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Volume 14
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10.3390/foods14030435
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction

by
Elien De Laet
,
Tom Bernaerts
,
Lise Morren
,
Hanne Vanmarcke
and
Ann M. Van Loey
*
Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
*
Author to whom correspondence should be addressed.
Foods 2025, 14(3), 435; https://doi.org/10.3390/foods14030435
Submission received: 22 November 2024 / Revised: 23 January 2025 / Accepted: 24 January 2025 / Published: 28 January 2025
(This article belongs to the Section Food Biotechnology)
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Abstract

The effect of different cell wall degrading enzymes, cellulase (C) and hemicellulase (HC), during the enzyme-assisted extraction (EAE) of pectin from carrot pomace was investigated. The EAE with C and a heat treatment resulted in a pectin yield, purity, and molecular structure comparable to an acid extraction (AE), except for a slightly lower molar mass and a slightly higher degree of methylesterification. The addition of HC had a negligible influence on the pectin yield and structure and mainly resulted in more hemicellulose co-extraction. Overall, the AE still resulted in the highest pectin yield, but, despite the much milder extraction conditions, the optimal EAE process resulted in 80% of the pectin yield of the AE. Additionally, this study investigated an EAE with C in combination with an AE, and both combination treatments, i.e., EAE as pretreatment or as an additional treatment, resulted in a significant increase in the pectin yield (up to 72%), while minor structural differences were observed in the extracted pectin. Overall, it can be concluded that the EAE process can be used as a more environmentally friendly alternative for the AE or that EAE can be used in combination with an AE to improve the efficiency of the extraction process.
Keywords: pectin; acid extraction; enzyme-assisted extraction; combined extraction processes on carrot pomace; molecular pectin structure pectin; acid extraction; enzyme-assisted extraction; combined extraction processes on carrot pomace; molecular pectin structure
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MDPI and ACS Style

De Laet, E.; Bernaerts, T.; Morren, L.; Vanmarcke, H.; Van Loey, A.M. The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction. Foods 2025, 14, 435. https://doi.org/10.3390/foods14030435

AMA Style

De Laet E, Bernaerts T, Morren L, Vanmarcke H, Van Loey AM. The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction. Foods. 2025; 14(3):435. https://doi.org/10.3390/foods14030435

Chicago/Turabian Style

De Laet, Elien, Tom Bernaerts, Lise Morren, Hanne Vanmarcke, and Ann M. Van Loey. 2025. "The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction" Foods 14, no. 3: 435. https://doi.org/10.3390/foods14030435

APA Style

De Laet, E., Bernaerts, T., Morren, L., Vanmarcke, H., & Van Loey, A. M. (2025). The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction. Foods, 14(3), 435. https://doi.org/10.3390/foods14030435

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