Isolation and structural characterisation of papaya peel pectin

Koubala, Benoît Bargui; Christiaens, Stefanie; Kansci, Germain; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2013.11.009

Cited by 106 publications

(35 citation statements)

References 34 publications

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“…Also, the amount of pectin yield is increased at the beginning of fruit peel become tenderer [17]. There are scarce researches on pectin extraction from papaya peel, but a study from [18] said that pectin and protease could be recovered from papaya peel with an adequate yield of pectin.…”

Section: A Pectin Extraction Yieldmentioning

confidence: 99%

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Fmna¹,

Zailan²

2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Pectin was extracted from selected local fruits by-product, which was a banana, mango, and papaya peel by using the citric acid solution as a solvent. The primary objectives of this study were to extract pectin from selected local fruits by-product as well as, to determine and compare the physicochemical properties of extracted pectin to that of commercial pectin. Pectin extracted from mango peel gave the highest yield significantly (15.4%) as compared to banana peel pectin (14.47%) and papaya peel pectin (12.77%). The physicochemical properties of pectin obtained were compared with commercial pectin. These include color, degree of esterification (DE), ash, moisture, solubility, and viscosity. The color measurement of pectin showed it has a significant difference between other types of pectin. The color parameter L (lightness) showed commercial pectin had the highest value of 89.17 significantly, yet significantly the lowest of a* (redness) value of 1.72. Hence, thecolor parameter b* (yellowness) showed that the papaya peel pectin was significantly the highest (17.65) as compared to other types of pectin. All pectins in this study were of high methoxyl pectin as the DE was found to be more than 50%. No significant difference was noted for DE between commercial pectin and both banana and mango peel pectin. As for the ash content, banana peel pectin has significantly the highest ash content of about 4.60% compared to other types of pectin. Moisture content also showed a significant difference between all kinds of pectin. Solubility analysis also indicated significant difference between all types of pectin in this study with commercial pectin to possess the highest solubility (98.37%) as compared to other types of pectin. No significant difference was noted for viscosity between commercial pectin and mango peel pectin. Based on this study, it can be concluded that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the physicochemical analysis carried out showed no significant difference to that of commercial pectin.

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Section: A Pectin Extraction Yieldmentioning

confidence: 99%

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Fmna¹,

Zailan²

2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…To better understand the polymeric structure of the common bean pectic polysaccharides, sugar ratios were calculated (Houben, Jolie, Fraeye, Van Loey, & Hendrickx, 2011;Koubala, Christiaens, Kansci, Van Loey, & Hendrickx, 2014). Ratio 1 of GalA to the total amount of pectin neutral sugars fucose, rhamnose, arabinose, galactose and xylose is a measure for the linearity of pectin, while Ratio 2 of rhamnose to GalA indicates the contribution of rhamnogalacturonan (RG) to the entire pectin population.…”

Section: Sugar Ratiosmentioning

confidence: 99%

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

Njoroge¹,

Kinyanjui

Christiaens³

et al. 2015

Food Research International

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The importance of common beans (Phaseolus vulgaris) in addressing food insecurity cannot be underestimated. However, their utilization is hampered by development of the hard-to-cook (HTC) defect, i.e., the inability of cotyledons to soften sufficiently within a reasonable time during cooking, the presence of flatulence causing oligosaccharides, the antinutrients and the low digestibility of macronutrients. The objective of this study was to determine the effect of storage conditions (time, temperature and relative humidity) on pectic polysaccharides of selected common bean varieties during the evolution of the hard cook problem. First, alcohol insoluble residue (AIR) was extracted from the bean flour. The AIR was fractionated into water, chelator and Na 2 CO 3 -soluble pectin fractions and a hemicellulose fraction. The galacturonic acid content, neutral sugars, degree of methylesterfication (DM), degree of acetylation (DAc) and molar mass distribution for pectin fractions were determined. In addition, filterable residual protein in various fractions was estimated. Results on the acidic and neutral sugars revealed that common beans contained highly branched, arabinose-rich pectic polysaccharides. Storage of common beans for more than 4 months at high relative humidity (83%) and high temperature (45°C) resulting in HTC development showed a decrease in pectin extractability in water paralleled by an increase in the alkaline-soluble fraction. Other pectin characteristics such as DM and DAc showed minor variations upon storage of beans. The hydrolysis of both starch and proteins before AIR extraction decreased with increasing storage time, temperature and relative humidity. The increase in residual starch and protein might be linked to the protein-starch hypothesis where predominance of protein denaturation leads to restricted starch gelatinization. The results reveal that the contribution of pectic polysaccharides to development of HTC defect during the storage of Canadian wonder and Red haricot common beans at elevated temperature and relative humidity is due to reduced pectin solubility. However, the influence of starch and proteins seems evident.

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“…A large amount of by-products, especially seeds and peels representing about 20 to 25% of the total fruit weight, are obtained during processing. These residues are currently discarded as organic wastes into the environment, resulting in large amounts of residues which are usually burned with production of atmospheric carbon dioxide [76]. Recently, some authors reported that the application of pulsed electric fi eld (PEF) assisted extraction and supplementary aqueous extraction (SAE) at 50 °C, pH 7 during 3 hours, enhanced yield (about 200%) and antioxidant capacities (about 20%) of the compounds extracted from papaya seeds.…”

Section: Agro Seeds As Protein Sourcesmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Isolation and structural characterisation of papaya peel pectin

Cited by 106 publications

References 34 publications

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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