EXTRACTION AND COMPARISON OF THE PHYSICOCHEMICAL PROPERTIES OF PECTIN EXTRACTED FROM PINEAPPLE, SAMSURI AND GALIA MELON PEELS ASSISTED BY MICROWAVE

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HOSSEINI S.S.; KHODAIYAN F.; BARAZANDE S.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2017 | Volume:11 | Issue:4 Page(s): 71-80

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Title

EXTRACTION AND COMPARISON OF THE PHYSICOCHEMICAL PROPERTIES OF PECTIN EXTRACTED FROM PINEAPPLE, SAMSURI AND GALIA MELON PEELS ASSISTED BY MICROWAVE

Author(s)

HOSSEINI S.S. | KHODAIYAN F. | BARAZANDE S. | Issue Writer Certificate

Keywords

PECTINQ3

MICROWAVEQ2

PINEAPPLE MELONQ2

SAMSURI MELONQ2

GALIAQ2

Abstract

Background and Objectives: PECTIN is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to compare the production yield and physicochemical properties of MICROWAVE-assisted extracted PECTIN from pineapple, samsuri and GALIA melons peels.Materials and Methods: PECTINs were extracted from pineapple, samsuri and GALIA melon peels assisted by MICROWAVE under the power of 700 W, time of 3 min, pH of 1.5 and liquid/solid ratio of 15: 1 (v/w). Then the physicochemical properties of the extracted PECTINs such as galacturonic acid content, degree of esterification, emulsifying properties, solution behavior and FT-IR spectra were investigated.Results: The results showed that PECTINs obtained from all the three products have a reseaonable yield (14-15%) and degree of purity (with galacturonic acid content above 65%). the study of degree of esterification showed that PECTINs obtained from pineapple and SAMSURI MELONs were LMP, and the GALIA melon peel PECTIN was HMP. The PECTINs’ emulsifying activity of all the three products was low. The viscosity results illustrated that the PECTIN solutions obtained from pineapple and SAMSURI MELONs have Newtonian flow behavior at all concentrations, but the solution of GALIA melon peel PECTIN showed different flow behavior at various concentrations.Conclusions: The high yield, good degree of purity and acceptable physicochemical properties of obtained PECTIN show that this agricultural waste can be used as a promising source for PECTIN production.

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APA: Copy

HOSSEINI, S.S., KHODAIYAN, F., & BARAZANDE, S.. (2017). EXTRACTION AND COMPARISON OF THE PHYSICOCHEMICAL PROPERTIES OF PECTIN EXTRACTED FROM PINEAPPLE, SAMSURI AND GALIA MELON PEELS ASSISTED BY MICROWAVE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 11(4), 71-80. SID. https://sid.ir/paper/121540/en

Vancouver: Copy

HOSSEINI S.S., KHODAIYAN F., BARAZANDE S.. EXTRACTION AND COMPARISON OF THE PHYSICOCHEMICAL PROPERTIES OF PECTIN EXTRACTED FROM PINEAPPLE, SAMSURI AND GALIA MELON PEELS ASSISTED BY MICROWAVE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;11(4):71-80. Available from: https://sid.ir/paper/121540/en

IEEE: Copy

S.S. HOSSEINI, F. KHODAIYAN, and S. BARAZANDE, “EXTRACTION AND COMPARISON OF THE PHYSICOCHEMICAL PROPERTIES OF PECTIN EXTRACTED FROM PINEAPPLE, SAMSURI AND GALIA MELON PEELS ASSISTED BY MICROWAVE,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 11, no. 4, pp. 71–80, 2017, [Online]. Available: https://sid.ir/paper/121540/en

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