Optimization of pectin extraction from apple peel and use in model emulsion system

In this study, microwave-assisted pectin extraction from wild apple peel was optimized by response surface method using Box-Behnken experimental design, and the possibilities of using pectin obtained under optimized conditions as a fat replacer in model sausage were investigated. It was determined that the extracted pectin was in pectin structure by FTIR analysis and exhibited similar thermal properties with commercial apple pectin by DSC analysis. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14, and oil and water binding capacities of 8.5±0.7 g oil/g pectin and 8.1±1.5 g water/g pectin, respectively. It was determined that pectin emulsions, whose emulsion properties were examined, showed higher stability at 1% pectin level. The pectin obtained was evaluated in the model sausage system with 2 different concentrations. It can be said that the addition of pectin has a negative effect on the cooking loss however the presence of pectin has a positive effect on the amount of leakage into the packaging. Unchanged color properties and water activity parameters show that pectin obtained from wild apple peel has the potential to be used as a fat substitute.