The effect of heat processing on the functional properties of pectin contained in olive mill wastewater

Research output: Contribution to journalArticle


The purpose of this study was to evaluate the effect of prolonged heat processing (180 min at 50-80 degrees C) on the functional and theological properties of pectin, derived from olive mill wastewater (OMW). It was shown that a low temperature blanching of OMW at 60 degrees C, activates endogenous pectin methyl esterase and promotes demethylation, despite the high concentration of phenols. Activation of the enzyme resulted in enhanced solubilization and subsequent partial degradation of pectin. The induced degradation impaired pectin grade and resulted in loss of gelling functionality. An alternative heating process at 80 degrees C resulted in negligible enzyme induced degradation of the pectin and improved gelling properties of the recovered material, despite the lower solubilization of the pectin. The obtained results contribute to a better understanding of the temperature effect on pectin functional properties and can be utilized in order to optimize pectin recovery from OMW. (C) 2010 Elsevier Ltd. All rights reserved.


Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering


  • Gelling properties, solubilization, Pectin, Pectin methyl esterase, Olive mill wastewater, Heat processing
Original languageEnglish
Pages (from-to)1001-1008
JournalLWT - Food Science and Technology
Issue number7
Publication statusPublished - 2010
Publication categoryResearch