Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication
Vol. 129 No. 1C (2020), Original Article
Vol. 129 No. 1C (2020)

Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication

Original Article
https://doi.org/10.26459/hueuni-jns.v129i1C.5538
Published 2020-06-30
Nguyen Kim Dong
Tay Do University, 68 Lo Hau Thanh My St., Le Binh Ward, Cai Rang Dist., Can Tho, Vietnam
Le Hung Manh
Tay Do University, 68 Lo Hau Thanh My St., Le Binh Ward, Cai Rang Dist., Can Tho, Vietnam
Lam Thi Huyen Tran
Mekong University, National Route 1A, Long Ho District, Phu Quoi, Long Ho, Vinh Long
PDF (Vietnamese)

How to Cite

1.
Đông NK, Mạnh LH, Huyền Trân LT. Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication. hueuni-jns [Internet]. 2020Jun.30 [cited 2024Apr.26];129(1C):69-75. Available from: https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/5538
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

Abstract

This study aims at the determination of the optimal parameters in the pectin extraction from watermelon peels, namely, pH, time, temperature, solvent, and material/water ratio. The results show that the highest pectin content is obtained by using nitric acid at pH 1.65; the precipitate solvent is isopropanol; the material/water ratio is 2.5:50 (g/mL); the temperature is 95 °C, and the time is 90 minutes. The appropriate pectin concentration to make gel in jam is 1.5%. The pectin extraction is simple, and therefore it can be applied to the production of pectin, pineapple jam, and aloe vera jam in the laboratory and industrial scales.

https://doi.org/10.26459/hueuni-jns.v129i1C.5538
PDF (Vietnamese)

References

  1. Ridley BL, O’Neill MA, Mohnen DA. Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry. 2001;57(6):929-967.
  2. May CD. Industrial pectins, sources, production and application. Carbohydrate Polymers. 1990;12(1):79-99.
  3. Sila D, Van Buggenhout S, Duvetter T, Fraeye I, De Roeck A, Van Loey A, et al. Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships, Comprehensive Reviews in Food Science and Food Safety. 2009;8(2):86-104.
  4. Pilnik W, Reitsma JCE. Analysis of mixtures of pectins and amidated pectins. Carbohydrate Polymers. 1989;10(2):315-319.
  5. Miyamoto A, Chang KC. Extraction and physicochemical characterization of pectin from sunflower head residues. Journal of Food Science. 1992;57(6):1439-1443.
  6. Thi PVK, Cẩm TTH, Phượng ĐTB, Quỳnh HTT. Trích ly pectin từ cây sương sáo. Tạp chí Khoa học công nghệ và Thực phẩm. 2018;14(1):58-65.
  7. Lin TP, Feng TY, Chung YH, Lan CL. Quantification of Methyl Ester Content of Pectin by Pectinesterase. Bot Bull Academia Sinica. 1990;31:273-278.
  8. Xin Wang, Quanru Chen, Xin Lü. Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids. 2014;38:129-137.
  9. Charity U, Ogunka-Nnoka and Mary F. Atinlikou. Extraction and characterization of pectin from some selected non-citrus agricultural food wastes. Journal of Chemical and Pharmaceutical Research. 2016;8(5):283-290.
  10. Yapo BM, Robert C, Etienne I, Wathelet B, paquot M. Effect of Extraction Conditions on the Yield, Purity and Surface Properties of Sugar Beet Pulp Pectin Extracts. Food Chemistry. 2007;100(4):1356-1364.
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Copyright (c) 2020 Array