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Date Published: 02/10/2024
Abstract Views: 255
Views Online First: 50
DOI: https://doi.org/10.56283/1859-0381/784
Issue
Vol. 20 No. 5 (2024)
Section
ORIGINAL RESEARCH
How to Cite
1.
Huỳnh Đạt, DIEP TT, TRAN HP, NGUYEN TV, DINH NYV, TRAN LT, TRAN PNU. EVALUATION THE IMPACT OF EXTRACTION METHODS ON YIELD AND PROPERTIES OF PECTIN FROM PURPLE PASSION FRUIT PEEL (Passiflora edulis Sims.). Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(5):44-55. doi:10.56283/1859-0381/784

EVALUATION THE IMPACT OF EXTRACTION METHODS ON YIELD AND PROPERTIES OF PECTIN FROM PURPLE PASSION FRUIT PEEL (Passiflora edulis Sims.)

Huỳnh Thành Đạt, Thuy Trang DIEP, Hoang Phuc TRAN, Thuy Vi NGUYEN, Đinh Ngọc Yến Vy, Le Thu TRAN, Phuoc Nhat Uyen TRAN

Main Article Content

Abstract

Aims: To investigate the influence of extraction conditions on the pectin recovery efficiency and properties of pectin from purple passion fruit peel (Passiflora edulis Sims.) by citric acid extraction (AE) and citric acid extraction with ultrasonic assistance (UA).


Methods: AE was performed in a thermostatic bath while the UA used an ultrasonic bath. Pectin was dried to calculate the recovery yields. Methoxyl content MeO%, degree of esterification density DE%, and anhydrous uronic acid content AUA% were determined by titration with NaOH. The functional groups and structural regions of pectin were determined by FTIR. The morphology of pectin was evaluated by scanning electron microscopy (SEM).  


Results: AE achieved the highest pectin recovery efficiency of 23.83% with the ratio of raw material and solvent 1:20 g/mL, citric acid concentration 5%, extraction at 90oC for 120 minutes, and the resulting pectin had an AUA content of 86.77%. UA gave the highest pectin yield of 12.02% with an ultrasonic time of 5 minutes, extraction temperature of 60oC, and AUA content of 90.35%. The pectin obtained by both methods was high methoxyl pectin with similar morphology and structure to commercial pectin.


Conclusion: The AE method gave a higher pectin recovery efficiency but lower purity than the UA one. The resulting pectin has the potential to replace commercial pectin.

Article Details

Keywords

Pectin, passion fruit peel, extract, acid citric, ultrasonic

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