Open AccessThe Development of a Pectin Extraction Technology for Pea Hulls to Expand the Raw Material Base for the Production of Functional Foods in Russia
Author(s) -
N.V. Shelepina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/720/1/012023
Subject(s) - pectin , raw material , extraction (chemistry) , production (economics) , microbiology and biotechnology , food science , pulp and paper industry , agricultural engineering , biology , chemistry , engineering , economics , chromatography , ecology , macroeconomics
Pectin is one of the vital products on the global market due to the increased demand for natural and functional ingredients. The prospective growth of pectin demand from food manufacturers in Russia exceeds the current consumption by manifold because products based on it can be used for disease treatment and prevention. Therefore, it is necessary to restore the production of pectin from Russian-made raw materials. Secondary materials are a promising resource for pectin extraction. There is a scientifically justified and developed pectin extraction technology based on pea grain hulls from pea varieties cultivated at the Federal Research Center for Leguminous and Cereal Crops (Oryol, Russia). The pectin extraction conditions were selected taking into account the physical and morphological properties of pea grain hulls. The implementation of this technology will allow obtaining high-quality pectins that can be used as a gelling component in the production of functional jelly foods.