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Journal articles on the topic 'Anhydrouronic acid'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Pérez, José, Karina Gómez, and Lorena Vega. "Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid." International Journal of Food Science 2022 (January 6, 2022): 1–10. http://dx.doi.org/10.1155/2022/3068829.

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Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability f

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Srishti, Tripathi, Pandey Rashmi, Singh Amardeep, and Mishra Sunita. "Isolation and Characterisation of Value Added Product from Underutilised Part of Banana." Indian Journal of Science and Technology 14, no. 28 (2021): 2317–26. https://doi.org/10.17485/IJST/v14i28.1284.

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Abstract <strong>Objectives:</strong> To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. <strong>Method/Analysis:</strong> This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterizatio

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3

Nyabuti, Ian M. "Extraction and Characterization of Pectin from Ripe Mango (Mangifera indica) Peel." Asian Food Science Journal 24, no. 2 (2025): 18–27. https://doi.org/10.9734/afsj/2025/v24i2769.

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Pectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize pectin based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, and solubility. Objective: Established the characteristics of pectin from mango peel based on its presence of amide, ash content

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Tria, Julian Rafael, Arjel Emmanuel Garcia, John Kristian Regis, Jr Ronnie Santiago, and Mary Criselda Ligsanan. "Extraction and Characterization of Pectin from Lanzones (Lansium domesticum) Fruit Peel." Peninsulares International Journal of Innovation and Sustainability 2, no. 1 (2024): 14. https://doi.org/10.5281/zenodo.12730431.

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The peel of Lanzones (Lansium domesticum) is an underutilized waste generated from the consumption of Lanzones fruits in the Philippines, yet it holds untapped potential for manufacturing other products rather than being discarded. Pectin was extracted from Lanzones peels using four different extraction conditions involving acid hydrolysis: (2 pH, 75℃), (2 pH, 95℃), (3 pH, 75°C), and (3 pH, 95℃). After the completion of all the extraction procedures, the pectin yield was then calculated, resulting in 18.15%, 10.42%, 3.31%, and 4.72%, respectively. After the extraction, the pectin was store

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Estribillo, A. G. M., J. P. Rivadeneira, P. J. V. Gaban, and K. A. T. Castillo-Israel. "Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods." Food Research 6, no. 2 (2022): 83–92. http://dx.doi.org/10.26656/fr.2017.6(2).182.

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This study was conducted to investigate the chemical characteristics and emulsion properties of pectin from 'Saba' banana peel extracted using three different methods, namely, acid extraction using citric acid, enzymatic extraction using cellulase, and microwave-assisted extraction. Per cent yield, moisture and ash contents, equivalent weights, methyl and anhydrouronic acid contents, and the degree of esterifications were determined for each pectin extracted using the three different methods. Characterization of the extracted pectin revealed that all 'Saba' peel pectins (SBPs) had a high degre

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C.S., Neethu, Princy N., Nageswari G., Rajkumar A., and Ashik S.J. "EXTRACTION AND OPTIMIZATION OF PECTIN FROM COFFEE ROBUSTA PULP AND ITS APPLICATION IN THE FOOD PRODUCT." International Journal of Advanced Research 9, no. 12 (2021): 879–92. http://dx.doi.org/10.21474/ijar01/13988.

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Coffee is one of the paramount agricultural commodities and the most consumed beverages in the world. A serious problem with the coffee industry now-a-days is huge amount of coffee pulp gets wasted once the coffee beans were separated from its cherries. It is found essentially rich with carbohydrates, proteins, minerals, fat and contains a sufficient level of minor compounds such as pectin, caffeine, tannins, polyphenols. Pectin was extracted by two different methods such as acid hydrolysis and enzymatic extraction at different pH and temperature. Pectin was evaluated for its proximate analysi

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7

Nguyen, Van Toan, and Duong Xuan Quyen. "Investigating the high yield extraction of pectin from Crissampelos Pareira L. Vat. Hirsute planted in Vietnam." International Journal of Scientific Research and Management 10, no. 01 (2022): 117–24. http://dx.doi.org/10.18535/ijsrm/v10i1.ft1.

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The study on the most suitable extracting conditions of pectin from Crissampelos pareira L. Var. Hirsute was thoroughly and successfully investigated. It was found that the most suitable conditions for the extraction of pectin from C pareira were at temperature of 90°C; pH of solution of 1.5; and the extraction time of 60 minutes. The average yield of pectin was of 15.58%. it is worth noting that the mentioned extracting conditions showed a highly significant effect (p<0.05) on the yield of pectin. As the consequence, the equivalent weight, methoxyl content, anhydrouronic acid content, degr

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8

Jude, Eneche Edogbo, Ibrahim Iliya Nkafamiya, Dimas Blessed Jen, and Isaac Ernest. "Physicochemical Characterization and FTIR Spectroscopic Study of Pectin from Bombax ceiba (Bamta) Fruit." Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences 62, no. 2 (2019): 82–91. http://dx.doi.org/10.52763/pjsir.phys.sci.62.2.2019.82.91.

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Pectin is a naturally occurring biopolymer which can be used for food and pharmaceutical applications. In this study the effect of temperature, time and pH on the yield, physicochemical characteristics of pectin extracted from Bombax ceiba fruits was investigated. The extraction of pectin was done using citric acid buffer followed by 96% alcohol precipitation. The optimum temperature, time and pH for the extraction of pectin were determined to be 85 °C, 90 min and 2.0, respectively. The yield of pectin under these optimum conditions was found to be 16.35%. The physicochemical properties determ

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Alcantara, Grace Anne P., Prince Joseph V. Gaban, Joel Padilla Rivadeneira, and Katherine Ann T. Castillo-Israel. "Citric Acid Method Optimization for Pectin Extraction from Unripe ‘Saba’ Banana (<i>Musa acuminata X Musa balbisiana</i> BBB) Peels." Materials Science Forum 1069 (August 31, 2022): 219–30. http://dx.doi.org/10.4028/p-5zjw8x.

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The utilization of ‘Saba’ banana peels from processing wastes has shown potential as sources of pectin, which is widely used in the food and pharmaceutical industries. An optimized citric acid extraction of pectin from mature unripe 'Saba' banana peel wastes was developed using a three-factor Box-Behnken design considering the effects of extraction temperature (75-90°C), extraction time (1-5 hours), and agitated precipitation time (30-180 minutes) on the crude pectin yield. Results showed that the generated model is significant and that the extraction temperature and time significantly affecte

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Mahmud, M. M., M. Belal, S. Ahmed, M. M. Hoque, and W. Zzaman. "Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application." Food Research 5, no. 5 (2021): 80–88. http://dx.doi.org/10.26656/fr.2017.5(5).592.

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Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizing agent in the food, pharmaceutical, and cosmetic industry. In the present study, an effort has been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrus reticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE) technique using organic citric acid. Pectin extracted with MAE was characterized in terms of yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronic acid content, and degree of esterification. The extraction conditions

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P.P. Shameena Beegum, V.R. Sagar, Abhijit Kar, Eldho Varghese, Surender Singh, and Alemwati Pongener. "Optimization of Pectin Extraction from Watermelon Rind and Characterization of the Extracted Pectin." Journal of Agricultural Engineering (India) 61, no. 6 (2024): 862–75. https://doi.org/10.52151/jae2024616.1900.

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Watermelon rind, comprising approximately 30% of the fruit weight, is commercially discarded as waste. This study explored the extraction of pectin from watermelon rind using citric acid, examining the effects of acid concentration, pH, and extraction temperature on yield using a Central Composite Design approach. The optimized conditions comprising of 3% citric acid, pH 1.28, 90°C extraction temperature, and a solid-to-extractant ratio of 1:25 for 1 hour, yielded a maximum pectin of 20.09%, closely matching the experimental yield of 19.02%, with an R2 value of 99.8%. Vacuum drying at 40°C and

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Kumar, Dinesh, M. S. Ladaniya, Sachin Mendke, Manju Gurjar, and Sunil Kumar. "Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin." Indian Journal of Agricultural Sciences 90, no. 5 (2020): 985–89. http://dx.doi.org/10.56093/ijas.v90i5.104377.

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Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, metho

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13

Otu, Desmond Asamoah Bruce, Frederick William Akuffo Owusu, Prince George Jnr Acquah, et al. "Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana." Journal of Chemistry 2024 (March 14, 2024): 1–19. http://dx.doi.org/10.1155/2024/6677179.

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Fruit waste has emerged as a significant environmental issue in recent years, adding to the global burden. In Ghana, the extensive use of plantains at various stages of ripeness results in substantial waste during each processing stage, leading to disposal challenges. Interestingly, these wastes often hold considerable economic value and can be repurposed as a source of valuable raw materials or products. Given the broad range of uses for plantains and the significant pollution problems associated with their processing, finding new uses for this organic waste has become a pressing necessity. T

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Lekhuleni, Isobel Lerato Gosh, Tsietsie Ephraim Kgatla, Mpho Edward Mashau, and Afam Israel Obiefuna Jideani. "Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel." Open Agriculture 6, no. 1 (2021): 178–91. http://dx.doi.org/10.1515/opag-2021-0216.

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Abstract The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum y

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15

Mahour, Prabhat Kumar, and Alak Kumar Singh. "Unripe bael pulp pectin extraction and characterization using the microwave assisted method." Journal of Applied Horticulture 26, no. 02 (2024): 268–72. http://dx.doi.org/10.37855/jah.2024.v26i02.51.

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In this study, pectin was extracted from unripe bael using a microwave-assisted extraction technique. Optimization was done based on independent and dependent parameters. Pectin yield was the dependent variable in the study, whereas the independent factors were microwave power, time, and solid solvent ratio. Pectin extraction was carried out using different combinations of microwave power (180, 360, 540 watts), time (1, 2, 3 minutes), and the ratio of solid-solvent (1:20, 1:30, 1:40 g/mL). Using Box-Behnken response surface methodology, 17 experimental runs were performed. A microwave power of

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16

Rana, Md Masud, Md Akram Hossain, Razia Sultana, Md Aslam Ali, Md Ahiduzzaman, and M. Amdadul Haque. "Extraction and Characterization of Pectin from Colombo Lemon (Citrus limon) Peel." Annals of Bangladesh Agriculture 28, no. 1 (2025): 17–30. https://doi.org/10.3329/aba.v28i1.71592.

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The study investigated the effect of temperature, time, and pH to find an optimum condition for pectin extraction from Colombo lemon peel. The extracted pectin was also analyzed for their physicochemical characteristics. The functional groups of the pectin were located using FTIR spectroscopy. Pectin was extracted from the dried peel powder using 95% ethanol at different combinations of time (20 mins, 40 mins and 60 mins), temperature (60°C, 80°C and 100°C), and pH (2, 2.5 and 3.0). Optimal conditions for pectin extraction were determined to be 80°C, 60 mins, and pH 2 for Colombo lemon peel yi

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17

Thinh, Pham Duc, Cao Thi Thuy Hang, Dinh Thanh Trung, and Thanh-Danh Nguyen. "Pectin from Three Vietnamese Seagrasses: Isolation, Characterization, and Antioxidant Activity." Processes 11, no. 4 (2023): 1054. http://dx.doi.org/10.3390/pr11041054.

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This study focused on the isolation and structural characterization of pectin from three distinct species of Vietnamese seagrass including Enhalus acoroides, Thalassia hemprichii, and Halophila ovalis. The pectin yield obtained from Enhalus acoroides was the highest, corresponding to 24.15%, followed by those from Thalassia hemprichii (20.04%) and Halophila ovalis (19.14%). The physicochemical properties of pectin including total carbohydrate content, anhydrouronic acid (AUA) content, equivalent weight (EW), methoxyl content (MeO), and degree of esterification (DE) were determined using variou

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18

Gaurana, Rnie Shayne, Sean Alec Lois Sunga, Bernice Lyrem Joy Lim, Amelia Hizon-Fradejas, and Sheryl Lozel Arreola. "Microwave-assisted Extraction of Pectin from Dalanghita (Citrus reticulata Blanco ) Peels." KIMIKA 33, no. 1 (2022): 91–104. http://dx.doi.org/10.26534/kimika.v33i1.91-104.

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Pectin is one of the important high value-added products today due to its wide applications as a functional ingredient in food science, cosmetics, and pharmacy. Because of the rising demand, pectin research has become increasingly relevant. Commercial pectins are mainly obtained from citrus peels. Unlike oranges, pectin extraction from dalanghita is not well established. In this study, microwave-assisted extraction was employed for the isolation of pectin from dalanghita (Citrus reticulata Blanco) peels. Using a Box-Behnken response surface methodology design, the effects of three process para

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Chan, Sook Wah,, Ching Enn, Han, Chin Ping, Tan, Yih Phing, Khor, and Zaixiang, Lou. "Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel." Current Research in Nutrition and Food Science Journal 11, no. 3 (2023): 991–1007. http://dx.doi.org/10.12944/crnfsj.11.3.07.

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Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of

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Garay, PZ, K. Changanaqui, AL Castillo, JB Espinoza, EF Neira, and T. Tuesta. "Production and characterization of pectin from prickly pear (Opuntia ficus-indica) peel by organic acid extraction using response surface methodology." African Journal of Food, Agriculture, Nutrition and Development 25, no. 3 (2025): 26211–29. https://doi.org/10.18697/ajfand.140.25355.

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The improper disposal of agro-industrial waste has emerged as a crucial environmental issue. Therefore, the extraction of valuable compounds from these residues presents a promising strategy to mitigate their environmental impact while promoting resource efficiency. Prickly pear (Opuntia ficus-indica) peels, which constitute about 45% of the whole fruit, represent an abundant and significant by-product of food processing. These peels have garnered scientific interest due to their potential as a sustainable source of pectin, a polysaccharide widely used in the food and pharmaceutical industries

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Bakantiche, Dominic Ibamondor, and Zsuzsanna Momade. "Production and Characterisation of Pectin from Cocoa Bean Shells." International Journal of Advanced Research 5, no. 1 (2022): 161–73. http://dx.doi.org/10.37284/ijar.5.1.979.

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Cocoa bean shells constitute the major waste generated from the industrial processing of cocoa beans. The shells contain about 9% of pectin and extracting it would be of economic and ecological importance. However, limited knowledge on the characteristics of the pectin from cocoa bean shells and the extraction conditions, which would yield pectin of good quality and sufficient quantity, restrict the possible use of the shells as a source of commercial pectin. The objective of this study was to extract and characterise pectin from cocoa bean shells, with focus on finding the optimum extraction

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Salma, MA, N. Jahan, MA Islam, and MM Hoque. "Extraction of Pectin from lemon peel: Technology development." Journal of Chemical Engineering 27, no. 2 (2014): 25–30. http://dx.doi.org/10.3329/jce.v27i2.17797.

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Pectin is widely used as a gelling agent, thickener, emulsifier and stabilizer in different food processing operations. Chemically it represents a polysaccharide, which is present in different amount in cell walls of all land plants. But citrus fruit is very rich in this component and can be used as source for its production commercially. In this study, lemon peel was selected as a representative of the citrus fruit family to extract pectin because of the abundance of the fruit in Bangladesh. Grounded lemon peel was digested in a solution of 0.01N HCl at a temperature of 80-90°C for 1.5 hours.

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Baraiya, Khodidash, Virendra Kumar Yadav, Nisha Choudhary, et al. "A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits." Gels 9, no. 11 (2023): 908. http://dx.doi.org/10.3390/gels9110908.

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In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent w

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Mugampoza, Diriisa, Samuel Gafuma, Peacekind Kyosaba, and Richard Namakajjo. "Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening." Journal of Food Research 9, no. 5 (2020): 67. http://dx.doi.org/10.5539/jfr.v9n5p67.

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East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green mat

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Manaf Ezzalddin, Sawen, Bawer Jamil Younis, Safea Sabir Taha, and Zeen Tahsin Essa. "PECTIN EXTRACTION AND CHARACTERIZATION FROM LOCAL WHITE PUMPKIN (LAGENARIA SICERARIA)." Science Journal of University of Zakho 12, no. 4 (2024): 413–18. http://dx.doi.org/10.25271/sjuoz.2024.12.4.1354.

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Pectin, a naturally occurring heteropolysaccharide, has in recent years grown increasingly in importance. In this present study, white pumpkin or bottle gourd was chosen as a representative of the Cucurbitaceae family to extract powder pectin. At initial and final times, treatment (T1) and treatment (T2), the amount of pectin in calcium pectate in fresh pumpkin ranges from 3.7% to 5.8%. Standardized water bath heating was used to extract pectin from white pumpkins by boiling the fruit at atmospheric pressure for five minutes at 95 oC. Distilled water was also tested for pectin isolation from w

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JUNAID, AHMAD RUFAI, KABIRU ADO, and SAIDU GARBA. "EXTRACTION, PURIFICATION AND CHARACTERIZATION OF PECTIN OBTAINED FROM THE PULP OF PARKIA BIGLOBOSA AND THE EVALUATION OF ITS CYTOTOXIC ACTIVITY ON HEPG2 CANCER CELL LINE." African Journal of Pharmaceutical Research and Development 16, no. 2 (2024): 60–66. http://dx.doi.org/10.59493/ajopred/2024.2.6.

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Pectin, a naturally occurring polysaccharide that has a wide range of industrial applications especially in the pharmaceutical industries, has in recent times gained a lot of attention by researchers with potential breakthrough as a therapeutic agent. The aim of this research was to extract, purify and characterize pectin obtained from the pulp of Parkia biglobosa and to evaluate its cytotoxic assay on HepG2 cancer cell line. Acidified water (using HNO3 and HCl) was used for the extraction at pH levels 1.5, 3 and 5. Chemical and spectroscopic characterizations were adopted for this rresearch,a

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Twinomuhwezi, Hannington, Awuchi Chinaza Godswill, and Daphine Kahunde. "Extraction and Characterization of Pectin from Orange (Citrus sinensis), Lemon (Citrus limon) and Tangerine (Citrus tangerina)." American Journal of Physical Sciences 1, no. 1 (2020): 17–30. http://dx.doi.org/10.47604/ajps.1049.

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Purpose: The study focused on the extraction and characterization of pectin from orange (Citrus sinensis), lemon (Citrus limon), and tangerine (Citrus tangerina) Methodology: Pectin was extracted from lemon (Citrus limon), tangerine (Citrus tangerina) and orange (Citrus sinensis) peels. The feasibility of the citrus peel pectin for use in food processing was assessed. Pectin from these citrus fruit peels was extracted under the same extraction conditions. The pectin extraction was carried out using hydrochloric acid (0.05N, pH 2.22; 0.04N, pH 1.54 and 0.03N, pH 1.27). Findings: Pec

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Dambuza, Anathi, Pamela Rungqu, Adebola Omowunmi Oyedeji, et al. "Extraction, Characterization, and Antioxidant Activity of Pectin from Lemon Peels." Molecules 29, no. 16 (2024): 3878. http://dx.doi.org/10.3390/molecules29163878.

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Pectin is a natural polymer that is found in the cell walls of higher plants. This study presents a comprehensive analysis of pectin extracted from lemon in two different geographic regions (Peddie and Fort Beaufort) in two consecutive years (2023 and 2024) named PP 2023, PP 2024, FBP 2023, and FBP 2024. The dried lemon peels were ground into a powder, sifted to obtain particles of 500 μm, and then subjected to pectin extraction using a conventional method involving mixing lemon peel powder with distilled water, adjusting the pH level to 2.0 with HCl, heating the mixture at 70 °C for 45 min, f

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Arollado, Erna C., Kerstin Mariae G. Ponsaran, and Monet M. Loquias. "Isolation and Characterization of Pectin from the Ripe Fruit Peels of Jackfruit (Artocarpus heterophyllus Lam.)." Acta Medica Philippina 52, no. 5 (2018). http://dx.doi.org/10.47895/amp.v52i5.322.

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Background and Objective. Pectin is a complex polysaccharide which is commonly used as a gelling agent for food preparations and pharmaceutical formulations. Currently, the Philippines imports 100% of its pectin requirement from other countries which adds to the cost of products that utilizes pectin. Hence, the aim of this study was to isolate and characterize pectin from ripe jackfruit peels. Materials and Methods. Peels of ripe jackfruit (Artocarpus heterophyllus Lam.) were subjected to digestion with water and sulfuric acid at 90°C then purified using alcohol and acetone. The isolated

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Mounya, K. Sumana. "OPTIMIZATION OF ULTRASOUND‐ASSISTED PECTIN RECOVERY FROM COCOA BY‐PRODUCTS USING RESPONSE SURFACE METHODOLOGY." Journal of the Science of Food and Agriculture, March 29, 2024. http://dx.doi.org/10.1002/jsfa.13498.

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AbstractPurposeThis research aims to address the significant challenges associated with agricultural wastage and cocoa waste disposal within the context of global food wastage concerns. The research acknowledges the staggering magnitude of global food wastage, estimated at 1.6 gigatonnes of primary product equivalents, with 1.3 gigatonnes attributed specifically to the edible part of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burned or left to rot in plantatio

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Neethu, C.S. Princy N. Nageswari G., and A. and Ashik S.J Rajkumar. "EXTRACTION AND OPTIMIZATION OF PECTIN FROM COFFEE ROBUSTA PULP AND ITS APPLICATION IN THE FOOD PRODUCT." December 23, 2021. https://doi.org/10.5281/zenodo.5875954.

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Coffee is one of the paramount agricultural commodities and the most consumed beverages in the world. A serious problem with the coffee industry now-a-days is huge amount of coffee pulp gets wasted once the coffee beans were separated from its cherries. It is found essentially rich with carbohydrates, proteins, minerals, fat and contains a sufficient level of minor compounds such as pectin, caffeine, tannins, polyphenols. Pectin was extracted by two different methods such as acid hydrolysis and enzymatic extraction at different pH and temperature. Pectin was evaluated for its proximate analysi

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Rodulfo, Rachel S., Katherine Ann T. Castillo-Israel, Prince Joseph V. Gaban, et al. "Downstream Processing of Crude Ultrasound‐Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel." International Journal of Food Science 2024, no. 1 (2024). http://dx.doi.org/10.1155/2024/9892858.

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Ultrasound‐assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) “Saba”) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no sign

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Sayed, Md Abu, Jibon Kumar, Md Rashidur Rahman, Fatehatun Noor, and Md Ashraful Alam. "Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels." Discover Food 2, no. 1 (2022). http://dx.doi.org/10.1007/s44187-022-00029-1.

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AbstractPectin is an essential polysaccharide that is normally found in the peels of various fruits and vegetables. It acts as a gelling agent and stabilizer in many foods and pharmaceutical industries. The current study was focused on the potential of mango peel as a source of pectin. The pectin was isolated from mango (Mangifera Indica) peels powder in the hot water bath at five different extraction conditions viz. temperatures (60, 70, 80, 90 and 100 °C), pH (1.0, 1.5, 2.0, 2.5 and 3.0) and time (60, 80, 100, 120 and 140 min). At different extraction conditions, the yield of pectin ranged b

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"Comparative Physicochemical Properties of Isolated Pectin from Various Tropical Fruit Peel Wastes." Tropical Journal of Natural Product Research 7, no. 2 (2023): 2408–13. http://dx.doi.org/10.26538/tjnpr/v7i2.17.

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Pectin is widely used as the main polymer in cosmetics, pharmaceuticals, and biomedical applications. The pectin utilization in diverse fields can contribute to fruit waste processing since waste such as fruit peel serves as a pectin source. This study is aimed to analyze the extraction temperature effect on the physicochemical properties of extracted pectin from various tropical fruit peel waste. In this study, we determined the extracted pectin’s physicochemical properties from peel wastes of tropical fruits like papaya, lime, lemon, and dragon fruit using 3% citric acid at 65 and 90°C. A hi

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Saravanan, R., and G. C. Jeevitha. "Sustainable Approach for Utilization of Mango Peel Wastes for Pectin Extraction by Natural Deep Eutectic Solvents." Journal of Food Processing and Preservation 2024, no. 1 (2024). http://dx.doi.org/10.1155/2024/4540390.

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Sequential ultrasound‐ and microwave‐assisted natural deep eutectic solvents (NADES) were used for the extraction of pectin from mango peels in this study. The two different NADES composed of proline: malonic acid (Pro: MA) and choline chloride: tartaric acid (ChCl: TA) which resulted in higher pectin yield were selected for further optimization studies. The processing conditions such as sonication duration, microwave intensity, microwave processing duration, and liquid–solid ratio were optimized using Box–Behnken design. The optimized conditions are sonication duration (7.5 min), microwave in

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Arollado, Erna C., Romeo-Luis F. Ramirez, Richelle Ann M. Manalo, et al. "Optimization of the isolation and Purification Method of Pharmaceutical Grade Pectin from Pomelo Fruit Peels (Citrus maxima Merr. [family rutaceae])." Acta Medica Philippina 52, no. 4 (2018). http://dx.doi.org/10.47895/amp.v52i4.373.

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Background. Pectin is a heteropolysaccharide used in pharmaceutical formulations as a binding agent. Importation of pectin costs billions of Philippine pesos, but the local laboratory-scale production of this excipient from fruit peel wastes is estimated to be cheaper by 80%. Objective. To address economic and environment concerns associated with pectin production, this study aimed to optimize the isolation and purification of pharmaceutical grade pectin from pomelo (Citrus maxima Merr.) fruit peel as basis for commercial-scale production. Methods. Pectin was extracted from pomelo

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Naveena, K. R., Geetha M. Yankanchi, Shilpa Yatnatti, and K. Geetha. "Optimization and Quality Characteristics of Mango Peel Pectin." Asian Journal of Dairy and Food Research, Of (January 8, 2024). http://dx.doi.org/10.18805/ajdfr.dr-2019.

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Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its quality characteristics were studied in comparison with commercial pectin (CP). Result: The maximum yield (14.23%) was obtained for C-9 combination. Functional properties such as solubility, swelling index, water absorption and bulk density ranged f

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Sarker, Bikash Chandra, Humayun Ahmed, Rubeca Fancy, Suzan Kumer Bhadhury, and Zannatul Anika. "Comparison of Chemical and Nutritional Values of Extracted Pectin from Selected Local Banana Cultivars of Bangladesh." Asian Journal of Advances in Agricultural Research, September 8, 2020, 9–17. http://dx.doi.org/10.9734/ajaar/2020/v14i230126.

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The experiment was conducted to find out the chemical and nutritional values of pectin from selected Banana cultivars in Dinajpur district, Bangladesh. Pectin was extracted from the peels of banana at 1st stage of ripening (light green peel). The result showed that pectin content in banana peels at 1st stage of ripening varied from 36.10% to 46.12% based on cultivar type. The highest pectin content was found in peels of ‘Sagor’ banana. The pectin from unripe peels (1st stage of ripening) characterized by the moisture (23.29 and 24.75%), ash content (16.67 and 16.24%),equivalent weight (666.67

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Hossain, Md Akram, Md Masud Rana, Mir Tuhin Billah, Md Moinul Hosain Oliver, and M. Amdadul Haque. "Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box–Behnken Design and Quality Evaluation." International Journal of Food Science 2024, no. 1 (2024). https://doi.org/10.1155/2024/8064657.

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Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Baccaurea ramiflora Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh. We applied the Box–Behnken Design of Response Surface Methodology with varied processing parameters including pH, time, and temperature. The Response Surface Methodology, employing a second‐order polynomial model, successfully optimized the extraction conditions for the maximum pectin yield. The model predicted a pectin yield of

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Patra, Pragyan Aparichita, and Uday Chand Basak. "Physicochemical Characterization of Pectin Extracted from Six Wild Edible Fruits in Odisha, India." Current Research in Nutrition and Food Science Journal, August 25, 2020, 402–9. http://dx.doi.org/10.12944/crnfsj.8.2.05.

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The life of plant species flourishing in Odisha is luxuriant which is created based on its tropical climate type and assembles a remarkable extensive diversity in edible fruits. These wild edible fruits are predominantly utilized in tribal and rural livelihoods inhabiting in nearby forest regions. Despite their rich source of macronutrients, micronutrients, vitamins and antioxidants, they are often underutilized. Pectins are considered as food additives due to its natural dietary fibre consisting high proportion of galacturonic acid. The main aim of this study was to explore the pectin potenti

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Abdullah, Ahmed H., Naglaa A. A. Abd-Elkarim, Eman M. A. Taha, Abdelmoneim K. Abdalla, and Zienab F. R. Ahmed. "Banana peel pectin edible coating reduces oil absorption into fried potato chips." Food Nutrition Chemistry 3, no. 1 (2025). https://doi.org/10.18686/fnc212.

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Banana peels are thrown away in large amounts as waste. Furthermore, the food and pharmaceutical industries consider the use of waste banana peels as a valuable polysaccharide like pectin. Therefore, the objective of this study was I. extracting pectin from the banana peels and Ⅱ. using the extracted pectin as an edible coating to reduce lipid uptake in fried potato chips. The extraction of pectin was done in acidified water (pH 2) using HCl and heated at 95 °C for 4 h under continuous stirring. The extracted pectin characterization was done by analyzing the spectra of FTIR, moisture and ash,

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Phayel, Kiran, Ganga Sangroula, Adit Sangroula, and Prabina Niraula. "Pectin Isolation from Interdonato Lemon (<i>Citrus-limon</i>) Using Various Solvents and Its Application in Pineapple Jelly." Food Science and Engineering, January 9, 2025, 70–86. https://doi.org/10.37256/fse.6120255843.

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Interdonato lemon (Citrus limon) is a rich source of pectin. However, commercial extraction and application in jam and jelly have not been performed yet. The study's objective was to use ethanol and acetone precipitation to extract pectin from Interdonato lemon. Interdonato lemon was taken and passed through preliminary treatment to obtain albedo and dried in a dryer at 65 °C for 12 hr. To extract pectin, the dried albedo was heated in acidic water (pH 1 for both ethanol and acetone extraction maintained with citric acid) at 88 °C for 45 minutes. The resulting slurry was then filtered using mu

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SHAIBU, CHRISTOPHER O., JULIUS DINSHIYA, and VIVIAN EBERE SHAIBU. "Short Communication: Extraction and characterization of pectin from ripe and unripe mango (Mangifera indica) peel." Asian Journal of Natural Product Biochemistry 20, no. 1 (2022). http://dx.doi.org/10.13057/biofar/f200104.

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Abstract. Shaibu CO, Dinshiya J, Shaibu VE. 2022. Short Communication: Extraction and characterization of pectin from ripe and unripe mango (Mangifera indica) peel. Asian J Nat Prod Biochem 20: 16-20. Pectin is a heteropolysaccharide present in the cell walls of different plants at different concentrations with widespread applications. This work aimed at extracting and characterizing pectin from ripe and unripe mango peel to investigate the effect of ripeness on the yield and quality of mango pectin. To obtain the optimum extraction condition, pectin was extracted at varying temperatures, time

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