Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Hua Zhang,Shiguo Chen,John Shi,Chaoyang Wei,Jianle Chen,Xingqian Ye,Junhui Li

doi:10.3390/molecules23040925

Hua Zhang, Shiguo Chen + Show 5 more

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https://doi.org/10.3390/molecules23040925

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Abstract

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Highlights

Canned citrus segments are popular among consumers worldwide with a big global market
The results showed that the incorporation of pectin significantly changed the rheological properties of ice cream mixes, strengthened the viscosity development, and enhanced the shear thinning behavior as depicted by the increase of K values and the decrease of n value, respectively
The results showed that the hardness of ice cream reached a maximum at a pectin concentration of 0.48%, and falls off as the concentration increases

Summary

Introduction

Canned citrus segments are popular among consumers worldwide with a big global market. China is one of the largest citrus-producing countries in the world and provides nearly 70% canned citrus segments for the international market [1]. Chemical treatments are essential procedures to remove membrane segments, resulting in a large amount of wastewater—about 600 m3 per day—from a single median-size factory among the nearly 100 factories in China [2]. The wastewater, namely segment membrane solution, contains high amounts of organic substances (pectin principally), resulting in a very high chemical oxygen demand (COD), and an environment challenge. Pectin is a heteropolysaccharide block co-polymer comprising 1,4-α-linked galacturonic acid and. Some of the C-6 carboxyl units of the galacturonic acid backbone are esterified with methoxyl groups or exist as uronic acid salt [3].

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