Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

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dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorAldemir, Hazal
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorCakir, Ozlem
dc.date.accessioned2024-10-04T18:52:34Z
dc.date.available2024-10-04T18:52:34Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box-Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 +/- 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 +/- 0.7 g oil/g pectin and 8.1 +/- 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.en_US
dc.description.sponsorshipBayburt Universityen_US
dc.description.sponsorshipNo Statement Availableen_US
dc.identifier.doi10.1007/s11694-024-02458-1
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-85188999182en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-024-02458-1
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3555
dc.identifier.wosWOS:001194640800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPectinen_US
dc.subjectResponse surface methoden_US
dc.subjectMicrowave extractionen_US
dc.subjectModel sausage systemen_US
dc.titleOptimization of pectin extraction from crab apple peel and usage in a model meat emulsion systemen_US
dc.typeArticleen_US

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