EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN

This work proposes the use of Malus domestica ‘Fălticeni’ pomace, resulted from the processing of apples into juice in the geographical area of Fălticeni, Suceava (Romania), as a source for pectin extraction. Pectin was extracted from this plant source by using two extractants - hydrochloric acid an...

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Autores principales:	Florina DRANCA, Mircea OROIAN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	hydrochloric acid citric acid pectin recovery composition Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bb276b205d1c431cbb8a432d9d2d5ca7
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spelling	oai:doaj.org-article:bb276b205d1c431cbb8a432d9d2d5ca72021-12-02T17:48:49ZEFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN2068-66092559-6381https://doaj.org/article/bb276b205d1c431cbb8a432d9d2d5ca72018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/586/555https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381This work proposes the use of Malus domestica ‘Fălticeni’ pomace, resulted from the processing of apples into juice in the geographical area of Fălticeni, Suceava (Romania), as a source for pectin extraction. Pectin was extracted from this plant source by using two extractants - hydrochloric acid and citric acid, separately at pH 2, solid-to-liquid ratio of 1:20, temperature of 90°C, and extraction time of 120 min. Together with acid type, another variable that was varied was the particle size: 200-300 µm, 125-200 µm, and <125 µm. To study the influence of acid type and particle size, pectin was characterized in terms of yield and purity, expressed as uronic acid content. The results showed that acid type and particle size had significant effects on the pectin yield and its uronic acid content. A strong influence of acid type on the extraction yield was recorded by particle sizes of 200-300 µm and 125-200 µm, respectively. Regarding the uronic acid content, it was observed that particle sizes of 200-300 µm determined a good purity of the extracted pectin, independent of acid type, while for particle sizes of 125-200 µm and <125 µm, the uronic acid content of pectin was strongly affected by the acid used. The highest pectin yield (21.24%) and uronic acid content (93.90 g/100g) were obtained for citric acid extraction and particle sizes between 125 and 200 µm.Florina DRANCAMircea OROIANStefan cel Mare University of Suceavaarticlehydrochloric acidcitric acidpectin recoverycompositionFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 246-251 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	hydrochloric acid citric acid pectin recovery composition Food processing and manufacture TP368-456
spellingShingle	hydrochloric acid citric acid pectin recovery composition Food processing and manufacture TP368-456 Florina DRANCA Mircea OROIAN EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
description	This work proposes the use of Malus domestica ‘Fălticeni’ pomace, resulted from the processing of apples into juice in the geographical area of Fălticeni, Suceava (Romania), as a source for pectin extraction. Pectin was extracted from this plant source by using two extractants - hydrochloric acid and citric acid, separately at pH 2, solid-to-liquid ratio of 1:20, temperature of 90°C, and extraction time of 120 min. Together with acid type, another variable that was varied was the particle size: 200-300 µm, 125-200 µm, and <125 µm. To study the influence of acid type and particle size, pectin was characterized in terms of yield and purity, expressed as uronic acid content. The results showed that acid type and particle size had significant effects on the pectin yield and its uronic acid content. A strong influence of acid type on the extraction yield was recorded by particle sizes of 200-300 µm and 125-200 µm, respectively. Regarding the uronic acid content, it was observed that particle sizes of 200-300 µm determined a good purity of the extracted pectin, independent of acid type, while for particle sizes of 125-200 µm and <125 µm, the uronic acid content of pectin was strongly affected by the acid used. The highest pectin yield (21.24%) and uronic acid content (93.90 g/100g) were obtained for citric acid extraction and particle sizes between 125 and 200 µm.
format	article
author	Florina DRANCA Mircea OROIAN
author_facet	Florina DRANCA Mircea OROIAN
author_sort	Florina DRANCA
title	EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
title_short	EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
title_full	EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
title_fullStr	EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
title_full_unstemmed	EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN
title_sort	effect of acid type and particle size on the yield and purity of apple (malus domestica ‘fălticeni’) pomace pectin
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/bb276b205d1c431cbb8a432d9d2d5ca7
work_keys_str_mv	AT florinadranca effectofacidtypeandparticlesizeontheyieldandpurityofapplemalusdomesticafalticenipomacepectin AT mirceaoroian effectofacidtypeandparticlesizeontheyieldandpurityofapplemalusdomesticafalticenipomacepectin
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EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN

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