Justification of pectin concentrate safe storage terms by pectin mass ratio





flow diagram, pectin concentrate, safe storage terms, pectin mass ratio, mathematical description


The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis.

The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an important condition for using pectin concentrates is to determine the shelf life for safe consumption. Based on this, studies were conducted to determine optimal storage parameters and terms for pumpkin concentrate.

The sequence and parameters of pectin concentrate production from Karina pumpkin pomace are justified.

As a result of the study, it was found that during storage of pectin concentrate from Karina pumpkin pomace at a temperature of 8 °C for 10 months, the pectin content in the concentrate decreased by 0–12. 45 %, at 25 °C – by 0–63 %, compared to the control sample. Based on the results, it can be concluded that the safe storage period of pectin-containing concentrates from Karina pumpkin extracts at a temperature of 25 °C is 7 months, at 8 °C – 10 months.

As a result of mathematical processing of experimental data, equations for the relationship of pectin amount with storage temperature, pH and time are obtained.

Author Biographies

Galiya Iskakova, Almaty Technological University

Doctor of Technical Sciences, AssociateProfessor

Department of Technology of Bakery Products and Processing Industries

Maigul Kizatova, Asfendiyarov Kazakh National Medical University

Doctor of Technical Sciences, Professor

Department of Pharmaceutical Technology

Meruyet Baiysbayeva, Almaty Technological University

PhD, Associate Professor

Department of Technology of Bakery Products and Processing Industries

Sanavar Azimova, Almaty Technological University

PhD, Senior Lecturer

Department of Food Safety and Quality

Assel Izembayeva, Almaty Technological University

PhD, Senior Lecturer

Department of Technology of Bakery Products and Processing Industries

Zhuldyz Zharylkassynova, Almaty Technological University

Master's Degree, Doctoral Student

Department of Food Safety and Quality


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How to Cite

Iskakova, G., Kizatova, M., Baiysbayeva, M., Azimova, S., Izembayeva, A., & Zharylkassynova, Z. (2021). Justification of pectin concentrate safe storage terms by pectin mass ratio. Eastern-European Journal of Enterprise Technologies, 4(11(112), 25–32. https://doi.org/10.15587/1729-4061.2021.237940



Technology and Equipment of Food Production