Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review

Picot-Allain, Marie Carene Nancy; Ramasawmy, Brinda; Emmambux, Mohammad Naushad

doi:10.1080/87559129.2020.1733008

Cited by 194 publications

(100 citation statements)

References 120 publications

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“…Cho et al (2019) reported the positive effects of using food-grade organic acids such as citric, malic, and tartaric acids on the extraction of pectin in apple peel. This is also supported by Picot-Allain et al (2020) who reported no significant difference in the pectin yield obtained by extraction using citric acid as compared to treatment with 0.1 M hydrochloric acid. The pectin yield results from this study were higher as compared to ambarella (Spondias cytherea Sonn.)…”

Section: Pectin Extractssupporting

confidence: 71%

Extraction and Characterization of Pectin from Snot Apple (Azanza garckeana) Fruits with Potential Use in Zimbabwe

Chawafambira

2021

International Journal of Fruit Science

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Azanza garckeana (snot apple) is an underutilized indigenous fruit of southern Africa. The study was aimed at determining the functional characteristics and potential use of extracted pectin from A. garckeana (snot apple) fruits from Zimbabwe. A. garckeana (snot apple) fruits were collected from a semiarid communal area of Nhema, Zimbabwe. Pectin properties were determined using standard methods. Fruit jam was formulated with 53% (w/v) U. kirkiana fruit pulp, 45% (w/v) sugar, 1.5% (w/v) A. garckeana pectin, 0.5% (w/v) citric acid. The optimum extraction conditions were 90°C for 90 minutes at pH 3. Pectin yield was 9.21 ± 0.1% to 18.1 ± 0.1% and 10.1 ± 0.1 to 20.2 ± 0.2% for dried and fresh A. garckeana fruits respectively. Physicochemical properties of the pectin were (% w/w) degree of esterification (DE) 72.1-80.3, methoxyl content 6.1-6.8, anhydrouronic acid (AUA) content 60.3-67.6, moisture content 3.1-2.2, ash content 0.9-0.7 for dried and fresh fruits. Equivalent weight range was 816.7-848.2 mg/mol. Jam had total soluble solids (68.2 ± 0.1%), total titratable acid (2.1 ± 0.2 g/L), moisture content (32.6 ± 1.3%) and pH (3.4 ± 0.1). Jam's overall acceptance score was 6. There was no significant difference in aroma, spreadability, taste, and texture of both jams at P < 0 .05. Pectin extracted from A. garckeana (snot apple) fruits has good functionality properties with potential for applications in food processing, especially in jam production.

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Section: Pectin Extractssupporting

confidence: 71%

Extraction and Characterization of Pectin from Snot Apple (Azanza garckeana) Fruits with Potential Use in Zimbabwe

Chawafambira

2021

International Journal of Fruit Science

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“…These results therefore suggest that viscosity would depend not only on the raw material type and state but also on the extraction methods. This could explain the relative low relative viscosity found in this study as higher extraction temperature lead to a greater depolymerisation of pectin into shorter chain, and consequently in lower viscosity [54]. Furthermore, lemon pectin, which exhibited low solubility, had the highest viscosity, suggesting lemon pectin present higher esterification degree than others pectins in this study as previously mentioned in solubility section.…”

Section: Functional Properties Of Dried Purified Pectin From Differensupporting

confidence: 56%

Production of Pectin as a Relevant Tool for by-Products Management Resulting from Four Tropical Edible Fruits Processing: Extraction Yield, Physicochemical and Functional Properties of Pectin Powder

Bamba

Gouin

Kouassi

et al. 2020

International Journal of Chemical and Process Engineering Resea

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“…have raised the urgency to find novel methods like microwave-assisted extraction, enzymatic extraction (polygalacturonase, hemicellulose, protease, cellulose, α-amylase, alcalase, microbial mixed enzymes, etc. ), supercritical water extraction, ultra-high pressure treatment, ultra-high electric field treatment, and ultrasound extraction (151,152). These advanced methods exhibit a large handling capacity, lower processing time, higher purity, a mild condition, and an energy-efficient and environment-friendly way of operation (150).…”

Section: Extraction and Purification Methods Of Pectinmentioning

confidence: 99%

Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing

et al. 2020

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Both pectin and pectinase are vitally imperative biomolecules in the biotechnological sector. These molecules are a feasible non-toxic contrivance of nature with extensive applicative perception. Understanding pectic substances and their structure, unique depolymerization, and biochemical properties such as a catalytic mechanism and the strong interrelationship among these molecules could immensely enhance their applicability in industries. For instance, gaining knowledge with respect to the versatile molecular heterogeneity of the compounds could be considered as the center of concern to resolve the industrial issues from multiple aspects. In the present review, an effort has been made to orchestrate the fundamental information related to structure, depolymerization characteristics, and classification of pectin as well as the types and biochemical properties of pectinase. Furthermore, various production methods related to the optimization of the product and its significant contribution to the pharmaceutical industry (either pectinase or derived pectic substances) are described in this article.

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Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review

Cited by 194 publications

References 120 publications

Extraction and Characterization of Pectin from Snot Apple (Azanza garckeana) Fruits with Potential Use in Zimbabwe

Extraction and Characterization of Pectin from Snot Apple (Azanza garckeana) Fruits with Potential Use in Zimbabwe

Production of Pectin as a Relevant Tool for by-Products Management Resulting from Four Tropical Edible Fruits Processing: Extraction Yield, Physicochemical and Functional Properties of Pectin Powder

Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing

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