Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

K. Bélafi-Bakó, Petra Cserjési, Sándor Beszédes, Zsófia Csanádi, Cecília Hodúr

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Press residues formed during processing of berry fruits are regarded as valuable pectin sources. In this work, pectins were extracted from press residues obtained by processing of various fresh berry fruits: red and black currant, raspberry and elderberry. The extraction was carried out by conventional and microwave-assisted methods. Comparing the two methods, the microwave-assisted process gave significantly better results. The rheological behaviour of the pectins extracted was studied, and we found that the gels of pectins from berry press residues are somewhat weaker than gel of commercial citrus pectin, but stronger than that of commercially available apple pectin. Red currant pectin was found to possess outstanding values regarding gel-forming capacity and thickening effect.

Original languageEnglish
Pages (from-to)1100-1105
Number of pages6
JournalFood and Bioprocess Technology
Volume5
Issue number3
DOIs
Publication statusPublished - Apr 2012

Fingerprint

Pectins
Microwaves
rheological properties
pectins
small fruits
Fruit
Gels
Fruits
Ribes
red currants
Processing
gels
Sambucus nigra
Malus
elderberries
black currants
raspberries
pectin
Citrus
apples

Keywords

  • Elderberry
  • Microwave-assisted extraction
  • Raspberry
  • Red and black currant

ASJC Scopus subject areas

  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

Cite this

Berry Pectins : Microwave-Assisted Extraction and Rheological Properties. / Bélafi-Bakó, K.; Cserjési, Petra; Beszédes, Sándor; Csanádi, Zsófia; Hodúr, Cecília.

In: Food and Bioprocess Technology, Vol. 5, No. 3, 04.2012, p. 1100-1105.

Research output: Contribution to journalArticle

Bélafi-Bakó, K. ; Cserjési, Petra ; Beszédes, Sándor ; Csanádi, Zsófia ; Hodúr, Cecília. / Berry Pectins : Microwave-Assisted Extraction and Rheological Properties. In: Food and Bioprocess Technology. 2012 ; Vol. 5, No. 3. pp. 1100-1105.
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