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Physicochemical Characterization and Application of Pectin Extracted from Seasonally Available Different Fruits Waste in Jelly Preparation

Dipika Majumder
Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Md. Rahim Badsha*
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Khadija Tul Kobra
Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Indrajit Saha
Department of Physical and Mathematical Sciences, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Md. Fahad Bin Quader
Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Shireen Akther
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Khulsi-4225, Chattogram, Bangladesh

Abstract/ Executive Summary:

This study was aimed to extract pectin from mango, guava and jackfruit peel and its utilization in the production of jelly. Pectin was extracted by using acid extraction method. Jelly was processed using the extracted pectin, then assessed the physicochemical characteristics and functional qualities of jelly. The amount of pectin extracted from jackfruit peel, mango peel and guava peel on fresh basis were 5.94%, 8.26% and 13.44%, respectively. Total soluble solids in jelly which was made using pectin extracted from jackfruit peel, mango peel and guava peel were 63.03%, 65.00% and 67.03% respectively, while the pH values were 2.59, 3.00 and 3.20; moisture content 25.11%, 24.01% and 21.75%; and ash content 0.31%, 0.28% and 0.55% respectively. It is recommended to encourage production of jelly at home using local raw materials under strict conditions as well as the using of natural pectin from local fruits for the production of jelly.

Keywords: Pectin, Fruits, Jelly

Location: Zawtala bazar of Chattogram district

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Fruit

Objectives:

The objectives of the study included the extraction of pectin from guava, mango and jackfruit fruit peel as well as the utilization of extracted pectin in the production of star fruit, pineapple, black-berry jelly and assessment of the products physicochemical and functional quality.

Methodology:

Collection of samples Mango, guava, jackfruit, star fruit, pineapple and black berry fruits were collected from Zawtala bazar of Chattogram district. Extraction of pectin The pectin extraction method was followed as described by Liew et al., (2014) with minor modifications. The mango, guava and jackfruit peels were subjected to hydrolysis by treating the raw materials with distilled water acidified at different pH levels (1.5, 1.8, 2.5), temperature 40- 80⁰C and heating time 10-40 minutes with continuous stirring to establish the extraction condition that will give the highest pectin yield. The percentage yield of pectin from initial peels can be determined on both wet and dry weight basis.

Physicochemical characterization of pectin samples The dried pectin samples obtained from three types of fruit waste were subjected to the following test in order to characterize them. Moisture and ash content was estimated by the standard AOAC method (AOAC, 2016). Color was done by visual observation. Solubility of dry pectin in cold and hot water and solubility of pectin solution in cold and hot alkali was determined according to the method described by Kanmani et al., (2014). Equivalent weight (Titration A) was determined according to the method described by Kanmani et al., (2014). Equivalent weight was calculated.

Preparation of jelly Preparation of jelly (star fruit, pineapple and black-berry jelly) was followed instructions as described by Devi et al., (2014) with minor modifications. For preparation of star fruit, pineapple and black-berry jelly, firm but not over ripe fruits were chosen for jelly preparation. The pectin which was extracted from guava peel was used for preparation of star fruit jelly. For preparation of pineapple jelly, the pectin used which was extracted from mango peel and preparation of black-berry jelly, the pectin used which was extracted from jackfruit peel.

Physicochemical analysis of jelly: Moisture, ash content was estimated by the standard AOAC method (AOAC, 2016). Total soluble solids (TSS) of the samples were estimated by the standard AOAC method using a refractometer (HR SERIES- MILATO) (AOAC, 2003). The pH of samples was measured by the standard AOAC method using a digital pH meter (JENWAY) at an ambient temperature (AOAC, 2003). Functional quality of jelly The functional quality of jelly mainly examined by visual judgment. Rate of setting and setting time, consistency and cloudiness jellies were determined according to the method described by Madhav and Pushpalatha (2006). Statistical Analysis Statistical analysis was performed by using MS Excel 2013 and Statistical Package for Social Science (SPSS 16th version). Values are expressed as means ± and standard deviation (SD). One-way ANOVA and post-hoc test were used to identify the variation within the sample groups. Statistical significance was set at P < 0.05.

Source of Information: International Journal of Natural and Social Sciences, 2019, 6(3): 61-66 ISSN: 2313-4461 & 2617-6637

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Every year our country produces lots of fruits which eventually give a large number of fruit wastes. If we can extract pectin in our country from fruit wastes like guava peel, mango peel and jackfruit peel, it will be economically viable for industries and as well as will be eco-friendly. From this study, it was observed that fruit wastes like guava peel, mango peel and jackfruit peel are rich in pectin which was used for preparing the jelly to minimize postharvest loss. However, further investigation is necessary to study the sensory quality and economic aspects of the jelly products before recommending them for commercial production.

Knowledge Management: Journal