Pectin from cranberry pomace: microwave-assisted extraction and emulsion stability potential

Description: Food/crop processing occurs for various reasons and undoubtedly generates huge volume of by-products, like cranberry pomace, often considered low-value. Some fruit by-products are rich in certain compounds with relevance in food and non-food applications. But inasmuch as cranberry pomace has been explored for its phenolic content, little has been done regarding obtaining polysaccharides, specifically pectin, from it. The hydrocolloid market is quite sizeable within the food and non-food sectors, spurring more research efforts geared towards seeking more energy-efficient technologies, like microwave (MW) energy, for extracting these compounds. Consequently, one aim of this research is to optimize a lab-scale microwave-assisted extraction (MAE) process for pectin from cranberry pomace, to simulate its feasibility in largescale, and to compare it with the conventional method. The mathematical and statistical technique of response surface methodology (RSM) is used to obtain optimal values of responses-- gravimetric yield and galacturonic acid unit of pectin. Relevant MAE conditions include MW irradiation time, solvent pH, biomass-solvent ratio, and temperature (i.e., MW power level). Physicochemical characterization of the extracted pectin was done. Subsequently, cranberry pectin is tested in oil-in-water emulsion systems for suitability as emulsion stabilizers. Accordingly, comparisons are made with other commercially-available emulsion stabilizers, like xanthan gum, using particle size distribution, creaming rate, and rheological properties as stability metrics. The multiple relevance of this research include both environmental (reducing greenhouse gas emission from pomace that would otherwise go to landfill sites) and economical (precluding cost of waste disposal and generating additional income to cranberry processors) outlooks.
Keywords: extraction; microwave; waste valorization; food emulsion stability; bioproducts
Conference name: CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Session name: Poster Session (Regular)
Citation: . 2016. Pectin from cranberry pomace: microwave-assisted extraction and emulsion stability potential. CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Publisher: Canadian Society for Bioengineering
Date: 2016-07
Publication type:
  • Conference Proceeding
Type: Text.Article
Format: PDF
Identifier: CSBE16010
Coverage: Canada
Language 1: en
Rights: Canadian Society for Bioengineering
Located in: AGM Halifax (2016)

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