Evaluation of sources and methods of pectin extraction from fruit and Vegetable wastes: A Systematic Literature Review (SLR)

Ripoll, Carolina Sofía Salazar; Llanos, Gustavo Adolfo Hincapié

doi:10.1016/j.fbio.2022.102278

Cited by 11 publications

(3 citation statements)

References 48 publications

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“…No significant difference was observed between the DE values of the CPP and PPP samples. The DE values and GA content of the CPP and PPP were comparable to the low methoxyl pectin extracted from various kinds of fruits and vegetables, such as apple, blue burry, pitahaya and tangerine (Ripoll and Hincapié-Llanos, 2023). The W e value of the CPP was comparable to that of the PPP samples.…”

Section: Yields and Physicochemical Properties Of Pectin Powdersupporting

confidence: 50%

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

2023

ANRES

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Importance of the work:One key aspect of the circular economy involves harnessing the potential of waste to create added value. Utilizing products from wastewater collected during the palmyra palm pulp (PPP) washing process might have value and avoid causing environmental pollution. Objectives: To recover and characterize pectin from water collected from the PPP washing process and to demonstrate a practical application for the recovered low methoxyl pectin (LMP). Materials & Methods:The pectin recovery involved washing the fresh PPP with distilled water, separating the pulp, precipitating the pectin in 95% ethanol and subsequently drying and grinding. Then, the pectin powder was characterized and incorporated into the production process of toddy palm cake (TPC) to demonstrate a practical application. Results: The yield of the recovered pectin was in the range 10-15% weight per weight. Characterization of the pectin powder from PPP confirmed it to be LMP, with a degree of esterification of 32.28 ± 3.63% (mean ± SD). The pectin solution formed a gel with calcium ions, with a minimum concentration of 30 mg/g of pectin. In the absence of pectin, the introduction of calcium had detrimental effects on the TPC properties, resulting in increased hardness and reduced surface porosity. The addition of pectin significantly improved the quality of the TPC reducing the hardness of the TPC sample and increased its springiness, specific volume and surface porosity, surpassing the properties of the controlled sample. Main finding: Utilizing the LMP in the palmyra palm pulp wash water presented an opportunity to extract pectin in a sustainable and cost-effective manner. The enhancement in the TPC texture highlighted the positive impact of incorporating pectin, leading to a more enjoyable eating experience.

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Section: Yields and Physicochemical Properties Of Pectin Powdersupporting

confidence: 50%

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

2023

ANRES

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“…In recent years, novel methods, such as enzyme-, microwave-, and ultrasonic-assisted techniques, have been shown to improve pectin yield and quality [ 7 , 26 ]. Ultrasound-assisted extraction utilizes ultrasonic waves to improve solvent–solute contact, thus enhancing extraction efficiency while reducing solvent use and allowing for extraction at lower temperatures [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Du,

Olawuyi,

Said

et al. 2024

Polymers

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Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21–83.12 %mol) and rhamnose (8.11–9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure–function relationship, providing valuable insights into predicting dragon fruit peel’s potential as a food-grade ingredient in various products.

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“…In this study, the addition of pectin in a rice starch-based film as a copolymer to improve its mechanical properties was investigated. Pectin is a polysaccharide obtained from agricultural by-products [ 24 ]. Pectin enhances the ability of the biopolymer matrix to carry the bioactive compound [ 25 ], promotes a film-forming ability, and improves the mechanical properties of the resulting film.…”

Section: Introductionmentioning

confidence: 99%

Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy

et al. 2023

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Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph revealed the rough surface and porous path of the biocomposite films. Over the storage time, the moisture content, water activity, and springiness of the coconut milk caramel candy wrapped in the PP and all DPE-enriched biocomposite films were not significantly altered. However, the lipid oxidation as the thiobarbituric acid reactive substance (TBARS) and hardness of all coconut caramels were significantly (p < 0.05) increased during storage. Furthermore, the hardness of coconut candy covered in the control (0% DPE) biocomposite film was more pronounced on day nine of storage. However, the changes in quality characteristics of the coconut candy wrapped in each film type need to be better established. The investigating factors influencing the quality deterioration of coconut milk candy should be further identified to mitigate their effects and extend the shelf-life of the coconut candy.

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Evaluation of sources and methods of pectin extraction from fruit and Vegetable wastes: A Systematic Literature Review (SLR)

Cited by 11 publications

References 48 publications

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy

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