Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly
Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit production and the peel removed from mango fruits are discarded as waste. However, there was limited...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000246 |
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| author | Bekuma Gemechu Ebisa Olika Keyata Tamirat Endale Geleta Habtamu Fekadu Gemede Adugna Bayata |
| author_facet | Bekuma Gemechu Ebisa Olika Keyata Tamirat Endale Geleta Habtamu Fekadu Gemede Adugna Bayata |
| author_sort | Bekuma Gemechu |
| collection | DOAJ |
| description | Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit production and the peel removed from mango fruits are discarded as waste. However, there was limited scientific data on the development of pectin from mango peel and its utilization in jam and jelly making. Therefore, the study aimed to develop pectin from mango peel and utilization optimized pectin in jam & Jelly developments. For expermental work, the mango kent variety was collected from the Bako Agricultural Research Center. Seventeen experimental runs were generated after the minimum and maximum temperatures (60–100 °C), time (60–120 min) and pH (2–3) were adjusted by Design Expert® software version 13.0.5.0 using the Response Surface Methodology. All physicochemical and sensory properties were determined using standard procedures and analytical graded chemicals. The results showed that the highest (64.63 %) extraction yield of mango peel pectin was recorded at 100 °C, 60 min and pH.2. Optimum process variables for pectin yield (65.20 %) extracted from dried mango peel were recorded at temperature 94.64 °C, time 118.67 min, and pH 2.01,The optimized mango pectin yield has 497.5 equivalent weight, 6.15 methoxy, 70.3 anhydrouronic acid, and 49.69° of esterification content. Mango jam and jelly were developed using optimized pectin yield of 3.64 and 3.42, 4.30 and 4.46 for pH and titrable acidity, respectively. The results of the sensory panelists showed that mango jam and jelly developed with pectin significantly (p < 0.05) liked the aroma and general acceptability compared to the control sample. The findings highlighted that the pectin optimized from dried mango peel has a good potential to develop jams and jellies with better physicochemical properties and sensory acceptability. |
| first_indexed | 2024-04-24T17:27:06Z |
| format | Article |
| id | doaj.art-8579abed0f3e40a9b9fd41e5c501dc43 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-24T17:27:06Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-8579abed0f3e40a9b9fd41e5c501dc432024-03-28T06:39:26ZengElsevierApplied Food Research2772-50222024-06-0141100411Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jellyBekuma Gemechu0Ebisa Olika Keyata1Tamirat Endale Geleta2Habtamu Fekadu Gemede3Adugna Bayata4Department of Food Science and Post-Harvest Technology, Wollega University, Gimbi, EthiopiaDepartment of Food and Nutritional Sciences, Wollega University, P.O. Box 38. Shambu, Ethiopia; Corresponding author.Department of Food Technology and Process Engineering, Wollega University, P.O. Box 395, Nekemte, EthiopiaDepartment of Food Technology and Process Engineering, Wollega University, P.O. Box 395, Nekemte, EthiopiaEthiopia Institute of Agriculture, Jimma Agricultural Research Center, Jimma, EthiopiaPectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit production and the peel removed from mango fruits are discarded as waste. However, there was limited scientific data on the development of pectin from mango peel and its utilization in jam and jelly making. Therefore, the study aimed to develop pectin from mango peel and utilization optimized pectin in jam & Jelly developments. For expermental work, the mango kent variety was collected from the Bako Agricultural Research Center. Seventeen experimental runs were generated after the minimum and maximum temperatures (60–100 °C), time (60–120 min) and pH (2–3) were adjusted by Design Expert® software version 13.0.5.0 using the Response Surface Methodology. All physicochemical and sensory properties were determined using standard procedures and analytical graded chemicals. The results showed that the highest (64.63 %) extraction yield of mango peel pectin was recorded at 100 °C, 60 min and pH.2. Optimum process variables for pectin yield (65.20 %) extracted from dried mango peel were recorded at temperature 94.64 °C, time 118.67 min, and pH 2.01,The optimized mango pectin yield has 497.5 equivalent weight, 6.15 methoxy, 70.3 anhydrouronic acid, and 49.69° of esterification content. Mango jam and jelly were developed using optimized pectin yield of 3.64 and 3.42, 4.30 and 4.46 for pH and titrable acidity, respectively. The results of the sensory panelists showed that mango jam and jelly developed with pectin significantly (p < 0.05) liked the aroma and general acceptability compared to the control sample. The findings highlighted that the pectin optimized from dried mango peel has a good potential to develop jams and jellies with better physicochemical properties and sensory acceptability.http://www.sciencedirect.com/science/article/pii/S2772502224000246MangoPectinPeelsPhysical propertiesSensory acceptability |
| spellingShingle | Bekuma Gemechu Ebisa Olika Keyata Tamirat Endale Geleta Habtamu Fekadu Gemede Adugna Bayata Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly Applied Food Research Mango Pectin Peels Physical properties Sensory acceptability |
| title | Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly |
| title_full | Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly |
| title_fullStr | Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly |
| title_full_unstemmed | Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly |
| title_short | Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly |
| title_sort | optimization of mango peel pectin extraction mangifera indica l for the production of jam and jelly |
| topic | Mango Pectin Peels Physical properties Sensory acceptability |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000246 |
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