Fractionation and characterisation of dietary fibre from blackcurrant pomace

Alba, Katerina and Macnaughtan, William and Laws, Andrew and Foster, Tim and Campbell, Grant and Kontogiorgos, Vassilis (2018) Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81 . pp. 398-408. ISSN 1873-7137

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Abstract

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

Item Type: Article
Keywords: blackcurrant; dietary fibre; pectin; cellulose; NMR
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1016/j.foodhyd.2018.03.023
Depositing User: Foster, Timothy
Date Deposited: 14 Mar 2018 10:01
Last Modified: 23 Mar 2018 09:06
URI: http://eprints.nottingham.ac.uk/id/eprint/50417

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