Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

• Published in: Food chemistry Vol. 187; pp. 290 - 296
• Main Authors: Yuliarti, Oni, Goh, Kelvin K T, Matia-Merino, Lara, Mawson, John, Brennan, Charles
• Format: Journal Article
• Language: English
• Published: England 15-11-2015
• Subjects: Actinidia - chemistry; Dietary Proteins - analysis; Fruit - chemistry; Hexuronic Acids - analysis; Hydrogen-Ion Concentration; Molecular Weight; Pectins - analysis; Polysaccharides - analysis; Viscosity; Water - analysis; Extraction; Pectin; Galacturonic acid, molar mass and viscosity; Gold kiwifruit; Pomace
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.03.148

Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (Mw), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (∼ 4.5%w/w) as compared with the acid and water extraction methods (∼ 3.6-3.8%w/w). Pectin obtained from different extraction methods showed different degree of branching. The Mw and root mean square (RMS) radius varied with the extraction methods with values of 8.4 × 10(5) g/mol and 92 nm, 8.5 × 10(5)g/mol and 102 nm, 6.7 × 10(5) g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products.