Pectins from apple pomace

Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C). The best yield (16.8 %) was obtained using higher temperatu...

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Bibliographic Details
Published in:Polímeros, ciência e tecnologia ciência e tecnologia, 2005-06, Vol.15 (2), p.127-129
Main Authors: Marcon, Márcia V., Vriesmann, Lúcia C., Wosiacki, Gilvan, Beleski-Carneiro, Eliana, Petkowicz, Carmen L. O.
Format: Article
Language:English
Subjects:
citric acid
extraction
Pectins
POLYMER SCIENCE
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Summary:Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C). The best yield (16.8 %) was obtained using higher temperatures (100 °C; 80 min). Monosaccharide composition of the pectic fractions was similar to others already described.
ISSN:0104-1428
1678-5169
0104-1428
1678-5169
DOI:10.1590/S0104-14282005000200012