Valorization of pickled cabbage waste as a novel pectin source: Optimization, characterization

Basit Öğe Kaydı
dc.authorid0000-0002-2150-2726
dc.contributor.authorErten, Tayyibe
dc.contributor.authorCebeci Aydin, Fatma
dc.date.accessioned2026-02-28T12:17:43Z
dc.date.available2026-02-28T12:17:43Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractRecovery of food ingredients from agro-industrial by-products has become increasingly essential for sustainable food production through energy saving and lessening the carbon footprint. Pickled white cabbage production generates high amounts of pickled cabbage waste that contain valuable goods such as pectin. This study aimed to evaluate the valorization of pectin from pickled cabbage waste by comparing the conventional (CE) and ultrasound-assisted extraction (UAE). The UAE provided 2.14 times higher pectin yield (30.32%) compared to CE (14.14%) while reducing energy consumption and carbon dioxide emission (similar to 7 times lower). Pectins obtained from conventional extraction (CEP) and ultrasound-assisted extraction (UEP) had high amounts of galacturonic acid (85.06 +/- 1.76%, 87.95 +/- 6.99%, respectively) and low degree of esterification (17.08 +/- 1.14%, 14.71 +/- 0.00%). The monosaccharide compositions of pectin were similar for CEP and UEP, comprising of galacturonic acid, glucose, arabinose, rhamnose and xylose. FT-IR, NMR and SEM confirmed the structural characteristics of pectins, and the effect of ultrasonication. Furthermore, UEP presented superior technological characteristics including water holding capacity (5.29 +/- 0.38 g water/g pectin), oil holding capacity (1.58 +/- 0.11 g oil/g pectin), emulsion activity (43.61 +/- 1.12%) and emulsion stability compared to CEP. These findings show that pickled cabbage waste is a valuable source of low-methoxyl pectins and UAE is a promising extraction method for obtaining high amount of pectin along with reduced processing time and energy consumption. The UAE method using of citric acid instead of hazardous acids also offers environment-friendly method for pectin extraction.
dc.description.sponsorshipTrkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu [123O802]
dc.description.sponsorshipThis study was supported by (The Scientific and Technological Research Council of Turkiye (TUBITAK) with the project number 123O802.
dc.identifier.doi10.1007/s11694-025-03844-z
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-105022608446
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11694-025-03844-z
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5944
dc.identifier.wosWOS:001619674500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement And Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectPectin
dc.subjectUltrasound-assisted extraction
dc.subjectPickled cabbage
dc.subjectCharacterization
dc.subjectFood waste valorization
dc.subjectOptimization
dc.titleValorization of pickled cabbage waste as a novel pectin source: Optimization, characterization
dc.typeArticle

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