The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace

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dc.authoridhttps://orcid.org/0000-0003-3406-5921
dc.authoridhttps://orcid.org/0000-0002-5125-1104
dc.authoridhttps://orcid.org/0000-0001-8615-7321
dc.contributor.authorMuslu Can, Aslı
dc.contributor.authorMetin Yıldırım, Ruşen
dc.contributor.authorKaradağ, Ayşe
dc.date.accessioned2025-05-29T09:18:31Z
dc.date.available2025-05-29T09:18:31Z
dc.date.issued2024
dc.departmentİstanbul Gelişim Meslek Yüksekokulu
dc.description.abstractIn this study, both apple slices and apple pomace, the by-product of apple juice processing, were subjected to vinegar fermentation. The pectins extracted from the solid residue of vinegarfermented apple slices (FAP) and apple pomaces (FAPP) were compared to the pectin extracted from non-fermented apple pomace (AP). All samples were classified as high-methoxyl pectins, and vinegar fermentation increased pectin extraction yield. FAP, which has a lower degree of methylation, also exhibited lower thermal stability. The changes in the pectin structure were dependent on both fermentation and the state of the raw material used to produce the vinegar. Compared to AP, the proportion of homogalacturonans (HGs) increased, and the proportion of rhamnogalacturonan I (RG-I) decreased in FAP, providing higher linearity, whereas in FAPP, the RG-I region became more dominant with reduced linearity. The molecular weight distribution of samples showed that pectin from vinegar-fermented sources changed the average molecular weights and mass fraction ratios of two peaks (1255 and 340 kDa) eluted from AP. In FAP, the mass fraction of the first peak (1294 kDa) increased from 35 to 89%, whereas in FAPP, the mass fraction of the second peak (478 kDa) increased to 91%. FAPP showed greater viscosity and a more noticeable shear-thinning behavior. G′ and G′′ in FAPP were also higher than those of AP and FAP at the same concentrations (5%, 7%, and 10% w/v). This study found that applying vinegar fermentation to apple slices and apple pomaces altered the structural and rheological properties of the extracted pectins. FAP and FAPP could be suitable food additives when certain properties are required.
dc.identifier.citationMuslu Can, A.; Metin Yildirim, R.; Karadag, A. The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace. Fermentation 2024, 10, 556. https:// doi.org/10.3390/fermentation10110556
dc.identifier.doi10.3390/fermentation10110556
dc.identifier.issn2311-5637
dc.identifier.issue11
dc.identifier.urihttps://hdl.handle.net/11363/9838
dc.identifier.volume10
dc.identifier.wos001365030100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.institutionauthorMuslu Can, Aslı
dc.institutionauthoridhttps://orcid.org/0000-0003-3406-5921
dc.language.isoen
dc.publisherMDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
dc.relation.ispartofFERMENTATION-BASEL
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectmonosaccharide composition
dc.subjectrheology
dc.subjectviscosity
dc.subjectmolecular weight
dc.titleThe Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
dc.typeArticle

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