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. 2018 Apr 17;23(4):925.
doi: 10.3390/molecules23040925.

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

Hua Zhang  1 , Jianle Chen  2 , Junhui Li  3 , Chaoyang Wei  4 , Xingqian Ye  5 , John Shi  6 , Shiguo Chen  7
Affiliations

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

Hua Zhang et al. Molecules. .

Abstract

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.

Keywords: citrus canning wastewater; fat replacer; ice cream; pectin.

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Conflict of interest statement

The authors declare that there is no conflict of interest.

Figures

Figure 1
Figure 1
Rheological curves of pectin at different concentrations.
Figure 2
Figure 2
Rheological curves of different ice cream mixes.
Figure 3
Figure 3
The influence of pectin addition on the (a) overrun, (b) meltdown and (c) hardness of ice cream.
Figure 4
Figure 4
Frequency sweep of (a) Control (b) T1 (c) T2 (d) T3 ice cream at a strain of 0.01%.
Figure 5
Figure 5
Extraction procedures of pectin.
See this image and copyright information in PMC

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