Mada Tanje, Duraisamy Ramesh, Guesh Fisseha
Department of Chemistry (Food and Sugar Technology) Arba Minch University Arba Minch Ethiopia.
Department of Chemistry College of Natural Sciences Arba Minch University Arba Minch Ethiopia.
Food Sci Nutr. 2022 Jan 23;10(4):1222-1238. doi: 10.1002/fsn3.2754. eCollection 2022 Apr.
A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana-papaya peel was done by microwave-assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.
水果加工业和家庭厨房产生的大量果皮导致了营养流失和环境问题。果胶是一种从果皮中分离出来的多糖，具有多种用途。通过适当的废物管理措施和使用从水果中提取果胶的有效方法，果皮将受益于资源管理。本研究旨在从当地可得的果皮中提取果胶。采用微波辅助萃取法从香蕉 - 木瓜皮中提取果胶。使用Design Expert 11软件分析温度、时间和pH对提取率和无水糖醛酸含量的影响。确定实现最大产量（23.74%）和无水糖醛酸（69.97%）的最佳操作条件，温度、pH和时间分别为73°C、pH 2和35分钟。测定了提取果胶的物理化学性质，如水分、灰分、蛋白质、甲氧基含量、酯化度、当量和乙酰值，分别为7.2±0.27%、6.20±1.26%、3.92±0.05%、8.37±0.42%、67.91±0.33%、783.69±0.46 g/mol和0.48±0.11%，还发现了一些功能特性，如水吸收能力、油吸收能力、溶胀能力、乳化活性和乳液稳定性，分别为8.23%、18.44%、22.73%、45.16%和29.33%。
