Extraction and characterization of pectin from stored peach pomace

Abstract

Extraction of pectin from peach pomace stored for 10 months at 3°C and 95% RH was carried out at 60° and 80°C, in acidified solutions in the 1.20–2.53 pH range, for times varying between 10 and 80 min. The kinetics of extraction was studied and pectin yields from fresh and stored pomace under equivalent conditions of temperature, pH, and time were compared. The intrinsic viscosity and degree of esterification of selected pectin samples from stored pomace were analyzed and were also compared with the equivalent samples previously extracted from fresh pomace [Pagán, J., Ibarz, A., Llorca, M., & Coll, L. (1999). Quality of industrial pectin extracted from peach pomace at different pH and temperatures. Journal of the Science of Food and Agriculture, 79, 1038–1042]. Finally, a quality index for each sample was obtained to allow an analysis of the effect of storage on the quality of the extracted pectin.