Production of Pectin as a Relevant Tool for by-Products Management Resulting from Four Tropical Edible Fruits Processing: Extraction Yield, Physicochemical and Functional Properties of Pectin Powder

Bamba, Bio Sigui Bruno; Gouin, Joelle Annabelle; Kouassi, Esaïe Kouadio Appiah; Komenan, Ayemene Cedrick Ardin; Akre, Hermance; Soro, Doudjo; Soro, Yadé Réné

doi:10.18488/journal.65.2020.71.60.73

Cited by 3 publications

(2 citation statements)

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“…The pH is the most essential parameter that determines microbial propagation and this parameter plays a vital role in assuring the product's suitability for preservation (Bruno et al., 2020). The pH of the currently resulting product (pectin) was reported at 4.02 ± 0.04.…”

Section: Resultsmentioning

confidence: 99%

“…Comparably, this value was found as faintly lower than the pH of the studied extracted pectin from banana (4.60), orange (4.30), and lime (4.15) (Omoniyi et al., 2019). Since the pH values may be lower than 4.5; the control of pathogenic bacteria development is preferred throughout storage (Bruno et al., 2020). This is confirmed that where the pectin gets extracted from the banana peels mixed with papaya peels that control the growth of bacteria (with lower pH: 4.02 in the current study) during the storage rather than pectin extracted alone from the banana peel (shown higher pH: 4.60).…”

Section: Resultsmentioning

confidence: 99%

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Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

Mada

Duraisamy

Guesh

2022

Food Science & Nutrition

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A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana–papaya peel was done by microwave‐assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%