View More View Less
  • 1 University of Pannonia Research Institute on Bioengineering, Membrane Technology and Energetics Egyetem u. 10 H-8200 Veszprém Hungary
  • | 2 University of Szeged Institute of Mechanical and Process Engineering Moszkvai krt. 5-7 H-6725 Szeged Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $173.00

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.

  • Benzie, I. F., Strain, J. J. (1996) The ferric reducing ability of plasma (FRAP) as a measuring of “antioxidant power”: The FRAP assay. Annal. Biochem. 239: 70–76.

    Strain J. J. , 'The ferric reducing ability of plasma (FRAP) as a measuring of “antioxidant power”: The FRAP assay ' (1996 ) 239 Annal. Biochem. : 70 -76.

    • Search Google Scholar
  • Berardini, N., Knödler, M., Schieber, A., Carle, R. (2005) Utilization of mango peels as a source of pectin and polyphenolics. Innov. Food Sci & Emerg. Technol. 6: 442–452.

    Carle R. , 'Utilization of mango peels as a source of pectin and polyphenolics ' (2005 ) 6 Innov. Food Sci & Emerg. Technol. : 442 -452.

    • Search Google Scholar
  • Cheng, G. W., Breen, P. J. (1991) Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J. Am. Soc. Horticult. Sci. 116: 865–869.

    Breen P. J. , 'Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit ' (1991 ) 116 J. Am. Soc. Horticult. Sci. : 865 -869.

    • Search Google Scholar
  • Emaga, T. H., Ronkart, N. S., Robert, C., Wathelet, B., Paquot, M. (2008) Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chem. 108: 463–471.

    Paquot M. , 'Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design ' (2008 ) 108 Food Chem. : 463 -471.

    • Search Google Scholar
  • Fuchs, G., Wretling, S. (1991) Chemical composition of Swedish blueberries. Raspberries, strawberries, lingonberries and black currants. Vaar Foeda. 43: 425–438.

    Wretling S. , 'Chemical composition of Swedish blueberries. Raspberries, strawberries, lingonberries and black currants ' (1991 ) 43 Vaar Foeda. : 425 -438.

    • Search Google Scholar
  • Graham, H. D. (1977) Food Colloids. In Commercially important pectic substances. AVI: Westport, USA, 418–437.

    Graham H. D. , '', in Commercially important pectic substances , (1977 ) -.

  • Hilz, H., Bakx, E. J., Schols, H. A., Voragen, A. G. J. (2005) Cell wall polysaccharides in black currants and bilberries — characterisation in berries, juice, and press cake. Carbohydr. Pol. 59: 477–488.

    Voragen A. G. J. , 'Cell wall polysaccharides in black currants and bilberries — characterisation in berries, juice, and press cake ' (2005 ) 59 Carbohydr. Pol. : 477 -488.

    • Search Google Scholar
  • Hilz, H., Lille, M., Poutanen, K., Schols, H., Voragen, A. J. (2006) Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries. J. Agric. Food Chem. 54: 1322–1328.

    Voragen A. J. , 'Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries ' (2006 ) 54 J. Agric. Food Chem. : 1322 -1328.

    • Search Google Scholar
  • Iglesias, M. T., Lozano, J. E. (2004) Extraction and characterization of sunflower pectin. J. Food Eng. 62: 215–223.

    Lozano J. E. , 'Extraction and characterization of sunflower pectin ' (2004 ) 62 J. Food Eng. : 215 -223.

    • Search Google Scholar
  • Koroknai, B., Csanádi, Zs., Gubicza, L., Bélafi-Bakó, K. (2008) Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes. Desalination 228: 295–301.

    Bélafi-Bakó K. , 'Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes ' (2008 ) 228 Desalination : 295 -301.

    • Search Google Scholar
  • Koubala, B. B., Mbome, L. I., Kansci, G., Tchouanguep Mbiapo, F., Crepeau, M. J., Thibaoult, J. F., Ralet, M. C. (2008) Physicochemical properties of pectins from ambarella peels (Spondias cythera) obtained using different extraction conditions. Food Chem. 106: 1202–1207.

    Ralet M. C. , 'Physicochemical properties of pectins from ambarella peels (Spondias cythera) obtained using different extraction conditions ' (2008 ) 106 Food Chem. : 1202 -1207.

    • Search Google Scholar
  • Lampitt, L. H., Hughes, E. B. (1928) The composition of fruits. Analyst. 53: 32–35.

    Hughes E. B. , 'The composition of fruits ' (1928 ) 53 Analyst. : 32 -35.

  • Landbo, A. K., Meyer, A. S. (2001) Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J. Agric. Food Chem. 49: 3169–3177.

    Meyer A. S. , 'Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum) ' (2001 ) 49 J. Agric. Food Chem. : 3169 -3177.

    • Search Google Scholar
  • Lee, J. M., Finn, C. E. (2007) Anthocyanics and other pholyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J. Sci. Food Agric. 87: 2665–2657.

    Finn C. E. , 'Anthocyanics and other pholyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars ' (2007 ) 87 J. Sci. Food Agric. : 2665 -2657.

    • Search Google Scholar
  • Madhave, A., Pushpalatha, P. B. (2002) Characterization of pectin extracted from different fruit wastes. J. Trop. Agric. 40: 53–55.

    Pushpalatha P. B. , 'Characterization of pectin extracted from different fruit wastes ' (2002 ) 40 J. Trop. Agric. : 53 -55.

    • Search Google Scholar
  • McGuire, R. G. (1992) Reporting of objective color measurements. Hort. Sci. 27: 1254–1255.

    McGuire R. G. , 'Reporting of objective color measurements ' (1992 ) 27 Hort. Sci. : 1254 -1255.

    • Search Google Scholar
  • Mollea, C., Chiampo, F., Conti, R. (2008) Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chem. 107: 1353–1356.

    Conti R. , 'Extraction and characterization of pectins from cocoa husks: A preliminary study ' (2008 ) 107 Food Chem. : 1353 -1356.

    • Search Google Scholar
  • Munehiro, T., Shuji, F., Akinaga, T., Kojima, T. (2001) A simplified method for the determination of total oxalate-soluble pectin content in Japanese pear panmanas sirisomboon. J. Food Comp. Anal. 14: 83–91.

    Kojima T. , 'A simplified method for the determination of total oxalate-soluble pectin content in Japanese pear panmanas sirisomboon ' (2001 ) 14 J. Food Comp. Anal. : 83 -91.

    • Search Google Scholar
  • Pagán, J., Ibarz, A., Llorca, M., Pagán, A., Barbosa-Cánovas, G. V. (2001) Extraction and characterization of pectin from stored peach pomace. Food Res. Int. 34: 605–612.

    Barbosa-Cánovas G. V. , 'Extraction and characterization of pectin from stored peach pomace ' (2001 ) 34 Food Res. Int. : 605 -612.

    • Search Google Scholar
  • Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A., Diamantidis, G. (2007) Antioxidant capacity, phenol, anthocyanin and absorbic acid content in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem. 102: 777–783.

    Diamantidis G. , 'Antioxidant capacity, phenol, anthocyanin and absorbic acid content in raspberries, blackberries, red currants, gooseberries and Cornelian cherries ' (2007 ) 102 Food Chem. : 777 -783.

    • Search Google Scholar
  • Parrado, J., Escuedro-Gilete, M.L., Friaza, V., Garcia-Martinez, A., Gonzalez-Miret, M., Bautista, J. D., Heredia, F. J. (2007) Enzymatic vegetable extract with bioactive components: influence of fertiliser on the color and anthocyanins of red grapes. J. Sci. Food Agric. 87: 2310–2318.

    Heredia F. J. , 'Enzymatic vegetable extract with bioactive components: influence of fertiliser on the color and anthocyanins of red grapes ' (2007 ) 87 J. Sci. Food Agric. : 2310 -2318.

    • Search Google Scholar
  • Pedisić, S., Dragović-Uzelac, V., Lev, B., Škevin, D. (2010) Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technol. Biotechnol. 48: 86–93.

    Škevin D. , 'Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca) ' (2010 ) 48 Food Technol. Biotechnol. : 86 -93.

    • Search Google Scholar
  • Sahari, M. A., Akbarian, A. M., Hamedi, M. (2003) Effect of variety and acid washing on extraction yield and quality of sunflower head pectin. Food Chem. 83: 43–47.

    Hamedi M. , 'Effect of variety and acid washing on extraction yield and quality of sunflower head pectin ' (2003 ) 83 Food Chem. : 43 -47.

    • Search Google Scholar
  • Schieber, A., Hilt, P., Streker, P., Endress, H. U., Rentschler, C., Carle, R. (2003) A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innov. Food Sci. & Emerg. Technol. 4: 99–107.

    Carle R. , 'A new process for the combined recovery of pectin and phenolic compounds from apple pomace ' (2003 ) 4 Innov. Food Sci. & Emerg. Technol. : 99 -107.

    • Search Google Scholar
  • Singleton, V. L., Rossi, J. A. (1965) Colorimetry of total phenolics with phosphomolybdicphosphotunstic acid reagents. Am. J. Enol Vitic. 181: 144–158.

    Rossi J. A. , 'Colorimetry of total phenolics with phosphomolybdicphosphotunstic acid reagents ' (1965 ) 181 Am. J. Enol Vitic. : 144 -158.

    • Search Google Scholar
  • Voss, D. H. (1992) Relating colorimeter measurement of plant color to the Royal Horticultural Society Color Chart. Hort. Sci. 27: 1256–1260.

    Voss D. H. , 'Relating colorimeter measurement of plant color to the Royal Horticultural Society Color Chart ' (1992 ) 27 Hort. Sci. : 1256 -1260.

    • Search Google Scholar
  • Vulic, J. J., Vračar, A., Šunić, Z. M. (2008) Chemical characteristics of cultivated elderberry fruit. APTEFF. 39: 85–90.

    Šunić Z. M. , 'Chemical characteristics of cultivated elderberry fruit ' (2008 ) 39 APTEFF. : 85 -90.

    • Search Google Scholar
  • Walter, R. H. (1992) Analytical and graphical methods. In The Chemistry and Technology of Pectin, Academic Press, Inc.: New York, USA (Chapter 10.).

    Walter R. H. , '', in The Chemistry and Technology of Pectin , (1992 ) -.

  • Walter, R. H. (1991) The chemistry and technology of pectin. Academic Press: New York, USA.

    Walter R. H. , '', in The chemistry and technology of pectin , (1991 ) -.

  • Wang, B. C., He, R., Li, Z. M. (2010) The stability and antioxidant activity of anthocyanins from blueberry. Food Technol. Biotechnol. 48: 42–49.

    Li Z. M. , 'The stability and antioxidant activity of anthocyanins from blueberry ' (2010 ) 48 Food Technol. Biotechnol. : 42 -49.

    • Search Google Scholar

 

 

The author instruction is available in PDF.
Please, download the file from HERE.

 

 

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: Physics-Control Department, Szent István University
Address: 1118 Budapest Somlói út 14-16
Phone: +36 1 305 7206
E-mail: Felfoldi.Jozsef@etk.szie.hu

Indexing and Abstracting Services:

  • CABI

2020  
Scimago
H-index
8
Scimago
Journal Rank
0,197
Scimago
Quartile Score
Environmental Engineering Q4
Industrial and Manufacturing Engineering Q3
Mechanical Engineering Q4
Scopus
Cite Score
33/69=0,5
Scopus
Cite Score Rank
Environmental Engineering 126/146 (Q4)
Industrial and Manufacturing Engineering 269/336 (Q3)
Mechanical Engineering 512/596 (Q4)
Scopus
SNIP
0,211
Scopus
Cites
53
Scopus
Documents
41
Days from submission to acceptance 122
Days from acceptance to publication 40
Acceptance rate 86%

 

2019  
Scimago
H-index
6
Scimago
Journal Rank
0,123
Scimago
Quartile Score
Environmental Engineering Q4
Industrial and Manufacturing Engineering Q4
Mechanical Engineering Q4
Scopus
Cite Score
18/33=0,5
Scopus
Cite Score Rank
Environmental Engineering 108/132 (Q4)
Industrial and Manufacturing Engineering 242/340 (Q3)
Mechanical Engineering 481/585 (Q4)
Scopus
SNIP
0,211
Scopus
Cites
13
Scopus
Documents
5

 

Progress in Agricultural Engineering Sciences
Publication Model Hybrid
Submission Fee none
Article Processing Charge 900 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 145 EUR / 181 USD
Print + online subscription: 168 EUR / 210 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation
2004
Publication
Programme
2021 Volume 17
Volumes
per Year
1
Issues
per Year
1
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 3 0 0
Mar 2021 10 1 1
Apr 2021 3 0 0
May 2021 3 0 0
Jun 2021 3 1 1
Jul 2021 7 0 0
Aug 2021 0 0 0