Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin
Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2022
|
| Online Access: | http://journalarticle.ukm.my/21019/1/SBL%2013.pdf |
| _version_ | 1796933355451711488 |
|---|---|
| author | Rahmawati, Inas Suci Kusumaningrum, Harsi Dewantari Yuliana, Nancy Dewi |
| author_facet | Rahmawati, Inas Suci Kusumaningrum, Harsi Dewantari Yuliana, Nancy Dewi |
| author_sort | Rahmawati, Inas Suci |
| collection | UKM |
| description | Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min) on pectin from Indonesian durian rind as an alternative method to modify pectin. Sterilized pectin was compared in terms of DE, Fourier transform infrared (FTIR) analysis, gel-forming ability, and antibacterial activity to non-sterilized pectin and standard citrus-peel pectin. Durian-rind pectin was identified as a low-methoxyl pectin with DE of 26.50% and weak antibacterial activity. After sterilization, the DE and pH decreased. It lost the ability to form a gel which indicated pectin was degraded to lower molecules. Loss of bands at 1760-1745 cm-1 indicated that pectin underwent ester hydrolysis and generated free carboxyl groups. On the other hand, the sterilized durian-rind pectin showed strong antibacterial activity towards Staphylococcus aureus and Escherichia coli, with a reduction of 5 log cycles and 3 log cycles, respectively (with the initial bacterial level of 5 log cfu/mL). These results indicated that depolymerization and deesterification of pectin by heat sterilization was able to improve the antibacterial activity of durian-rind pectin. |
| first_indexed | 2024-03-06T04:45:58Z |
| format | Article |
| id | ukm.eprints-21019 |
| institution | Universiti Kebangsaan Malaysia |
| language | English |
| last_indexed | 2024-03-06T04:45:58Z |
| publishDate | 2022 |
| publisher | Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | ukm.eprints-210192023-02-01T07:03:46Z http://journalarticle.ukm.my/21019/ Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin Rahmawati, Inas Suci Kusumaningrum, Harsi Dewantari Yuliana, Nancy Dewi Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min) on pectin from Indonesian durian rind as an alternative method to modify pectin. Sterilized pectin was compared in terms of DE, Fourier transform infrared (FTIR) analysis, gel-forming ability, and antibacterial activity to non-sterilized pectin and standard citrus-peel pectin. Durian-rind pectin was identified as a low-methoxyl pectin with DE of 26.50% and weak antibacterial activity. After sterilization, the DE and pH decreased. It lost the ability to form a gel which indicated pectin was degraded to lower molecules. Loss of bands at 1760-1745 cm-1 indicated that pectin underwent ester hydrolysis and generated free carboxyl groups. On the other hand, the sterilized durian-rind pectin showed strong antibacterial activity towards Staphylococcus aureus and Escherichia coli, with a reduction of 5 log cycles and 3 log cycles, respectively (with the initial bacterial level of 5 log cfu/mL). These results indicated that depolymerization and deesterification of pectin by heat sterilization was able to improve the antibacterial activity of durian-rind pectin. Universiti Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/21019/1/SBL%2013.pdf Rahmawati, Inas Suci and Kusumaningrum, Harsi Dewantari and Yuliana, Nancy Dewi (2022) Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin. Sains Malaysiana, 51 (11). pp. 3677-3688. ISSN 0126-6039 http://www.ukm.my/jsm/index.html |
| spellingShingle | Rahmawati, Inas Suci Kusumaningrum, Harsi Dewantari Yuliana, Nancy Dewi Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title | Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title_full | Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title_fullStr | Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title_full_unstemmed | Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title_short | Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin |
| title_sort | effect of sterilization on the degree of esterification ftir analysis and antibacterial activity of durian rind pectin |
| url | http://journalarticle.ukm.my/21019/1/SBL%2013.pdf |
| work_keys_str_mv | AT rahmawatiinassuci effectofsterilizationonthedegreeofesterificationftiranalysisandantibacterialactivityofdurianrindpectin AT kusumaningrumharsidewantari effectofsterilizationonthedegreeofesterificationftiranalysisandantibacterialactivityofdurianrindpectin AT yuliananancydewi effectofsterilizationonthedegreeofesterificationftiranalysisandantibacterialactivityofdurianrindpectin |