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<p>Pectins are food hydrocolloids extracted from citrus peels and apple pomace. Grape pomace, the main residue of the winemaking process, has attracted attention as a potential alternative source of pectins. In this study, pectins were extracted from Chardonnay grape pomace with 0.5% ammonium oxalate using three different approaches: (i) sequential extraction with dimethyl sulfoxide (DMSO) and water followed by aqueous 0.5% ammonium oxalate at 25&#xa0;°C (CSP, <i>c</i>helant <i>s</i>oluble <i>p</i>ectin); (ii) direct extraction using 0.5% ammonium oxalate at 25&#xa0;°C (CSPC, <i>c</i>helant <i>s</i>oluble <i>p</i>ectin <i>c</i>old); and (iii) direct extraction using 0.5% ammonium oxalate at 100&#xa0;°C (CSPH, <i>c</i>helant <i>s</i>oluble <i>p</i>ectin <i>h</i>ot). All the pectins had galacturonic acid (GalA) content &gt; 65%, as required for commercial pectins. They were low methoxyl pectins, with degrees of methylesterification of 9.3–17.7%. CSPH had the highest GalA content and molar mass while CSPC had the lowest GalA and molar mass. The pectins formed gels upon Ca²⁺ addition at concentrations of 0.5–2.0%. CSP, which had the lowest acetyl content and shorter branches produced stronger gels compared to the pectins obtained by direct extraction. The gels demonstrated good stability over a storage period of 60 days. This study demonstrated for the first time that Chardonnay grape pomace contains pectins with gelling ability.</p> Graphical Abstract <p></p>

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Extraction of Food Grade Pectins with High Gelling Ability from Chardonnay Grape Pomace

  • 期刊论文

  • 发表日期：

    2025年5月8日

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  • Cristiane Colodel,
  • Carmen Lúcia de Oliveira Petkowicz

摘要

Pectins are food hydrocolloids extracted from citrus peels and apple pomace. Grape pomace, the main residue of the winemaking process, has attracted attention as a potential alternative source of pectins. In this study, pectins were extracted from Chardonnay grape pomace with 0.5% ammonium oxalate using three different approaches: (i) sequential extraction with dimethyl sulfoxide (DMSO) and water followed by aqueous 0.5% ammonium oxalate at 25 °C (CSP, chelant soluble pectin); (ii) direct extraction using 0.5% ammonium oxalate at 25 °C (CSPC, chelant soluble pectin cold); and (iii) direct extraction using 0.5% ammonium oxalate at 100 °C (CSPH, chelant soluble pectin hot). All the pectins had galacturonic acid (GalA) content > 65%, as required for commercial pectins. They were low methoxyl pectins, with degrees of methylesterification of 9.3–17.7%. CSPH had the highest GalA content and molar mass while CSPC had the lowest GalA and molar mass. The pectins formed gels upon Ca²⁺ addition at concentrations of 0.5–2.0%. CSP, which had the lowest acetyl content and shorter branches produced stronger gels compared to the pectins obtained by direct extraction. The gels demonstrated good stability over a storage period of 60 days. This study demonstrated for the first time that Chardonnay grape pomace contains pectins with gelling ability.

Graphical Abstract