Open AccessMicrowave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application
Author(s) -
Mohammad Showkat Mahmud,
M. Belal,
Supervisor Essa Esmail Mohammed Ahmed,
Mohammed Mainul Hoque,
Wahidu Zzaman
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).592
Subject(s) - pectin , chemistry , jams , citric acid , extraction (chemistry) , sugar , food science , fourier transform infrared spectroscopy , yield (engineering) , chromatography , materials science , chemical engineering , engineering , metallurgy
Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizingagent in the food, pharmaceutical, and cosmetic industry. In the present study, an efforthas been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrusreticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE)technique using organic citric acid. Pectin extracted with MAE was characterized in termsof yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronicacid content, and degree of esterification. The extraction conditions had significant effectson physicochemical properties. The results showed that the highest amount of pectin(24.19±0.26%) was obtained from Citrus maxima. Based on DE value all pectins werecategorized as low methoxy pectin (LMF). Extracted pectins were highly pure based onAUA content. Structural characterization of extracted pectin from three fruit peels byFourier Transform Infrared (FT-IR) spectroscopy revealed that pectin has functionalgroups within the 1740–800 cm-1spectral region. However, pectin extracted in this studycan be used in the manufacturing of low sugar foods such as diet jams and jellies.