Characterization of Jackfruit (Artocarpus Heterophyllus) Waste Pectin as Influenced by Various Extraction Conditions

Begum, Rokeya; Aziz, Mohammad Gulzarul; Uddin, Md. Romij; Yusof, Yus Aniza

doi:10.1016/j.aaspro.2014.11.035

Cited by 68 publications

(45 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pectin was found in cell walls of plants as an integral structural component of cells which helps to give them rigidity. Hence the hard parts of fruits contain more pectin than the soft parts and it confirmed by the results obtained from the study as peel reported the highest yield compared to internal parts [17].…”

Section: Yield Of Pectinsupporting

confidence: 73%

Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

Dona

2019

AFSJ

View full text Add to dashboard Cite

Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize the yield of pectin and they were characterized by assessing physiochemical and functional properties. The feasibility of utilizing extracted pectin in food applications was evaluated. The yield of pectin ranged from 7.30 ± 0.07- 11.04 ±0.01% on a dry weight basis. The results suggested that the highest pectin content is in the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80±5℃, 1.25 pH for 1 hour. Water holding capacity, oil holding capacity and emulsifying activity index of pumpkin pectin were 2.5 g/g of pectin (SD 0.46), 1.76 g/g of pectin (SD 0.10) and 0.29 (SD 0.01) respectively. In addition, the degree of esterification, equivalent weight, methoxy content and galacturonic acid content of extracted pectin were 67.64% (SD 0.89%), 978.35 (SD 69.88), 6.55% (SD 0.37%) and 66.46% (SD 1.19%) respectively. Sensory analysis revealed that there is no significant difference in spreadability, surface texture and chewiness of two types of jam prepared using pumpkin and commercial pectin. In conclusion, pumpkin pectin can be categorized as high methoxy pectin.

show abstract

Section: Yield Of Pectinsupporting

confidence: 73%

Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

Dona

2019

AFSJ

View full text Add to dashboard Cite

show abstract

“…To sum up, pectin has good development prospects. The waste peel of jackfruit is rich in carbohydrates, and has the potential to become an important source of commercial pectin.…”

Section: Introductionmentioning

confidence: 99%

Eco‐friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water

Fan

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS:The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 ∘ C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g −1 . Under these conditions, the pectin yield was 149.6 g kg −1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G ′ and G ′′ moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION: This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction.

show abstract

“…The flakes can be processed into products like juice, jam, dried chips, fruit leathers and wines, while the inedible portion could be utilized as a source of pectin. Pectin is important ingredient in the food and pharmaceutical industries where it can be used as a gelling agent, stabilizer, thickener or emulsifier (Beguma, Azizb, Uddinb, & Yusof, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Balamaze¹,

Muyonga²,

Byaruhanga³

2019

JFR

View full text Add to dashboard Cite

This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties. Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical characteristics were determined. The average weight, length, circumference and maturation period for jackfruit varieties studied were 12 kg, 47 cm, 76 cm and 104 days, respectively. The mean proportions of flakes, rind, abortive perigones, consolidated perigones, seeds and core were 24.7, 20.0, 14.5 14.3, 13.1 and 11.3%, respectively. Ascorbic acid (AA), carotenoids, total soluble solids (TSS), TSS: acid ratio, color and texture varied significantly among jackfruit sections. Color did not vary among sections of yellow and white flaked varieties. Flake texture (hardness) was 12.1, 10.5 and 6.6 N/mm for the white, yellow and orange flaked varieties, respectively. Flake textural resilience was in the order: white > yellow > orange flakes. Principle component analysis showed white flakes correlated positively with flake resilience, hardness and color lightness. Orange flakes were associated with high carotenoids and TSS content. Yellow flakes exhibited intermediate properties between those of white and orange flakes. Jackfruit flake color and section can be used as flake quality predictor.

show abstract

Characterization of Jackfruit (Artocarpus Heterophyllus) Waste Pectin as Influenced by Various Extraction Conditions

Cited by 68 publications

References 25 publications

Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

Eco‐friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water

Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Contact Info

Product

Resources

About