Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Aglaia POPA (BURLACU), Florentina ISRAEL-ROMING, Ana-Maria HADDAD
Apple products are considered to be one of the major fruit products consumed globally. In apple processing industries, the remaining mixture of seeds, peels and pulp are collectively referred to as “apple pomace”. Although this waste has a lot of potential for biodegradation, its disposal lead to concerns regarding the impact on the environment. This study is focused on valorization of apple pomace, by using it as a substrate for pectin extraction. Extraction was optimized by varying several factors such as: extraction solvent (HCl, HNO3, acetic acid or citric acid), temperature (60 or 75°C) or extraction period (1 or 2 hours). The best extraction was registered with citric acid, at 60°C for 2 hours. These results are significant for further studies on pectin extraction from apple pomace.
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