Optimization of the pumpkin pectin paste production process
Authors: Mushtruk Nataliia 
Published: September 2024

Taking into account the mentioned advantages, the use of vegetable and fruit pastes with increased pectin content has great potential in therapeutic and preventive nutrition. They not only contribute to the removal of radionuclides, heavy metals and toxins from the body but also provide additional enrichment of the body with a complex of natural vitamins, tannins and sugars. These natural substances help to improve the work of the gastrointestinal tract, increase the general tone of the body and help strengthen the immune system. Optimized technological production processes, in particular the hydromodule of hydrolysis of raw materials, correctly selected temperature regimes and evaporation methods that ensure maximum efficiency of pectin extraction from raw materials. This makes it possible to achieve high quality of the finished product with full preservation of the beneficial properties of pectin substances. Modern technological methods guarantee the preservation of the maximum number of active components, which makes the product even more valuable for consumers. For the production of pectin pastes, Gleisdorfer Olkurbis, Hamlet, Pivdenny, Miranda and Dana Styrian Bare-seeded pumpkins were selected. The hydrolysis process was carried out using lactic acid and whey, which contributed to a faster process and acted as preservatives. According to the results of experimental studies, rational hydrolysis conditions were established: hydro modulus (1:14–1:17), concentration of hydrolyzers, temperature regime, hydrolysis time, and evaporation method. The evaluation of the product included the analysis of dry matter content, colour, pectin content and gel-forming properties. According to the results of the experiments, it was determined that the rational conditions for the hydrolysis of pumpkin raw materials are a temperature within 80°C, a duration of the process of 65 minutes and a hydromodule of 15–16. Rational conditions for evaporation in a vacuum are established, which allow obtaining high-quality pectin paste with a pectin content of 1.5% and a dry matter content within 70%.
A specialized technology for the production of pectin pastes from pumpkin and other vegetable raw materials has been developed, which allows you to effectively preserve the natural properties and nutrients characteristic of local fruits and vegetables. Technological and hardware-technological production schemes have been developed, which will contribute to the organization of production in the areas where raw materials are grown, reducing transportation costs and contributing to regions' sustainable development. Localization of production contributes to the creation of new jobs and support of the local economy Thus, the use of vegetable and fruit pastes with increased pectin content has a great potential for strengthening the health of the population. They are a rich source of natural vitamins and microelements, which contribute to the improvement of the general condition of the body, increase immunity and protect against harmful effects of the environment. The growing demand for natural and healthy food products makes pectin pastes a promising direction for investment and development of new technologies in the food industry.