Properties of Pectin Extracted from Vietnamese Mango Peels

Nguyen, Hoa D H; Nguyen, Ha V. H.; Savage, Geoffrey P.

doi:10.3390/foods8120629

Cited by 34 publications

(21 citation statements)

References 37 publications

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“…It is worth highlighting that both parameters interco each other, and greater values of Ra and sphericity denote more advanced ripe of the fruits [58]. Additionally, a higher fruit ripeness leads to a greater conte from fruit peel [59].…”

Section: Physical Characteristics Of Mango Fruit Varietiesmentioning

confidence: 97%

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Wongkaew

Kittiwachana

Phuangsaijai

et al. 2021

Plants

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Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.

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Section: Physical Characteristics Of Mango Fruit Varietiesmentioning

confidence: 97%

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Wongkaew

Kittiwachana

Phuangsaijai

et al. 2021

Plants

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“…The estimated [η] and the mean viscometric molecular weight ( MW mean ) were related through Equations (19) and (20), that is, the Mark–Houwink–Kuhn–Sakurada (MHKS) equation [ 12 ]:

where the empirical constants k and α are usually taken from the literature with a similar temperature, solvent, and polymer used. However, values for Haden mango pectin were not found; therefore, the empirical constants’ values (K = 1.40 × 10 −6 dL g −1 ; α = 1.34) were taken from a work where different mango varieties (Hoa Loc, Cat Chu, and Ghep) were used [ 37 ].…”

Section: Methodsmentioning

confidence: 99%

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Valdivia-Rivera

Herrera-Pool

Ayora‐Talavera

et al. 2021

Foods

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The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

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“…A volume of 100 g of fresh coffee pulp yielded 20 g dry weight, and this was used as the initial weight for yield calculation. Since 100 g of fresh coffee pulp has been estimated to contain 4.98 g of dried pectin [13], this value was used for calculation of pectin yield and extraction efficiency as stated in equations ( 2) and (3), respectively [14]:…”

Section: Pectin Yieldmentioning

confidence: 99%

Coffee pectin production: An alternative way for agricultural waste management in coffee farms

Chamyuang¹,

Owatworakit²,

Intatha³

et al. 2021

ScienceAsia

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Chiang Rai Province is home to the largest Arabica coffee plantation, accounting for 16% of coffee plantation in Thailand. During the green bean production from coffee cherries, 45% of the coffee pulp is treated as agricultural waste. This study aimed to increase the value of the coffee cherry pulp by using it as an alternative source of pectin. A double extraction process was used to extract pectin: in the first extraction, acid was used to extract the coffee pulp, followed by the second extraction with base. Both acid and base solutions yielded from the extractions were combined prior to the pectin precipitation step. The pectin yield from this double extraction method was 2-fold higher than that yielded from previous methods. Furthermore, to reduce toxicity during the extraction method, we use citric acid to replace hydrochloric and nitric acids. Among three heating conditions during extraction: boiling, autoclave, and microwave, the boiling method gave the highest pectin yield at 15.9%. Unlike the high methoxyl pectin (HMP) yield from citrus, the coffee pectin from the boiling and microwave-assisted methods was categorized as the low methoxyl pectin (LMP). The LMP from coffee cherry can be used as prebiotic supplement or in wound dressing film production. Importantly, producing LMP not only has the potential to reduce post-harvest agricultural waste by 3800 tons per year in Chiang Rai Province but also provides value to agricultural waste and additional income to coffee growers.

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Properties of Pectin Extracted from Vietnamese Mango Peels

Cited by 34 publications

References 37 publications

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Coffee pectin production: An alternative way for agricultural waste management in coffee farms

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