STUDY OF THE EFFECTIVENESS OF CITRIC ACID SOLUTIONS ON THE DEGREE OF PECTIN EXTRACTION FROM FERMENTED BEET PULP
Authors:   Krasnodar Research Institute for Storage and Processing of Agricultural Products – branch of the Federal State Budgetary Scientific Institution «North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking», Krasnodar, Russia, Semenikhin Semyon Olegovich , Fabritskaya Alla Andreevna ,   Krasnodar Research Institute for Storage and Processing of Agricultural Products – branch of the Federal State Budgetary Scientific Institution «North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking», Krasnodar, Russia, Gorodetsky Vladimir Olegovich ,   Krasnodar Research Institute for Storage and Processing of Agricultural Products – branch of the Federal State Budgetary Scientific Institution «North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking», Krasnodar, Russia, Daisheva Nailya Midkhatovna ,   Krasnodar Research Institute for Storage and Processing of Agricultural Products – branch of the Federal State Budgetary Scientific Institution «North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking», Krasnodar, Russia
Published: June 2024

Pressed sugar beet pulp is a promising source of pectin. Currently, the growth of scientific and technological progress has made it promising to use such methods of controlled transformation of plant raw materials, in which the impact on the quality and yield of the target component is minimal, in contrast to the classic acid-alcohol method of producing pectin. Of greatest interest are biotechnological methods for extracting biologically active substances from plant materials, providing a higher yield while maintaining their properties. However, previous studies have established that during enzymatic hydrolysis-extraction of sugar beet pulp, about 50 % of pectin remains in the fermented sugar beet pulp. This necessitates research aimed at additional extraction of pectin from fermented beet pulp obtained as a result of enzymatic hydrolysis of pressed sugar beet pulp. The article resents the results of studies of the effectiveness of the influence of citric acid solutions on the degree of pectin extraction from fermented sugar beet pulp. Extraction of pectin from fermented sugar beet pulp was carried out under various conditions. When carrying out the extraction process, the extraction temperature was taken as constant factors – 55 ºC, the ratio (wt./vol.) fermented beet pulp: aqueous solution of citric acid equal to 1 : 10 and the intensity of mixing of the system, characterized by a stirrer rotation speed, equal to 0.33 s -1 . The concentration of an aqueous solution of citric acid and the extraction time were taken as variable factors, and the degree of pectin extraction was taken as a response function. Based on the results of mathematical processing of experimental data, an equation was obtained that adequately describes the effect of the concentration of an aqueous solution of citric acid and extraction time on the degree of pectin extraction. As a result of the studies, it was established that the optimal modes for extracting pectin from fermented beet pulp, ensuring a degree of pectin extraction of 10.81 %, are a concentration of an aqueous solution of citric acid of 0.33 % and an extraction time of 80 minutes. Key words: PECTIN-CONTAINING RAW MATERIALS, FERMENTED BEET PULP, PECTIN, CITRIC ACID, EXTRACTION DEGREE, EFFICIENCY