UTILIZATION IN ENCAPSULATING α-TOCOPHEROL ACETATE

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 surfac