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- MakaleAçık Erişim2026Scopus SJRQ1Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam
Cebeci Aydın, Fatma; Erten, Tayyibe
This study optimised pectin extraction from pickled cabbage waste using microwave-assisted extraction (MAE), characterised the extracted pectin, and explored its potential for low-sugar jam production. The Box–Behnken design concluded that the optimal conditions are 539 W (microwave power), 116 s (time), and pH 1.5, yielding a pectin yield of 22.53 ± 2.63%. The physicochemical analysis revealed that the microwave-extracted pectin (MEP) was low methoxyl and had a high molecular weight (1.20 ± 0.004 MDa). It was composed of galacturonic acid, arabinose, rhamnose, xylose and glucose. FTIR, 1H NMR and SEM results also confirmed structural characteristics of MEP. MEP was confirmed to have remarkable technological properties, including an emulsion activity of 53.43 ± 2.19% and good stability over 30 days at 4 °C and 24 °C. Moreover, it has an oil-holding capacity of 1.18 ± 0.51 g oil/g pectin and an elevated water-holding capacity (9.36 ± 3.25 g water/g pectin). The application of MEP as a stabiliser in low-sugar jam enhanced viscoelastic characteristics of jam, like apple pectin, and G′ > G″ confirmed the improved shelf-life stability at 25 °C. This study emphasised that microwave-assisted extraction can be a sustainable, time- and energy-saving method for the valorisation of pickled cabbage waste, and highlighted the effect of MEP on the characteristics of low-sugar jam.
- MakaleYalnız künye2026Scopus SJRQ2Valorization of pickled cabbage waste as a novel pectin source: Optimization, characterization
Erten, Tayyibe; Cebeci Aydın, Fatma
Recovery of food ingredients from agro-industrial by-products has become increasingly essential for sustainable food production through energy saving and lessening the carbon footprint. Pickled white cabbage production generates high amounts of pickled cabbage waste that contain valuable goods such as pectin. This study aimed to evaluate the valorization of pectin from pickled cabbage waste by comparing the conventional (CE) and ultrasound-assisted extraction (UAE). The UAE provided 2.14 times higher pectin yield (30.32%) compared to CE (14.14%) while reducing energy consumption and carbon dioxide emission (~ 7 times lower). Pectins obtained from conventional extraction (CEP) and ultrasound-assisted extraction (UEP) had high amounts of galacturonic acid (85.06 ± 1.76%, 87.95 ± 6.99%, respectively) and low degree of esterification (17.08 ± 1.14%, 14.71 ± 0.00%). The monosaccharide compositions of pectin were similar for CEP and UEP, comprising of galacturonic acid, glucose, arabinose, rhamnose and xylose. FT-IR, NMR and SEM confirmed the structural characteristics of pectins, and the effect of ultrasonication. Furthermore, UEP presented superior technological characteristics including water holding capacity (5.29 ± 0.38 g water/g pectin), oil holding capacity (1.58 ± 0.11 g oil/g pectin), emulsion activity (43.61 ± 1.12%) and emulsion stability compared to CEP. These findings show that pickled cabbage waste is a valuable source of low-methoxyl pectins and UAE is a promising extraction method for obtaining high amount of pectin along with reduced processing time and energy consumption. The UAE method using of citric acid instead of hazardous acids also offers environment-friendly method for pectin extraction.
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