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214219

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

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Last updated: 26 Dec 2024

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Abstract

The present study was performed on the peels of orange and lemon as raw materials to extract and isolate pectin. Pectin extraction factors i,e acid type, concentration and temperature as well as time were studied and standardized. Also, its effect on the pectin yield, physico-chemical properties in addition to evaluate the produced pectin on the quality attributes of carrot and strawberry jams. Citric acid extracted was higher in pectin yield 38.60% compared to HCl which was 23.83 % as pectin yield for lemon peels. The yield of isolated pectin from orange peels was 54.80 and 23.44% using citric acid and HCl respectively. The optimum acid concentration for pectin extraction was found to be 1N and 0.3 N for citric and HCl respectively, and the suitable time and temperature for extraction was 60min and 80 oc for both acids used. There were marked differences in isolated pectin physico-chemical properties according to the raw material and acid used for pectin extraction. Orange peels citric acid pectin was better particularly MeO, EW, AUA compared to lemon peel pectin. The contents of moisture, ash and protein in the isolated pectins were lower for citric acid compared to HCl treatment. In general, results proved that orange citric acid prepared pectin has better physico-chemical properties which are good indication in pectin quality evaluation. The prepared pectins were used in carrot and strawberry James and showed positive effect on both jams sensory properties, particularly colour, texture and overall acceptability. Therefore, it's worthwhile to focus on citrus processing wastes as an academic and applied good value to reduce the total production costs, increase the added value to the raw material, profitability, and environmental pollution reduction.

DOI

10.21608/mjfds.2021.214219

Keywords

pectin, Physio -chemical, degree of esterification, Total Anhydrouronic acid, Equivalent Weight, methoxyl content

Authors

First Name

A. E.

Last Name

Elbeltagy

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

T.

Last Name

El-Adawy

MiddleName

-

Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

E. H.

Last Name

Rahma

MiddleName

-

Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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City

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Orcid

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Volume

6

Article Issue

4

Related Issue

30139

Issue Date

2021-12-01

Receive Date

2022-01-15

Publish Date

2021-12-01

Page Start

51

Page End

52

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 6_Issue 4_Pages 51-52.pdf

PDF . 376.5kB

Link

https://mjfds.journals.ekb.eg/article_214219.html

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https://mjfds.journals.ekb.eg/service?article_code=214219

Order

2

Type

Journals of Agricultural research is a specialized scientific

Type Code

1,404

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

Details

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Article

Created At

23 Jan 2023