Simultaneous Recovery of Pectin and Colorants from Solid Agro-wastes Formed in Processing of Colorful Berries

Cserjési, Petra and Bélafi-Bakó, Katalin and Csanádi, Zsófia and Beszédes, Sándor and Hodúr, Cecilia (2011) Simultaneous Recovery of Pectin and Colorants from Solid Agro-wastes Formed in Processing of Colorful Berries. Progress in Agricultural Engineering Sciences, 7 (1). pp. 65-80. ISSN 1786-335X

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Abstract

Extraction of pectic substances from solid agro-wastes and the application of recovered pectin in the food, pharmaceutical and cosmetic industry can significantly contribute to a more economic and environmentally sound agro-industrial production. Thus investigation of the physicochemical properties of extracted pectic substances seems important not only from human health preservation considerations, but their advantageous properties can be confirmed for the possible manufacturers, potential processing, as well. Therefore, in this work pectic substances were extracted from red currant, black currant, raspberry, blackberry and elderberry press residues by hot water and the composition, antioxidant activity, total phenol, anthocyanin content and the color coordinates of pectins were determined. The results show that the pectin colors fall in the range between reddish purple (black currant and elderberry) and yellow (citrus and apple). Moreover some of the pectins in a powder form have different color coordinates than in the form of aqueous solutions or gels. This might be very important when the pectins are selected for different production processes. The anthocyanin content of pectin preparations is lower than the values of fruit juices. It can be concluded that the colorants found in pectin preparations belong to the group of phenolics and have adequate antioxidant capacity, which is extremely beneficial for human health. As a summary it was concluded that the investigated pectins can be easily extracted and successfully used as natural colorants or antioxidants since they have adequate antioxidant activity, total phenol and anthocyanin content and suitable color coordinates.

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