Optimization of Pectin Extraction From Dragon Fruit Peel

Izalin, M.Z. Nur; Muhammad, Kharidah; Bakar, Jamilah; Adzahan, Noranizan Mohd

doi:10.17660/actahortic.2013.1012.195

Cited by 5 publications

(6 citation statements)

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“…The pectin yield (PY) of RDF-PP was determined using the method described by Zahari et al [24]. In an ISO glass bottle, RDF-PP was extracted with water in a 1:50 (w/v) ratio at pH 2.0 ± 0.03 using citric acid with continuous stirring at 150 rpm in a water bath (MaXturdy 18, Daihan Scientific, Gangwon-do, Korea) at 68 ± 0.4 • C for 77 min.…”

Section: Pectin Yieldmentioning

confidence: 99%

“…Dragon fruit of the genus Hylocereus is a tropical fruit native to Central and South America. Its peel has a high content of pectin (from 9.62 to 30.2%), low lipid content (from 2.43 to 4.13%), and betacyanins (~151 mg/100 g) [23][24][25]. Unfortunately, the pre-treatment of dragon fruit in supermarkets and fruit processing plants generates a large amount of dragon fruit peel waste, which, consequently, represents an uneconomical activity and intensifies environmental problems by contributing to the development of microorganisms due to its high organic and nutritional value [18,26].…”

Section: Introductionmentioning

confidence: 99%

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Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Corimayhua-Silva,

Elías-Peñafiel,

Rojas-Ayerve

et al. 2024

Foods

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This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

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Section: Pectin Yieldmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Corimayhua-Silva,

Elías-Peñafiel,

Rojas-Ayerve

et al. 2024

Foods

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“…Pectin was extracted from dragon fruit peels by using three different protocols. The first is the conventional process at the condition of 68 °C, 77 min and 150 rpm using water as the solvent and its ratio to solid was 35 mL g −1 (Nur Izalin et al ., 2013). In the second procedure, the solvent system of choline chloride‐glucose‐water (CGW) (with their molar ratio of 5:2:5) was used with the aid of sequential MUAE at the optimal condition reported in our previous study (Tien et al ., 2021), which included the liquid/solid ratio of 35 mL g −1 , the water dilution of CGW system (water/CGW ratio) of 3.4 mL mL −1 , microwave irradiation of 14 min at 240 W followed by sonication of 46 min at 70 °C.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of dragon fruit peel pectin extracted with natural deep eutectic solvent and sequential microwave‐ultrasound‐assisted approach

Tien

Khôi

et al. 2022

Int J of Food Sci Tech

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In this research, the physicochemical characteristics (proximate and chemical compositions, monosaccharides profiles, chemical structures, antioxidant activities and rheological properties) of dragon fruit peel pectin extracted with the solvent system of choline chloride-glucose-water (5:2:5) and sequential microwave-ultrasound-assisted approach (PC-MUAE), were evaluated, and then compared with those of the commercial pectin and other products from various extraction methods. No remarkable differences in the FTIR spectra of the commercial and extracted samples were observed, leading to the fact that the derived polysaccharides were pectin. The commercial pectin possessed a bright-yellow colour, while extracted pectin was yellow to brownish. Moreover, the facade of the latter under SEM was rough with miniature heterogeneous fragments. PC-MUAE was categorised as high methoxyl pectin with the degree of esterification of 59.76% and as a pseudoplastic substance with neutral pH (6.42), average level of solubility (73.90%), high equivalent weight (680.6 g mol −1 ), high molecular weight (5.05 × 10 5 Da), high antioxidant activities (total phenolic content of 8.14 mg of gallic acid equivalent/g pectin and 2,2-Diphenyl-1picrylhydrazyl free radical scavenging capacity of 2.41 µmol Trolox equivalent/g pectin) and high viscosity at all tested domains of shear rate as compared with those of the commercial product and others from various methods. The anhydrouronic acid content of PC-MUAE was 64.28%, approximately to the minimum level (65%) proposed by FAO and EU. There were arabinose, galactose, glucose, mannose, rhamnose and xylose detected in extracted pectin. Consequently, PC-MUAE has the potential characteristics of high methoxyl pectin for the food industries.Keywords Antioxidant activities, chemical structures, dragon fruit peel pectin, monosaccharides profiles, physicochemical compositions, rheological properties.

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“…The extraction solvent used for these experiments was choline chloride–glucose–water solution with their molar ratio presented in Table 1. The conventional extraction method (CE) (68°C, 77 min, 150 rpm) (Nur Izalin et al, 2013) was used for comparison. The assisted extraction method which provided the highest pectin yield would be used for further experiments.…”

Section: Methodsmentioning

confidence: 99%

Optimization of microwave‐ultrasound‐assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)

Tien

Khôi

et al. 2021

Food Processing Preservation

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The aim of this research is to define promising green techniques and natural deep eutectic solvents (NADESs) for pectin extraction from dragon fruit (Hylocereus polyrhizus) peels with the aid of the Box‐Behnken design. Among all possible methods and solvents in this study, the highest pectin yield was recorded for microwave‐ultrasound‐assisted extraction (MUAE) using the solvent system of choline chloride–glucose–water (5:2:5). Under the optimized condition including liquid/solid ratio of 35.25 ml/g, water/NADES ratio of 3.37 ml/ml, microwave irradiation of 14.26 min at 240 W followed by sonication of 46.07 min, the pectin yield was 19.39%. The obtained product could be verified as high methoxyl pectin with the degree esterification of 50.77% and as a pseudoplastic substance with the flow behavior index of 0.14. As a result, a combination of MUAE and NADES on pectin extraction from dragon fruit peels can favor a higher yield with desirable quality. Novelty impact statement The system of choline chloride‐glucose‐water can be used as an eco‐friendly solvent for pectin extraction. The sequential employment of microwave and ultrasound could provide better efficiency than their individual techniques. The combination of screening and the Box‐Behnken design could help deal with a large number of process variables, resulting in milder operation conditions with desirable product quality.

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Optimization of Pectin Extraction From Dragon Fruit Peel

Cited by 5 publications

References 0 publications

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Characterisation of dragon fruit peel pectin extracted with natural deep eutectic solvent and sequential microwave‐ultrasound‐assisted approach

Optimization of microwave‐ultrasound‐assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)

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