The Development of a Pectin-Based Food Ink from Locally Sourced Durian Rind Waste for Possible Use as a 3D Printable Food Material

Abstract

Durian (Durio zibethinus) is a popular seasonal fruit in Southeast Asia. Pectin can be extracted from the rind. Pectin is an excellent source of fibre and is available in two forms: high and low methoxyl pectin. Both of these types of substances can be employed as gelling agents. As such, the purpose of this research is to partially characterise durian pectin in order to facilitate the development of a pectin-based edible ink formulation. Four formulations of pectin-based food ink were developed and evaluated using a rheometer to determine the viscoelastic properties, a Fourier transform infrared (FTIR) to determine the chemical functional groups available, and thermogravimetric analysis to determine the thermal stability using durian rind waste pectin and commercial pectin. The results indicated that durian pectin contains a low amount of methoxyl (LM) at 2.48 ± 0.31%, which is appropriate for the development of food ink, whereas commercial pectin has a high methoxyl (HM) content of 28.72 ± 0.47%. With viscosities of 31759.20 Pa/s and 7482.62 Pa/s, formulations 3 and 4 of LM pectin exhibited the highest viscoelastic properties. The third and fourth formulations of HM pectin, as well as the third and fourth formulations of LM pectin, contain components that include the alcohol, carbonyl compound, and carbonyl group are found in both pectin granules. The LM pectin formulation 2 offers the highest thermal stability (32.00% residual weight) and the lowest weight loss percentage (57.15%). Due to its capacity to form gel, the LM result demonstrated potential for use in the formulation of edible ink. Additionally, it can be used as a polymeric crosslinker in conjunction with other materials.

Tropical Fruit Waste Management: Developing Pectin-based Biopolymer from Durian Rind (Durio zibethinus)

“…Pectin extraction from dried durian rind powder was done by a modified method [27]. About 100 g of dried durian rind powder was gradually mixed with 900 mL HCL (1 M) until the pH was 2.5.…”

Development of Photosensitive Hydrogel-based 3-dimensional Bioprinting Using Locally Extracted Pectin From Durian Rind Waste and Cellulose for Pharmaceutical Application

“…Prior to this, Mashhor et al (14) described the extraction of pectin. Initially, 40 g of durian rind powder in a 1:9 (w/v) ratio of a mild acid aqueous solution.…”

“…The dynamic viscoelastic characteristics of bioinks were examined prior to printing using a MCR501 rheometer with Direct Strain option (Mecomb Malaysia Sdn Bhd) and a cone-plate device with a 40 mm diameter and 1° cone angle, as previously described by Mashhor et al (14). The temperature was constantly kept constant at 25 °C.…”

“…However, only one-third of the durian fruit is edible, as the seeds and rinds are discarded (13). Previously, we were able to extract the methoxyl content of durian peel pectin using the titration method, in Masshor et al (14). The extracted pectin from durian rind has a methoxyl content of 3.22 ± 0.07 %, which classifies it as low methoxyl pectin.…”