You can manage bookmarks using lists, please log in to your user account for this.
Media type:
E-Article
Title:
Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins
Contributor:
Megías-Pérez, Roberto;
Ferreira-Lazarte, Alvaro;
Villamiel, Mar
Published:
MDPI AG, 2023
Published in:
Antioxidants, 12 (2023) 4, Seite 957
Language:
English
DOI:
10.3390/antiox12040957
ISSN:
2076-3921
Origination:
Footnote:
Description:
The food industry’s increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10–42%) enriched in homogalacturonan (38–45%) or rhamnogalacturonan (33–41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scarce previous literature. The relationship between structure and functionality was studied. Among the different pectins obtained, the sample derived from the extraction with sodium citrate could resume the best characteristics, such as pectin purity and higher water retention and oil holding capacity. These results underscore the relevance of grape pomace as a viable alternative source of pectin.