Apple pomace

Pectin, which occurs in most plants as the glue which binds the cells together, is extracted commercially from citms peel and has been extracted from apple pomace. It is suggested for many no-fat products including sauces, desserts, and dressings. 

Fibers and Fiber Sources. Fibers are present ia varyiag amounts ia food iagredients and are also added separately (see Dietary fiber). Some fibers, including beet pulp, apple pomace, citms pulp, wheat bran, com bran, and celluloses are added to improve droppiags (feces) form by providing a matrix that absorbs water. Some calorie-controUed foods iaclude fibers, such as peanut hulls, to provide gastroiatestinal bulk and reduce food iatake. Peanut hulls normally have a high level of aflatoxias. They must be assayed for aflatoxia and levels restricted to prevent food rejection and undesirable effects of mycotoxias. 

Pectin. Pectin [9000-69-5] is a generic term for a group of polysaccharides, mainly partially methoxylated polygalacturonic acids, which are located in the cell walls of all plant tissues. The main commercial sources of pectin are citms peel and apple pomace, where it represents 20—40% and 10—20% of the dry weight respectively. The pectin is extracted, the extract purified, and the pectin precipitated (50) increased extraction times lead to the production of low methoxyl pectins. 

The rheological behavior of storage XGs was characterized by steady and dynamic shear rheometry [104,266]. Tamarind seed XG [266] showed a marked dependence of zero-shear viscosity on concentration in the semi-dilute region, which was similar to that of other stiff neutral polysaccharides, and ascribed to hyper-entanglements. In a later paper [292], the flow properties of XGs from different plant species, namely, suspension-cultured tobacco cells, apple pomace, and tamarind seed, were compared. The three XGs differed in composition and structural features (as mentioned in the former section) and... 

Extrusion-cooking of cell-wall rich products (e.g. wheat bran, apple pomace, citrus peels, sugar-beet pulp, pea hulls.) led to an important solubilisation of polysaccharides of various types without extensive degradation of the polymeric structure. The possibility of obtaining gelled systems directly with the extruded pectin-rich materials was demonstrated. 

Many plant products are very rich in cell wall materials. Cereal brans, seed hulls, various pulps (including beet pulp), citrus peels, apple pomace... are typical exemples of such by-products (1,2). They can be used after simple treatments as dietary fibres, functional fibres or bulking agents, depending on the nutritional claims (2). They can be used also eis sources of some polysaccharides. 

Indeed, apple pomace, beet pulp or citrus peels contain pectins (3). Chemicals, enzymes, microorganisms, or physical treatments can be used for thextraction (4). 

Extrusion-cooking increased very significantly the water-solubility of plant cell wall rich-materials. High amounts of pectins can be solubilised from sugar-beet pulp, citrus peels or apple pomace. 

Work at the Eastern Regional Research Laboratory (35) was concerned with the de-esterification of pectin by two alternative schemes acid and enzyme. It was found that whereas enzyme de-esterification of apple pomace pectin required several minutes, acid de-esterification took 1 to 2 days. Although 40° to 50° C. was optimum for both acid and enzyme de-esterification. 

Bobek P, Ozdin L and Hromadova M. 1998. The effect of dried tomato, grape and apple pomace on the cholesterol metabolism and antioxidative enzymatic system in rats with hypercholesterolemia. Nahrung 42(5) 317— 320. 

Leontowicz M, Gorinstein S, Bartnikowska E, Leontowicz H, Kulasek G and Trakhtenberg S. 2001. Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol. Food Chem... 

Pectin is used in foods in two forms, high methoxyl pectin and low methoxyl pectin. High methoxyl pectin is the form normally found in fruit while low methoxyl pectin is a chemically modified pectin. Pectins are acidic polysaccharides that occur in the cell walls of fruit. The commercial source of pectin is either citrus peel or apple pomace. The citrus peel is the residue from the production of citrus juices while apple pomace is the residue of cider production. Thus pectin is a by-product of either cider or fruit juice production. 

Temporary tolerance level, livestock, dried apple pomace 5 mg/kg feed 23... 

Several workers recommended a promising strategy by boosting the bioremediation of contaminated soil with cheap biomass products such as alfalfa, sawdust, chopped potato waste, apple pomace, cow and chicken manure, straw, or molasses in compost systems [215, 415-417]. These applications have led to transformations of TNT of more than 95% [414,415, 417] and were often accompanied by detoxification effects [414,418]. 

Hydrogen peroxide is used in the food industry due to its bactericidal action67, l94,195 it was proposed as the bleaching agent of choice for apple pomace produced in apple juice and cider manufacture196. 

Pectin and related substances are widespread in the plant kingdom. They are normally obtained from the dilute acid extract of the inner portion of citrus peels or from apple pomace. The extraction of pectin is carried out at elevated temperatures at a controlled pH. The process must be very carefully checked in order to avoid a possible hydrolysis of glycosidic and ester linkages. The crude extract is concen-... 

Citrus peel, apple pomace from juice manufacture, and beet pulp left over from the manufacture of sucrose are common commercial sources of pectins. After some preliminary purification of the raw material, the extraction is usually performed with hot dilute acid (pH —1.0-3.5 in a temperalure range of 70-90°Ci. The pectin is then precipitated from the extract with ethanol or isopropanol, or with metal salts (copper or aluminum). The metal ions have to be subsequently removed by washing... 

Y Lu, LY Foo. Identification and quantification of major polyphenols in apple pomace. Food Chem 59 187-194, 1997. 

Degradation of apple pomace to produce butanol and animal feed [64]... 

Figure 2 Drying curves for grape and apple pomace held at 105°C. The percentage moisture remaining was calculated, after withdrawals of 10-g samples from a 103-g batch and drying them at the designated intervals.

Corn Potatoes Sorghum Soybeans Apple pomace Jerusalem artichoke Guayule Beet molasses Sugar cane Wood Residues... 

Liquidification of starches for free flow Recovery of sugar from candy scraps Remove starches to increase sparkling properties Remove starches to increase sparkling properties An aid in preparation of pectin from apple pomace Conversion of starches to low molecular weight dextrins (corn syrup)... 

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