EXTRACTION OF PECTIN FROM PASSION FRUIT PEEL FOR PRODUCTION OF PECTIC OLIGOSACCHARIDES (POS)

Nguyen Thi Xuan Sam

Abstract


Passion fruit peel obtained after juice extraction was used for extraction experiments of pectin. The effect of pH, water to peel ratio, and number of extractions, extraction time and temperature on the yield and quality characteristics of pectin were investigated. The optimized conditions for extraction of pectin frompassion fruit peel yielded 2.5 g/100 g of fresh peel.Powder pectin extracted from the fresh peels had pectin content of 95 %. The average degree of esterification of pectin was found to be 35-45 % and did not contain pathogenic microorganisms so it is suitable as a raw material for pectic oligosaccharide (POS) production 

Keywords


passion fruit, pectin extraction, degree of esterification, pectic oligosaccharides.

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DOI: https://doi.org/10.15625/2525-2518/55/5A/12195 Display counter: Abstract : 75 views. PDF : 187 views.

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Published by Vietnam Academy of Science and Technology