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Petra Cserjési University of Pannonia Research Institute on Bioengineering, Membrane Technology and Energetics Egyetem u. 10 H-8200 Veszprém Hungary

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Katalin Bélafi-Bakó University of Pannonia Research Institute on Bioengineering, Membrane Technology and Energetics Egyetem u. 10 H-8200 Veszprém Hungary

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Zsófia Csanádi University of Pannonia Research Institute on Bioengineering, Membrane Technology and Energetics Egyetem u. 10 H-8200 Veszprém Hungary

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Sándor Beszédes University of Szeged Institute of Mechanical and Process Engineering Moszkvai krt. 5-7 H-6725 Szeged Hungary

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Cecilia Hodúr University of Szeged Institute of Mechanical and Process Engineering Moszkvai krt. 5-7 H-6725 Szeged Hungary

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Extraction of pectic substances from solid agro-wastes and the application of recovered pectin in the food, pharmaceutical and cosmetic industry can significantly contribute to a more economic and environmentally sound agro-industrial production. Thus investigation of the physicochemical properties of extracted pectic substances seems important not only from human health preservation considerations, but their advantageous properties can be confirmed for the possible manufacturers, potential processing, as well. Therefore, in this work pectic substances were extracted from red currant, black currant, raspberry, blackberry and elderberry press residues by hot water and the composition, antioxidant activity, total phenol, anthocyanin content and the color coordinates of pectins were determined. The results show that the pectin colors fall in the range between reddish purple (black currant and elderberry) and yellow (citrus and apple). Moreover some of the pectins in a powder form have different color coordinates than in the form of aqueous solutions or gels. This might be very important when the pectins are selected for different production processes. The anthocyanin content of pectin preparations is lower than the values of fruit juices. It can be concluded that the colorants found in pectin preparations belong to the group of phenolics and have adequate antioxidant capacity, which is extremely beneficial for human health. As a summary it was concluded that the investigated pectins can be easily extracted and successfully used as natural colorants or antioxidants since they have adequate antioxidant activity, total phenol and anthocyanin content and suitable color coordinates.

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Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

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General Agricultural and Biological Sciences 141/213 (34th PCTL)
Agricultural and Biological Sciences 104/147 (29th PCTL)
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2020  
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53
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41
Days from submission to acceptance 122
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Acceptance rate 86%

 

2019  
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6
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Industrial and Manufacturing Engineering 242/340 (Q3)
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0,211
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13
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5

 

Progress in Agricultural Engineering Sciences
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Progress in Agricultural Engineering Sciences
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Founder Magyar Tudományos Akadémia  
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