practically unaffected by drying temperature. Conversely, Tdr affected both the degree of methoxylation (DM) and the molecular weight (Mw) of extracted pectin. Mw was estimated by applying the Mark Houwink – Sakurada equation, through determination of intrinsic viscosity of pectin solutions. Mw reduced withTdr from approximately 122,000 (60°C) to 57,000 (105°C). Pectin color, as Hunter ΔE, was also affected by Tdr. A lighter color was obtained at 80°C. The higher gelpoint value (Tg= 80°C) was obtained with pectin from pomace dried at 80°C. Gelpoint was shown to be more sensitive to Tdr than other quality parameters: while DM had the same value both at 80 and 105°C, minimumTg occurred at the higher temperature. Tg was also very sensitive to pH.
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ponce, A. G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Pomace
Drying
Pectin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/40132
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Effect of pomace drying on apple pectinConstenla, Diana TeresitaPonce, A. G.Lozano, Jorge EnriquePomaceDryingPectinhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C). Pectin was extracted from dried pomace in nitric acid solution (pH = 2.5) at 80 °C. Major minerals in apple pectin were Ca>Na>Mg. Galacturonic acid content (% AGA=60.6±1.8) was practically unaffected by drying temperature. Conversely, Tdr affected both the degree of methoxylation (DM) and the molecular weight (Mw) of extracted pectin. Mw was estimated by applying the Mark Houwink – Sakurada equation, through determination of intrinsic viscosity of pectin solutions. Mw reduced withTdr from approximately 122,000 (60°C) to 57,000 (105°C). Pectin color, as Hunter ΔE, was also affected by Tdr. A lighter color was obtained at 80°C. The higher gelpoint value (Tg= 80°C) was obtained with pectin from pomace dried at 80°C. Gelpoint was shown to be more sensitive to Tdr than other quality parameters: while DM had the same value both at 80 and 105°C, minimumTg occurred at the higher temperature. Tg was also very sensitive to pH.Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Ponce, A. G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier Science2002-07-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40132Constenla, Diana Teresita; Ponce, A. G.; Lozano, Jorge Enrique; Effect of pomace drying on apple pectin; Elsevier Science; LWT - Food Science and Technology; 35; 28-7-2002; 216-2210023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2001.0841info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643801908412info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:22:44Zoai:ri.conicet.gov.ar:11336/40132instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:22:45.252CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of pomace drying on apple pectin
title Effect of pomace drying on apple pectin
spellingShingle Effect of pomace drying on apple pectin
Constenla, Diana Teresita
Pomace
Drying
Pectin
title_short Effect of pomace drying on apple pectin
title_full Effect of pomace drying on apple pectin
title_fullStr Effect of pomace drying on apple pectin
title_full_unstemmed Effect of pomace drying on apple pectin
title_sort Effect of pomace drying on apple pectin
dc.creator.none.fl_str_mv Constenla, Diana Teresita
Ponce, A. G.
Lozano, Jorge Enrique
author Constenla, Diana Teresita
author_facet Constenla, Diana Teresita
Ponce, A. G.
Lozano, Jorge Enrique
author_role author
author2 Ponce, A. G.
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv Pomace
Drying
Pectin
topic Pomace
Drying
Pectin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C). Pectin was extracted from dried pomace in nitric acid solution (pH = 2.5) at 80 °C. Major minerals in apple pectin were Ca>Na>Mg. Galacturonic acid content (% AGA=60.6±1.8) was practically unaffected by drying temperature. Conversely, Tdr affected both the degree of methoxylation (DM) and the molecular weight (Mw) of extracted pectin. Mw was estimated by applying the Mark Houwink – Sakurada equation, through determination of intrinsic viscosity of pectin solutions. Mw reduced withTdr from approximately 122,000 (60°C) to 57,000 (105°C). Pectin color, as Hunter ΔE, was also affected by Tdr. A lighter color was obtained at 80°C. The higher gelpoint value (Tg= 80°C) was obtained with pectin from pomace dried at 80°C. Gelpoint was shown to be more sensitive to Tdr than other quality parameters: while DM had the same value both at 80 and 105°C, minimumTg occurred at the higher temperature. Tg was also very sensitive to pH.
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ponce, A. G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C). Pectin was extracted from dried pomace in nitric acid solution (pH = 2.5) at 80 °C. Major minerals in apple pectin were Ca>Na>Mg. Galacturonic acid content (% AGA=60.6±1.8) was practically unaffected by drying temperature. Conversely, Tdr affected both the degree of methoxylation (DM) and the molecular weight (Mw) of extracted pectin. Mw was estimated by applying the Mark Houwink – Sakurada equation, through determination of intrinsic viscosity of pectin solutions. Mw reduced withTdr from approximately 122,000 (60°C) to 57,000 (105°C). Pectin color, as Hunter ΔE, was also affected by Tdr. A lighter color was obtained at 80°C. The higher gelpoint value (Tg= 80°C) was obtained with pectin from pomace dried at 80°C. Gelpoint was shown to be more sensitive to Tdr than other quality parameters: while DM had the same value both at 80 and 105°C, minimumTg occurred at the higher temperature. Tg was also very sensitive to pH.
publishDate 2002
dc.date.none.fl_str_mv 2002-07-28
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/40132
Constenla, Diana Teresita; Ponce, A. G.; Lozano, Jorge Enrique; Effect of pomace drying on apple pectin; Elsevier Science; LWT - Food Science and Technology; 35; 28-7-2002; 216-221
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/40132
identifier_str_mv Constenla, Diana Teresita; Ponce, A. G.; Lozano, Jorge Enrique; Effect of pomace drying on apple pectin; Elsevier Science; LWT - Food Science and Technology; 35; 28-7-2002; 216-221
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2001.0841
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643801908412
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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