PECTIN; SOURCES AND EXTRACTIONS METHODS

Year 2018, , 1002 - 1018, 01.11.2018

Derya Atalay , Tuğba Türken , Hande Selen Erge

https://doi.org/10.15237/gida.GD18089

Cited By: 1

Abstract

Pectin, a heteropolysaccharide; is used as an additive in
the food industry because it has thickening, gelling, emulsifying and
stabilizing properties. Commercial pectins are usually produced from citrus
peels, apple pomaces and less commonly sugar beet pomaces. The most common and
traditional method of extracting pectin from pomaces or peels is acid
extraction. In recent years, both new sources and new extraction methods have
become important due to the inadequacy of pectin sources and the disadvantages of acid
extraction. Especially, the use of new raw materials as pomegranate, grape,
carrot for the valorization of the wastes of fruit and vegetable industry and
the use of innovative technologies such as microwave assisted extraction,
ultrasound assisted extraction and sub-critical water extraction, which will
increase the efficiency of extraction, have taken place in studies. Within the scope of this review, different pectin
sources and extraction methods, which have attracted attention in recent years,
have been compiled.

Keywords

pectin, extraction, factory wastes, ultrasonic, microwave

PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ

Abstract

Bir heteropolisakkarit olan pektin; kıvam verici,
jelleştirici, emülsifiye edici ve stabilize edici özelliklere sahip olmasından
dolayı gıda endüstrisinde katkı maddesi olarak kullanılmaktadır. Ticari
pektinler, genellikle turunçgil kabuğu, elma posası ve daha az oranda şeker
pancarı posasından üretilmektedir. Pektinin, posa veya kabuklardan ekstrakte
edilmesinde kullanılan en yaygın ve geleneksel yöntem asitle ekstraksiyondur.
Son yıllarda, pektin kaynaklarının yetersiz olması ve asit ekstraksiyonunun
dezavantajlarından dolayı hem yeni kaynak hem de yeni ekstraksiyon yöntemi
araştırmaları önem kazanmıştır. Özellikle, meyve ve sebze işletmeleri
artıklarının değerlendirilmesi amacıyla nar, üzüm, havuç gibi yeni hammadde
kaynakları ile ekstraksiyon verimini artıracak mikrodalga destekli
ekstraksiyon, ultrasonik destekli ekstraksiyon ve sub-kritik su ekstraksiyonu
gibi yenilikçi teknolojilerin kullanımı çalışmalarda yer edinmiştir. Bu derleme
kapsamında, son yıllarda dikkat çeken farklı pektin kaynakları ve ekstraksiyon
yöntemleri derlenmiştir.

Keywords

pektin, ekstraksiyon, fabrika artıkları, ultrasonik, mikrodalga

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