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Molecules 2018, 23(4), 925;

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

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
Author to whom correspondence should be addressed.
Received: 7 March 2018 / Revised: 1 April 2018 / Accepted: 5 April 2018 / Published: 17 April 2018
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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 (w/w) 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. View Full-Text
Keywords: citrus canning wastewater; fat replacer; pectin; ice cream citrus canning wastewater; fat replacer; pectin; ice cream

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Supplementary materials

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  • Externally hosted supplementary file 1
    Doi: 10.3390/molecules23040925
    Description: Figure S1. The G’(storage shear modulus) and G’’(loss shear modulus) of Control(a) ,T1(b),T2(c), T3(d) ice creams from strain amplitude sweep (γ= 0.001%-10%) at a fixed angular frequency (1Hz).

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Zhang, H.; Chen, J.; Li, J.; Wei, C.; Ye, X.; Shi, J.; Chen, S. Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream. Molecules 2018, 23, 925.

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