Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy
Citrus fruit peels are used as the primary source for pectin production, effectively transforming fruit waste into a valuable resource and making a significant contribution to fostering a circular economy. This study aimed to extract pectin from locally available citrus fruits such as Elephant Apple...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003659 |
| _version_ | 1797382800436887552 |
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| author | Md Sharifur Rahman Shuchita Syema Khan Md Wadud Ahmed Md Entaduzzaman Jony Pabitra Chandra Das Md Burhan Uddin |
| author_facet | Md Sharifur Rahman Shuchita Syema Khan Md Wadud Ahmed Md Entaduzzaman Jony Pabitra Chandra Das Md Burhan Uddin |
| author_sort | Md Sharifur Rahman |
| collection | DOAJ |
| description | Citrus fruit peels are used as the primary source for pectin production, effectively transforming fruit waste into a valuable resource and making a significant contribution to fostering a circular economy. This study aimed to extract pectin from locally available citrus fruits such as Elephant Apple, inner peel (IP), and outer peel (OP) of Pomelo. Pectin was extracted using acid hydrolysis and sodium-hexa-meta-phosphate extraction, and its physiochemical properties, including moisture, ash, methoxyl content, equivalent weight, anhydrouronic acid (AUA), and degree of esterification, were analyzed. The sodium-hexa-meta-phosphate method yielded higher average pectin percentages (6.73±3.4%) than the acid hydrolysis technique (3.65±1.36%), with Pomelo IP showing the highest yield (10.84±0.19%), followed by Elephant Apple (6.37±0.10%) and Pomelo OP (2.97±0.11%). The pectin powder from Pomelo IP using the sodium-hexa-meta-phosphate method exhibited low moisture (7.36±0.07%) and ash (3.07±0.06%), high esterification (75.56±0.09%), and satisfactory methoxyl (7.48±0.02%), AUA (56.18±0.05%), and equivalent weight (920.67±3.51mg/mol). The extracted Pomelo peel pectin exhibited favorable physicochemical properties, indicating strong potential for stable storage and efficient gel formation, making Pomelo IP a promising source for pectin extraction. |
| first_indexed | 2024-03-08T21:10:39Z |
| format | Article |
| id | doaj.art-b00f08996d15451793907e1b24bc9cad |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:10:39Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-b00f08996d15451793907e1b24bc9cad2023-12-22T05:35:23ZengElsevierFood Chemistry Advances2772-753X2023-12-013100544Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economyMd Sharifur Rahman0Shuchita Syema Khan1Md Wadud Ahmed2Md Entaduzzaman Jony3Pabitra Chandra Das4Md Burhan Uddin5Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA; Corresponding authors.Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, BangladeshDepartment of Agricultural and Biological Engineering, University of Illinois, Urbana-Champaign, Illinois, USA; Corresponding authors.Department of Food and Agro-process Engineering, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj, BangladeshDepartment of Chemical and Biological Engineering, University of Saskatchewan, SK, CanadaDepartment of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, BangladeshCitrus fruit peels are used as the primary source for pectin production, effectively transforming fruit waste into a valuable resource and making a significant contribution to fostering a circular economy. This study aimed to extract pectin from locally available citrus fruits such as Elephant Apple, inner peel (IP), and outer peel (OP) of Pomelo. Pectin was extracted using acid hydrolysis and sodium-hexa-meta-phosphate extraction, and its physiochemical properties, including moisture, ash, methoxyl content, equivalent weight, anhydrouronic acid (AUA), and degree of esterification, were analyzed. The sodium-hexa-meta-phosphate method yielded higher average pectin percentages (6.73±3.4%) than the acid hydrolysis technique (3.65±1.36%), with Pomelo IP showing the highest yield (10.84±0.19%), followed by Elephant Apple (6.37±0.10%) and Pomelo OP (2.97±0.11%). The pectin powder from Pomelo IP using the sodium-hexa-meta-phosphate method exhibited low moisture (7.36±0.07%) and ash (3.07±0.06%), high esterification (75.56±0.09%), and satisfactory methoxyl (7.48±0.02%), AUA (56.18±0.05%), and equivalent weight (920.67±3.51mg/mol). The extracted Pomelo peel pectin exhibited favorable physicochemical properties, indicating strong potential for stable storage and efficient gel formation, making Pomelo IP a promising source for pectin extraction.http://www.sciencedirect.com/science/article/pii/S2772753X23003659Pectin extractionsodium-hexa-meta-phosphateacid hydrolysisElephant ApplePomelo |
| spellingShingle | Md Sharifur Rahman Shuchita Syema Khan Md Wadud Ahmed Md Entaduzzaman Jony Pabitra Chandra Das Md Burhan Uddin Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy Food Chemistry Advances Pectin extraction sodium-hexa-meta-phosphate acid hydrolysis Elephant Apple Pomelo |
| title | Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy |
| title_full | Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy |
| title_fullStr | Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy |
| title_full_unstemmed | Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy |
| title_short | Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy |
| title_sort | extraction of pectin from elephant apple and pomelo fruit peels valorization of fruit waste towards circular economy |
| topic | Pectin extraction sodium-hexa-meta-phosphate acid hydrolysis Elephant Apple Pomelo |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003659 |
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