Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Inés Calvete-Torre; Nerea Muñoz-Almagro; M Teresa Pacheco; María José Antón; Enrique Dapena; Lorena Ruiz; Abelardo Margolles; Mar Villamiel; F Javier Moreno

doi:10.1016/j.carbpol.2021.117980

Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Carbohydr Polym. 2021 Jul 15:264:117980. doi: 10.1016/j.carbpol.2021.117980. Epub 2021 Mar 24.

Authors

Inés Calvete-Torre¹, Nerea Muñoz-Almagro², M Teresa Pacheco², María José Antón³, Enrique Dapena³, Lorena Ruiz¹, Abelardo Margolles¹, Mar Villamiel⁴, F Javier Moreno²

Affiliations

¹ Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain.
² Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
³ The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain.
⁴ Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain. Electronic address: m.villamiel@csic.es.

PMID: 33910710
DOI: 10.1016/j.carbpol.2021.117980

Abstract

Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.

Keywords: Apple pomace; Carbohydrates; Cider processing; Dietary fiber; Pectin; Phenolic content; Ultrasound assisted-extraction.