Juice yield and pectin indicators in apple and carrot pomace

Abstract

Background: Pectin exhibits different properties based on its degree of esterification, forming gels and serving as a structure-forming agent in food products, or forming complexes with heavy metal ions, finding applications in the development of therapeutic products for the elimination of heavy metal ions from the human body. Context and purpose of this study: The purpose of this study is to investigate the influence of enzymatic treatment on the yield and quality of apple and carrot juices, as well as the quality parameters of pectin in pomace. Our objectives were to select an enzymatic preparation for processing apple and carrot pomace and to study changes in the properties of pectins present in the pomace depending on the dosage of the enzyme preparation.Results: The results of our experiments revealed that for apple pomace processing, it is more beneficial to use the enzyme preparation Vegazym M with a dosage of 0.09% of the pomace mass, while for carrot pomace processing, the enzyme preparation Fructozym MA with a dosage of 0.07% of the pomace mass proved to be the most suitable. These enzyme preparations in the specified amounts ensure maximum juice yield. It has been established that changing the dose of enzymes changes the complexing properties of pectin, which allows its use in food products with therapeutic and prophylactic properties.Conclusions: The enzyme preparations allow for specific modifications, such as pectin modification in this case, enabling the versatile use of pectin as either a structure-forming agent or for the development of therapeutic and preventive food products.Keywords:Apple and carrot juices, enzyme preparations, apple and carrot pomace, pectin, soluble and insoluble pectin, degree of esterification and pectin complexation, functional products.