Fractionation and characterisation of dietary fibre from blackcurrant pomace
The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackc...
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50417/ |
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| author | Alba, Katerina Macnaughtan, William Laws, Andrew Foster, Tim Campbell, Grant Kontogiorgos, Vassilis |
| author_facet | Alba, Katerina Macnaughtan, William Laws, Andrew Foster, Tim Campbell, Grant Kontogiorgos, Vassilis |
| author_sort | Alba, Katerina |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre. |
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| format | Article |
| id | nottingham-50417 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:16:43Z |
| publishDate | 2018 |
| publisher | Elsevier |
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| spelling | nottingham-504172020-05-04T19:50:27Z https://eprints.nottingham.ac.uk/50417/ Fractionation and characterisation of dietary fibre from blackcurrant pomace Alba, Katerina Macnaughtan, William Laws, Andrew Foster, Tim Campbell, Grant Kontogiorgos, Vassilis The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre. Elsevier 2018-08 Article PeerReviewed Alba, Katerina, Macnaughtan, William, Laws, Andrew, Foster, Tim, Campbell, Grant and Kontogiorgos, Vassilis (2018) Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81 . pp. 398-408. ISSN 1873-7137 blackcurrant; dietary fibre; pectin; cellulose; NMR https://www.sciencedirect.com/science/article/pii/S0268005X18301061 doi:10.1016/j.foodhyd.2018.03.023 doi:10.1016/j.foodhyd.2018.03.023 |
| spellingShingle | blackcurrant; dietary fibre; pectin; cellulose; NMR Alba, Katerina Macnaughtan, William Laws, Andrew Foster, Tim Campbell, Grant Kontogiorgos, Vassilis Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title | Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title_full | Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title_fullStr | Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title_full_unstemmed | Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title_short | Fractionation and characterisation of dietary fibre from blackcurrant pomace |
| title_sort | fractionation and characterisation of dietary fibre from blackcurrant pomace |
| topic | blackcurrant; dietary fibre; pectin; cellulose; NMR |
| url | https://eprints.nottingham.ac.uk/50417/ https://eprints.nottingham.ac.uk/50417/ https://eprints.nottingham.ac.uk/50417/ |