Naslov
Characterisation of pectin isolated by ultrasonic bath from tomato peel waste and its fractions obtained by sieving

Autori
Ninčević Grassino, Antonela ; Boras, Lucija ; Ostojić, Jelena ; Bosiljkov, Tomislav ; Brnčić, Mladen ; Djaković, Senka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2018, 36-36

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Pectin quality ; Sieving ; Tomato peel ; Ultrasonic bath ; FTIR and NMR spectroscopy
(pectin quality ; sieving ; tomato peel ; ultrasonic bath ; FTIR and NMR spectroscopy)

Sažetak
The industrial processing of tomato generates a considerable amount of waste, composed by peel, seed and a part of the pulp. Due to the fact that tomato waste usually represents an environmental problem for the industry, its potential re-utilization for recoveries of different compounds would provide various benefits. Therefore, this work presents exploitation of tomato peel waste from canning industry as an alternative source for pectin production. Extraction of tomato peel and its sieving fractions (d = 1.12, 0.71, and 0.35 µm) was carried out using ultrasonic bath, during 15, 30 and 45 min, at 80 °C. Colour, humidity, contents of total galacturonic acid (TGA), total sugars (TS) and total phenols (TP) was estimated with purpose to determine the quality of pectins isolated from tomato peel and its sieved fractions. Structural characterisation of pectin samples was performed by FTIR and NMR spectroscopy. The results obtained by UV/Vis spectrophotometry have shown that all pectin samples contained not only TGA important for evaluation of pectin purity, but also TS and TP. Therefore, the isolated pectins presented mixture of three functional compounds. However, compared to TGA amounts, the TS and TP recoveries from pectins are significantly (p < 0.05) influenced by sieving process of tomato peel. In conclusion, tomato peel as a cheap waste streams could contribute positively to the implementation of pectin as a valuable compounds in formulation of different chemical and nutritional properties of food, according to viable cyclic economy principles.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA