Yıl 2018, Cilt 43, Sayı 6, Sayfalar 1002 - 1018 2018-11-01

PECTIN; SOURCES AND EXTRACTIONS METHODS
PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ

Derya Atalay [1] , Tuğba Türken [2] , Hande Selen Erge [3]

45 145

Pectin, a heteropolysaccharide; is used as an additive in the food industry because it has thickening, gelling, emulsifying and stabilizing properties. Commercial pectins are usually produced from citrus peels, apple pomaces and less commonly sugar beet pomaces. The most common and traditional method of extracting pectin from pomaces or peels is acid extraction. In recent years, both new sources and new extraction methods have become important due to the inadequacy of pectin sources and the disadvantages of acid extraction. Especially, the use of new raw materials as pomegranate, grape, carrot for the valorization of the wastes of fruit and vegetable industry and the use of innovative technologies such as microwave assisted extraction, ultrasound assisted extraction and sub-critical water extraction, which will increase the efficiency of extraction, have taken place in studies. Within the scope of this review, different pectin sources and extraction methods, which have attracted attention in recent years, have been compiled.

Bir heteropolisakkarit olan pektin; kıvam verici, jelleştirici, emülsifiye edici ve stabilize edici özelliklere sahip olmasından dolayı gıda endüstrisinde katkı maddesi olarak kullanılmaktadır. Ticari pektinler, genellikle turunçgil kabuğu, elma posası ve daha az oranda şeker pancarı posasından üretilmektedir. Pektinin, posa veya kabuklardan ekstrakte edilmesinde kullanılan en yaygın ve geleneksel yöntem asitle ekstraksiyondur. Son yıllarda, pektin kaynaklarının yetersiz olması ve asit ekstraksiyonunun dezavantajlarından dolayı hem yeni kaynak hem de yeni ekstraksiyon yöntemi araştırmaları önem kazanmıştır. Özellikle, meyve ve sebze işletmeleri artıklarının değerlendirilmesi amacıyla nar, üzüm, havuç gibi yeni hammadde kaynakları ile ekstraksiyon verimini artıracak mikrodalga destekli ekstraksiyon, ultrasonik destekli ekstraksiyon ve sub-kritik su ekstraksiyonu gibi yenilikçi teknolojilerin kullanımı çalışmalarda yer edinmiştir. Bu derleme kapsamında, son yıllarda dikkat çeken farklı pektin kaynakları ve ekstraksiyon yöntemleri derlenmiştir.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0003-4536-7239
Yazar: Derya Atalay (Sorumlu Yazar)
Kurum: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-4449-6696
Yazar: Tuğba Türken
Kurum: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0002-4313-1014
Yazar: Hande Selen Erge
Kurum: ABANT İZZET BAYSAL ÜNİVERSİTESİ
Ülke: Turkey


Bibtex @derleme { gida451798, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {1002 - 1018}, doi = {10.15237/gida.GD18089}, title = {PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ}, key = {cite}, author = {Türken, Tuğba and Erge, Hande Selen and Atalay, Derya} }
APA Atalay, D , Türken, T , Erge, H . (2018). PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. GIDA / THE JOURNAL OF FOOD, 43 (6), 1002-1018. DOI: 10.15237/gida.GD18089
MLA Atalay, D , Türken, T , Erge, H . "PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 1002-1018 <http://dergipark.gov.tr/gida/issue/39712/451798>
Chicago Atalay, D , Türken, T , Erge, H . "PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 (2018): 1002-1018
RIS TY - JOUR T1 - PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ AU - Derya Atalay , Tuğba Türken , Hande Selen Erge Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18089 DO - 10.15237/gida.GD18089 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 1002 EP - 1018 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18089 UR - http://dx.doi.org/10.15237/gida.GD18089 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ %A Derya Atalay , Tuğba Türken , Hande Selen Erge %T PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18089 %U 10.15237/gida.GD18089
ISNAD Atalay, Derya , Türken, Tuğba , Erge, Hande Selen . "PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ". GIDA / THE JOURNAL OF FOOD 43 / 6 (Kasım 2018): 1002-1018. http://dx.doi.org/10.15237/gida.GD18089