Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent

Karim R., . and Butt M. S., . and Sultan M. T., . and Khan A. A., . and Randhawa M. A., . and Ahmed W., . Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent. pp. 2195-2199. ISSN 22317546

Globally agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view current research was conducted for extraction characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight ash content and methoxyl content. With the addition of extracted pectin jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55) was done from grapefruit peel at temperature-120C with pH-1.5 while minimum extraction (0.41) was obtained at temperature-120C with pH-2. Moreover adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/20%20IFRJ%...

Abstract

Globally agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view current research was conducted for extraction characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight ash content and methoxyl content. With the addition of extracted pectin jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55) was done from grapefruit peel at temperature-120C with pH-1.5 while minimum extraction (0.41) was obtained at temperature-120C with pH-2. Moreover adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition.

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Item Type:	Article
AGROVOC Term:	Pectins
AGROVOC Term:	Grapefruits
AGROVOC Term:	Peel
AGROVOC Term:	Extraction in chemical analysis
AGROVOC Term:	Acids
AGROVOC Term:	Gelling agents
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Agro-industry
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21923

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