Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties

Abstract

The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. The peels of yellow passion fruit using the acidic and enzymatic extraction methods gave pectin yield of 7.16 and 7.12%, and DE of 71.02 and 85.45% in the optimized condition of extraction time of 102 min with citric acid concentration of 0.19% (w/w) at 75C and Celluclast concentration of 1.67% (w/w) at 61.11C, respectively. The enzymatic extraction method has greater capability of producing high methoxyl pectin. The morphological features of fruit peel powder and the extracted pectin examined by scanning electron microscopy suggested that the nanostructure of wet passion fruit pectin was dependable on the type of extraction process. The formed pectin gel also has pseudoplastic liquid behavior and its viscosity was greatly affected by sugar. Practical Applications Pectin has been intensively used as natural gelling agent and stabilizer to alter rheological properties in food ingredients by most food processing industries to achieve desired textural quality. Pectin could be recovery from fruit wastes. The conversion of passion fruit peel into pectin offers great scope for utilization. Citric acid and enzymatic extraction methods are effectively used for pectin extraction which may be of interest by pectin industry and consumer with these eco‐friendly processing technology with no using harmful chemicals. Furthermore, scientific work of this study such as the optimized condition, morphological features of extracted pectin and pectin gel formation contributes valuable information on pectin, which could be beneficial for pectin industry improving the process quality of pectin as well as process profitability.

In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

“…The yields of extraction of pectin from artichoke (22.1%) and sunflower byproducts (10.0%) were in line with those obtained for other well-established sources of pectin, such as citrus peel (Kurita, Fujiwara, & Yamazaki, 2008), lime peel (Dominiak et al, 2014), apple pomace (Wikiera, Mika, Starzyńska-Janiszewska, & Stodolak, 2015) or passion fruit peels (Liew, Chin, Yusof, & Sowndhararajan, 2016), suggesting their potential use as renewable pectin sources. As expected, GalA was the major monosaccharide residue in all pectic samples, ranging from 46.5 % (w/w) to 88.1% (w/w).…”

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

“…Dietary fibers also have some important functional properties in food preparation such as water-holding capacity, increasing viscosity, swelling capacity and gel formation. For example, pectin ( Figure 3) is one of the most important dietary fibers with an excellent water holding, flavor binding and gelling properties (Liew et al, 2015). Apple pomace consists of 10--15% of pectin on a dry weight basis with superior gelling properties compared to citrus pectin but with a brown hue that may limit its incorporation into light-color foods.…”

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…Recently, another commercial multicatalytic enzyme preparation, named Celluclast 1.5 L, was successfully used to collect pectin from apple pomace generated from the processing of apples, eliminating the requirement of a low pH and high extraction temperatures [76]. The enzymatic treatment based on Celluclast 1.5 L has also been adopted for pectin recovery in other byproducts [77]. In addition to the recovery of BC from vegetables and fruits, it has been observed that enzymatic pretreatment of FW exerts a positive effect also on lactic acid fermentation.…”