Shukhrat M. Velyamov1, Seit S. Jingilbaev1, Stepan G. Akterian2
1 Almaty Technological University, 100 Tole bi Str., 050012 Almaty, Kazakhstan
2 University of Food Technologies, 26 Maritza Blvd, 4000 Plovdiv, Bulgaria
Velyamov, S. M., Jingilbaev, S. S., & Akterian, S. G. (2019). Ultrasound-assisted and agitated enzymatic extraction of pectin from red beet (Beta vulgaris L. var. conditiva) roots. Bulgarian Journal of Agricultural Science, 25(1), 196–202
The study demonstrates a possibility the enzymatic extraction of red beet pomace to be enhanced by mean of applying ultrasonic treatment and agitation. It was found that the highest pectin yield can be reached, if the ultrasonic treatment is conducted at a frequency of 25 kHz and the rotational speed of impeller is 1000 rpm. The latter value corresponds to the Reynolds number of impeller equal to 100. The effect of ultrasound treatment is about a decimal order higher than the effect of agitation in a case of their combine action. The ultrasonic-assisted and agitated enzymatic extraction (UAEE) at the above-pointed levels of process variables assures the pectin yield in extract to reach nearly 80% for three hours of process duration. In UAEE process the duration of extraction is 1.7 times shorter and the yield of pectin is 1.9 times higher than the values of these indicators in the case of enzymatic extraction. The applicability of UAEE extract enriched in pectin as an additive in food formulations was demonstrated by means of a positive preliminary organoleptic survey, the specified nutritional values of UAEE extract and its safety indicators evaluated.