Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

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

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20 Citations (Scopus)


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
Issue number3
Publication statusPublished - Apr 1 2012



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

ASJC Scopus subject areas

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

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