Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada.
Molecules. 2018 Apr 17;23(4):925. doi: 10.3390/molecules23040925.
Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (/) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.
在之前的研究中，我们从柑橘罐头生产过程中化学处理囊衣膜所产生的罐头废水中回收了果胶。本研究旨在对从罐头废水中提取的果胶进行表征，并评估其作为脂肪替代品在冰淇淋中的应用，以替代部分脂肪。测定了果胶的单糖组成和流变学性质。研究了脂肪替代和果胶添加对低脂冰淇淋理化性质、流变学和感官特性的影响。流变学结果表明，果胶溶液为典型的假塑性流体。在冰淇淋中添加果胶会导致其黏度、膨胀率和硬度增加，融化度降低。当将 0.72%（/）的果胶添加到冰淇淋中时，可制得脂肪含量比对照品低 45%的冰淇淋原型产品。结果表明，它们的外观、风味和口感等品质没有显著差异。低脂冰淇淋的光滑度评分较高，而口融性评分较低。因此，从柑橘罐头废水中提取的果胶可以作为冰淇淋中的脂肪替代品，这既有利于环境，也有利于食品工业。
