Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

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Abstract

In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97°C, analyzed from a statistical and practical point of view. The model for gravimetric yield (R2 =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R2= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of 16.77g/100 g. The results using the central coordinates (100 mM; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification, 50.79%. © 2009 Tecpar.

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CITATION STYLE

APA

Fertonani, H. C. R., Scabio, A., Carneiro, E. B. B., Schemim, M. H. C., Nogueira, A., & Wosiacki, G. (2009). Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product. Brazilian Archives of Biology and Technology, 52(1), 177–185. https://doi.org/10.1590/S1516-89132009000100023

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