Vergleichende Herstellung eines Gelierpulvers sowie von Pectin und Zellwandpräparaten bei der rückstandsarmen Apfelverarbeitung

The aim of the presented work was to obtain, besides apple fruit juice, also further valuable ingredients during apple processing. Two different variants were tested and compared: 1. Preparation of a pectin rich gelling powder by pressure homogenisation from pomace and 2. Extraction of pectin from pomace followed by further processig of the residue to cell wall materials. It was found, that both variants can be successfully realized. The gelling powder, prepared with a good yield, contained a high share of soluble pectin and of insoluble aggregated cell fragments. During rehydration under external stress, the latter disaggregated to particles with a size <60 μm. The gelling powder gave a large amount of sugar-acid-standard gel with suitable properties. Using the second variant, excellent apple pectin and, in dependence on treatment steps, different cell wall materials can be prepared: The treatment with NaCIO 2 /acetic acid resulted in a single cell material with a low polyphenol content and outstanding hydration properties, while the application of liquefying enzymes gave a cellulose fiber material with excellent texturization properties.