Characterization of pectic polysaccharides extracted from apple pomace by hot-compressed water.

Response surface methodology (RSM) was used to optimize the extraction of pectic polysaccharides from apple pomace by hot-compressed water, by which the optimum levels of the parameters were obtained as follows: extraction temperature 140 °C, extraction time 5 min, S:W ratio 1:14. Compared with commercial pectin, the Mw, galacturonic acid content, DM and protein of the extracted pectic polysaccharides were lower while ash content and neutral sugars were higher. The endothermic transition temperature and fusion heat of the extracted pectic polysaccharides was lower than commercial one according to DSC analysis. For its rheological properties, it was found that the viscosity of the extracted pectic polysaccharides solution was slightly lower than commercial pectin at lower shear rate region while it decreased sharply when the shear rate increased. Besides, both G' and G" moduli of the extracted pectic polysaccharides were lower than the commercial pectin's possibly because of weaker polymer chain interaction, which was also reflected in gel textural properties. However, the extracted pectic polysaccharides showed higher in vitro antioxidant capability and inhibitory effect on HT-29 colon adenocarcinoma cells than commercial pectin.