RECOVERY OF PECTIC OLIGOSACCHARIDE (POS) FROM PECTIN HYDOLYSATE FOR FUNTIONAL FOODS
Keywords:pectin, pecticoligosaccharide, hydrolysis, spray drying, food safety.
AbstractPectic oligosaccharide (POS) obtained bypartial hydrolysis of pectin is proposed as a new class of prebioticwhich has many beneficial propertiesfor the health of humans and animals. Currently only a small number of researcheshave explored the production process of POS products in laboratory-scale and pilot, however the manufacturing process, as well as the product, has not yet been offered for sale on the market. In this study, several parameters of arecovery processofPOS powder from the pectin hydrolysatehave been established: condense(5 times, by tangential filtration with nanofiltration column 0.3 kDa), precipitate (ratio of ethanol / concentrates: 3/1), spray drying (5 % maltodextrin, inlet air temperature 170 oC, liquid flow rate 2.5 L/h). The total yield of the recovery processes is 67.7 %. The POS product is still stable after 12 months of storage in plastic bags and in bags of tin. Food safety analysis indicate that POS products do not contain mycotoxins, heavymetals, pathogenic microorganisms and the lethal dose LD 50 can not be detected.
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