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

Dona, Jayani Sandarani Maddakandage

doi:10.9734/afsj/2019/v13i230104

Cited by 7 publications

(7 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In 2019, a study was carried out by Dona [53] on the pumpkin (Cucurbita maxima) from Sri Lanka. The researcher extracted pectin from pumpkin parts (whole fruit, core and peel) according to different parameters; blanching methods, acid types, extraction time and temperature.…”

Section: Alternative Source For Pectin Productionmentioning

confidence: 99%

Value-Added Products from Pumpkin Wastes: A Review

Nor Alia Najihah Md Noh,

Karim,

Siti Radhiah Omar

2022

MJoSHT

View full text Add to dashboard Cite

Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way.

show abstract

Section: Alternative Source For Pectin Productionmentioning

confidence: 99%

Value-Added Products from Pumpkin Wastes: A Review

Nor Alia Najihah Md Noh,

Karim,

Siti Radhiah Omar

2022

MJoSHT

View full text Add to dashboard Cite

show abstract

“…This means that the ability of dragon fruit peel pectin to form gel is poorer than citrus pectin due to lower pectin content (Izalin et al, 2016). However, the value obtained was sufficient to prevent syneresis and to modify texture of foods (Dona, 2019). WHC in pectin is important to maintain the texture of high-fat foods (Mingyue, 2017), improve the sensory attributes and reduce calories of foods (Bouaziz, Rassaoui, and Besbes, 2014).…”

Section: Moisture and Ash Content Of Extracted Pectinmentioning

confidence: 99%

“…The possible explanation for this dissimilarity is due to the difference in their chemical and physical structure and polysaccharides (Chia and Chong, 2015). Pectin with higher OHC is widely used as an emulsion in beverages (Dona, 2019) and in soups, baked goods and as an extender in meat (Izalin et al, 2016).…”

Section: Moisture and Ash Content Of Extracted Pectinmentioning

confidence: 99%

“…Pectin has been used in food products such as jellies, jams, confectionery products, frozen foods, baking products and drinks as a gelling agent, thickener, emulsion and stabiliser. Pectin demand is increasing from time to time and pectin from various sources have been investigated to cater the growing needs such as banana, mango, pumpkin, blueberry, sugar beet, grapefruit, and watermelon (Khan et al, 2014;Castillo-Israel et al, 2015;Girma and Worku, 2016;Huang et al, 2017;Petkowicz et al, 2017Koh et al, 2018Dona, 2019). The structure and characteristics of pectin can vary depending on its source and recovery techniques.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison

Muhammad¹,

Nurrulhidayah²,

Hamzah³

et al. 2020

Food Res.

View full text Add to dashboard Cite

Dragon fruit is a tropical fruit belongs to Cactae family of genus Hylocereus. Popular as buah naga in Malay, dragon fruit is not only sought after for its wonderful taste, but this fruit is also nutritionally and medicinally attractive for consumers. The dragon fruit flesh is usually eaten raw or it is processed into juices and the remaining peel will be discarded. To minimize the waste created from dragon fruit consumption, an idea of transforming the peel of dragon fruit into edible pectin has been proposed. Pectin can be found in food products as a gelling agent and it is used to maintain the quality of foods. Recent market demand for pectin is increasing annually and to meet the supply-demand, researchers are working towards obtaining pectin from available non-conventional sources. In this study, pectin was extracted from dragon fruit peel by hot acid extraction at pH 3.5 and 75 mins of extraction. Distilled water was used as a solvent and the acidic environment was achieved with dilute HCl. Degree of esterification (DE) analysis was performed by FTIR. The extracted pectin was categorized as high methoxyl pectin based on DE (52%). The endothermic properties of dragon fruit pectin analyzed by DSC indicating the stability of extracted pectin compared to citrus peel pectin. Pectin extracted was characterized in terms of moisture (14.03±1.925), ash content (8.73±1.218), as well as water and oilholding capacity (4.08±0.0.81) (2.18±0.096), swelling capacity (5.94±1.271) and texture profile in terms of gumminess (33.66±6.05), cohesiveness (1.06±0.08) and hardness (31.63±3.81). All characteristics were compared with citrus peel pectin.

show abstract

“…The yield and composition of pectin depend on the plant source, harvest time, extraction technique, and conditions employed during pectin isolation and purification [ 9 , 10 , 11 , 12 ]. Extensive research during the past several decades resulted in the development of different pectin extraction methods such as conventional heating in acid [ 13 ], enzymatic extraction [ 14 ], microwave [ 14 , 15 , 16 , 17 ], ultrasound [ 10 ], combined methods [ 18 ], electromagnetic and autoclaving [ 7 , 14 , 18 , 19 , 20 , 21 , 22 ]. Extraction of pectin with the conventional method is carried out with hot acidified water with inorganic: sulfuric, nitric, hydrochloric [ 23 ], or organic acids: tartaric, citric, (temperature above 60 °C; pH range of 1.5–3; time 0.5–6 h [ 14 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties

Konrāde

Gaidukovs

Vilaplana

et al. 2023

Foods

View full text Add to dashboard Cite

Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47–17.8% DM), galacturonic acid content (47.22–83.57 g 100−1), ash content (1.42–2.88 g 100 g−1), degree of esterification (DE = 45.16–64.06%), methoxyl content (ME = 4.27–8.13%), the total content of phenolic compounds (TPC = 2.076–4.668 µg mg−1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56–37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids—benzoic (0.25–0.92 µg mg−1), gallic (0.14–0.57 µg mg−1), coumaric (0.04 µg mg−1), and caffeic (0.03 µg mg−1). The pectin extracts from by-products showed glucose and galactose (3.89–21.72 g 100 g−1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.

show abstract

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

Cited by 7 publications

References 14 publications

Value-Added Products from Pumpkin Wastes: A Review

Value-Added Products from Pumpkin Wastes: A Review

Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison

Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties

Contact Info

Product

Resources

About