Analysis of the pectin extraction process at recycling of secondary material resources

Authors

DOI:

https://doi.org/10.15587/2706-5448.2021.235270

Keywords:

whey, juice production waste, pectin extraction, ultrafiltration, pectin substances, pectin-whey concentrate, waste disposal

Abstract

The object of research is the secondary material resources of processing plant and animal raw materials, namely fruit pomace and milk whey. One of the most problematic areas is that the waste of these industries has high rates of biological and chemical oxygen consumption of wastewater, which significantly impairs the operation of local and city treatment facilities. In addition, the parameters of extraction and determination of the quality indicators of the obtained product are not well defined. The processing of whey and pomace of fruit crops can reduce the environmental burden on the environment and increase the efficiency of technological processes through resource conservation and obtaining a surplus product. The problem is solved, in particular, by using the process of extracting plant waste using milk whey and the process of energy-saving membrane concentration.

In the course of the study, let’s use pectin-containing plant waste from juice production, namely watermelon, pumpkin, quince, beetroot, apple and a mixture of orange and tangerine pomace. The results obtained indicate that the process of extracting apple pomace with milk whey is promising, since the highest pectin content in the extract is established for apple pomace. The main amount of pectin substances passes into the extract starting from 75 minutes to 90 minutes. Extraction-hydrolysis for 2 hours at a temperature of 85 °C, pH=2–2.5 units determines the best results. Ultrafiltration of the obtained extract makes it possible to increase the pectin content up to 3.0 % with a protein content of more than 6.0 %. The membranes used in the experiment are characterized by high selectivity for protein and pectin. The fact is established that diafiltration makes it possible to effectively purify whey-pectin concentrates from ballast impurities with simultaneous enrichment of the concentrate with high-molecular components of whey. A technological scheme for the production of pectin-whey concentrate with high organoleptic and detoxification characteristics is proposed. The proposed technological process has a number of positive features, in particular, a high content of pectin substances, high value indicators, a significant reduction in the burden on the environment, economic benefits through energy conservation and obtaining a surplus product.

Author Biographies

Oksana Chabanova, Odessa National Academy of Food Technologies

PhD, Associate Professor

Department of Technology of Dairy, Olive-Fat Products and Beauty Industry

Sergii Bondar, Odessa National Academy of Food Technologies

PhD, Associate Professor

Department of Ecology and Environmental Technologies

Yevhenii Kotliar, Odessa National Academy of Food Technologies

PhD, Associate Professor

Department of Technology of Dairy, Olive-Fat Products and Beauty Industry

Tatiana Nedobiychuk, Odessa National Academy of Food Technologies

PhD, Associate Professor

Department of Commodity Science and Customs

Yakiv Verkhivker, Odessa National Academy of Food Technologies

Doctor of Technical Sciences, Professor

Department of Commodity Science and Customs

References

  1. Kalaytsidi, L. Yu. (1998). Biohimicheskoe obosnovanie i razrabotka tekhnologii pektinov s zadannymi kompleksoobrazuyuschimi svoystvami iz razlichnyh vidov rastitel'nogo syr'ya. Krasnodar, 162.
  2. Rao, M., Lopes da Silva, J. (2006). Pectins. Food Polysaccharides and Their Applications, 353–411. doi: https://doi.org/10.1201/9781420015164.ch11
  3. About IPPA. Available at: https://ippa.info/about-ippa/#index
  4. Seymour, G. B., Knox, J. P. (Eds.) (2002). Pectins and their manipulation. Blackwell Publishing, 262.
  5. Karpovich, N. S., Donchenko, L. V., Nelina, V. V., Kompantsev, V. A., Mel'nik, G. S. (1989). Pektin. Proizvodstvo i primenenie. Kyiv: «Urozhay», 21–35.
  6. Deinychenko, H. V., Mazniak, Z. O., Huzenko, V. V. (2011). Osoblyvosti zastosuvannia nanotekhnolohiy u vyrobnytstvi pektynovykh kontsentrativ. Naukovi zdobutky molodi – vyrishenniu problem kharchuvannia liudstva u XXI stolitti. 77 vseukr. nauk.-prakt. konf. molodykh vchenykh i studentiv. Kyiv: NUKhT, 75.
  7. Li, J., Chase, H. A. (2010). Applications of membrane techniques for purification of natural products. Biotechnology Letters, 32 (5), 601–608. doi: https://doi.org/10.1007/s10529-009-0199-7
  8. Tekhnolohiya otrymannia pektynovoho kontsentratu z buriakovoho zhomu. Available at: https://nuph.edu.ua/wp-content/uploads/2018/04/pektinovij-koncentrat.pdf
  9. Kumar, A., Chauhan, G. S. (2010). Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor. Carbohydrate Polymers, 82 (2), 454–459. doi: https://doi.org/10.1016/j.carbpol.2010.05.001
  10. Miceli-Garcia, L. (2014). Pectin from Apple Pomace: Extraction, Characterization, and Utilization in Encapsulating α-Tocopherol Acetate. University of Nebraska – Lincoln, 118. Available at: https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1040&context=foodscidiss
  11. Yapo, B. M. (2011). Pectic substances: From simple pectic polysaccharides to complex pectins – A new hypothetical model. Carbohydrate Polymers, 86 (2), 373–385. doi: https://doi.org/10.1016/j.carbpol.2011.05.065
  12. Zykwinska, A., Boiffard, M.-H., Kontkanen, H., Buchert, J., Thibault, J.-F., Bonnin, E. (2008). Extraction of Green Labeled Pectins and Pectic Oligosaccharides from Plant Byproducts. Journal of Agricultural and Food Chemistry, 56 (19), 8926–8935. doi: https://doi.org/10.1021/jf801705a
  13. Nguyen, M. H. (2003). Membrane Technology Applications in the Food Industry, with Reference to Food Processing and Cleaner Production. University of Technology, Sydney, 317.
  14. Bondar, S., Chabanova, A., Chabanova, O. (2013). Using the residues from fruit and vegetable canning pectin extracts. Ekolohichna bezpeka, 2, 70–73.
  15. Muhidinov, Z. K., Fishman, M. L., Avloev, K. K., Norova, M. T., Nasriddinov, A. S., Khalikov, D. K. (2010). Effect of temperature on the intrinsic viscosity and conformation of different pectins. Polymer Science Series A, 52 (12), 1257–1263. doi: https://doi.org/10.1134/s0965545x10120035
  16. Virk, B. S., Sogi, D. S. (2004). Extraction and Characterization of Pectin from Apple (Malus Pumila. Cv Amri) Peel Waste. International Journal of Food Properties, 7 (3), 693–703. doi: https://doi.org/10.1081/jfp-200033095
  17. Canteri-Schemin, M. H., Fertonani, H. C. R., Waszczynskyj, N., Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, 48 (2), 259–266. doi: https://doi.org/10.1590/s1516-89132005000200013
  18. Inihov, G. S., Brio, N. P. (1971). Metody analiza moloka i molochnyh produktov. Moscow: Pischevaya promyshlennost', 423.

Downloads

Published

2021-07-02

How to Cite

Chabanova, O., Bondar, S., Kotliar, Y., Nedobiychuk, T., & Verkhivker, Y. (2021). Analysis of the pectin extraction process at recycling of secondary material resources. Technology Audit and Production Reserves, 3(3(59), 34–39. https://doi.org/10.15587/2706-5448.2021.235270

Issue

Vol. 3 No. 3(59) (2021): Chemical engineering

Section

Food Production Technology: Original Research

License

Copyright (c) 2021 Oksana Chabanova, Sergii Bondar, Yevhenii Kotliar, Tatiana Nedobiychuk, Yakiv Verkhivker

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.