摘要
Grape pomace is a high potential by-product due to its content of valuable compounds, such as pectin. It is highly perishable and requires pretreatment for its conservation. Therefore, this work aims to evaluate the effect of four drying methods: convective drying, freeze-drying, infrared-radiation drying, and solar drying, on the properties of pectin fractions obtained from pisco grape pomace. Freeze-drying and convection drying reported the highest extraction yields. The drying of grape pomace by all the methods evaluated decreased the degree of esterification on the pectins. The highest reducing sugar content (19.8%) and antioxidant capacity (7238 μmol TE/100 g d.m.) were obtained from freeze-drying pretreatment. The highest galacturonic acid content (28.4%) and molecular weight (63.3 kDa) were found in the pectin obtained from the convective drying pretreatment. Thus, each drying method evaluated affects the pectin’s physicochemical properties differently. Also, pectin fractions with a high degree of methoxylation and a high antioxidant capacity were obtained from pisco grape pomace. This study provides information about the effect of drying as a pretreatment of pisco grape pomace on the properties of the pectin obtained from it.Graphical abstract
摘要译文
由于葡萄Pomace的含量，例如果胶，例如果胶，因此是葡萄Pomace的高潜力副产品。它是高度易腐的，需要预处理以保存。因此，这项工作旨在评估四种干燥方法的影响：对流干燥，冷冻干燥，红外辐射干燥和太阳干燥对从Pisco Grape Pomace获得的果胶分数的特性。冻干和对流干燥报告的提取产率最高。通过所有评估的方法，通过所有评估的方法干燥葡萄黄褐色降低了果胶上的酯化程度。通过冻干预处理获得最高的糖含量（19.8％）和抗氧化能力（7238μmolTE/100 g D.M.）。在对流的干燥预处理获得的果胶中发现了最高的半乳酸含量（28.4％）和分子量（63.3 kDa）。因此，评估的每种干燥方法都会对果胶的物理化学特性产生不同的影响。同样，从Pisco Grape Pomace获得了具有高度甲氧化和高抗氧化能力的果胶级分。这项研究提供了有关干燥作为Pisco Grape Pomace对果胶从其获得的特性的预处理的影响的信息。
Vásquez; Pamela[1];Vega-Gálvez; Antonio[1];Bernal; Claudia[1]. Production of antioxidant pectin fractions, drying pretreatment methods and physicochemical properties: towards pisco grape pomace revalue[J]. Journal of Food Measurement and Characterization, 2022,16(5): 3722-3734