Development of technology for preparation of pressed beet pulp for pectin extraction

Abstract

The growing demand for pectin in food, pharmaceutical and cosmetic industries requires the search for raw materials for its production and the development of innovative, environmentally friendly and cost-effective ways to obtain it. A secondary resource of sugar beet processing – pressed beet pulp which is formed in significant volumes at the sugar beet factories of the Russian Federation can serve as promising source pectin. At present, the growth of scientific and technological progress has led to the prospect of using such methods of controlled transformation of plant materials, in which the impact on the quality and yield of the target component is minimal, in contrast to the classical acid-ethanol method for producing pectin. Of greatest interest are biotechnological methods for extracting biologically active substances from plant materials, which provide a higher yield while maintaining their properties. However, to ensure the maximum effect, it is necessary to prepare plant materials for extraction, since biotechnological methods have a point focus, as a result of which, under suboptimal conditions, the efficiency of extracting biologically active substances will be reduced. The aim of the research is to develop a technology for the preparation of pressed beet pulp using chemical and physical impact methods for the subsequent process of biotechnological extraction of pectin. To achieve this aim, the pressed beet pulp treatment with an aqueous solution of hydrogen peroxide has been used as a chemical impact method, and grinding of pressed beet pulp and its treatment with microwave electromagnetic field (MV EMF) has been used as physical impact method. Effective technological regimes for the preparation of pressed beet pulp for pectin extraction using chemical and physical impact methods have been determined, namely, treatment of pressed beet pulp with a 20% aqueous solution at a ratio of pressed beet pulp: hydrogen peroxide solution equal to 1,0: 1,0, and constant stirring for 90 minutes, separating the pulp from the liquid phase, its subsequent grinding to a particle size of less than 2.0 mm and EMF MV treating with a heating rate to reach a temperature of 60℃, equal to 0,6℃/s. The technology has been developed for preparing pressed beet pulp for pectin extraction, providing a degree of pectin extraction of 12,78% to its initial content in pressed beet pulp, which is 10,39% higher compared to the control (without grinding and treating).

Keywords

• pressed beet pulp
• pectin
• clarification
• hydrogen peroxide
• grinding
• microwave electromagnetic field (mw emf)
• pectin extraction efficiency
• preparation technology