Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

Abstract

The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

“…Generally, commercial pectin is extracted from different citrus peels, such as lemon, orange, lime, grapefruit (85.5%), apple pomace (14%) and a small proportion is attributed to sugar beet pulp (0.5%) [ 3 ]. Indeed, there are a lot of unconventional sources of pectin, including mango peels [ 6 ], banana peels [ 7 ], watermelon rinds [ 8 ], black carrot pomace [ 9 ] and grape pomace [ 10 ], mainly produced by agro-industrial processing. However, it is proper to mention that yield, physicochemical parameters, structural and functional features of pectin depend on the extraction technique applied and other characteristics (solid to liquid ratio, temperature, time, pH, solvent type) [ 3 ].…”

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

“…The maximum water content of pectin from conventional extraction of orange peel was 15.03%. This value was obtained in extraction conditions of 80 °C for 120 min with 1 N hydrochloric acid as a solvent [ 27 ]. The water content obtained in the extraction of pectin from cocoa pod husks using 0.1 N hydrochloric acid solvent with conventional heating ranged from 10.56% to 11.96% at a temperature of 65–95 °C, pH of 1.5–3, and time of 40–80 min [ 28 ].…”

Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application

“…This pectin, which represents 14% of commercial pectin, is characterized by HMP with a DM of 50%, pointing out its suitability as a potential gelling agent; in addition, it also fits the quality standard of commercially available food-grade pectin (GA 65 g/100 g) recommended by the Joint Expert Committee on Food Additives (JECFA) [22,49]. In recent years, tropical-fruit-derived waste such as mango [13,25,50], jackfruit [27,51], banana [14,26], papaya [52], custard apple [53], and passion fruit peels [54] have been proposed as interesting sources of pectin. As already described for citrus byproduct pectin (Section 2.1.1), the use of innovative and sustainable hybrid extraction techniques was encouraged.…”

“…Summing up, depending on the physiochemical characteristics, the variety, and the extraction technique used, the functionality of tropical fruit peel pectin changes [10,51,52]. The common high methoxyl groups' content of this pectin generally limits its use as a food additive, but a packaging or pharmaceutical-drug carrier application is also possible thanks to a change in its structure through a de-esterification with alkaline treatment.…”