Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins.

ABSTRACT: The food industry's increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10-42%) enriched in homogalacturonan (38-45%) or rhamnogalacturonan (33-41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scar

SUBMITTER: Megias-Perez R 

PROVIDER: S-EPMC10136187 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature