Food Science and Technology Department


Date of this Version



Miceli-Garcia, L. (2014). Pectin from Apple Pomace: Extraction, Characterization, and Utilization in Encapsulating α-Tocopherol Acetate. MS Thesis, University of Nebraska-Lincoln


A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science, Major: Food Science and Technology, Under the Supervision of Professor Wajira S. Ratnayake. Lincoln, Nebraska: May, 2014

Copyright (c) 2014 Lucia G. Miceli-Garcia


Pomace is the main byproduct from apple juice and cider industry. Valuable compounds, such as pectin, can be obtained from apple pomace. Despite the wide utilization of pectin in the food industry, the available knowledge on the complicated extraction process and chemistry of pectin is limited. Pectin is a versatile food ingredient that can be utilized in the development of functional food ingredients. This research covers two main areas of importance on the production and utilization of pectin. The first study was aimed at optimizing process conditions for the acid extraction of pectin from apple pomace. Three extraction factors (hot acid extraction time, temperature, and pH) were investigated and optimized, based on pectin yield and purity, using response surface methodology. A linear model was developed to predict the pectin yield based on extraction conditions. The second study investigated the use of apple pectin as wall material component for the encapsulation of α-tocopherol acetate. α-tocopherol acetate microparticles were produced by spray drying, using selected levels of apple pectin and octenyl succinic anhydride (OSA) starch. The incorporation of small amounts of apple pectin in the wall material can increase the encapsulation efficiency of α-tocopherol acetate and reduce the particle size and distribution, without affecting the surface morphology of the particles.

Advisor: Wajira S. Ratnayake