Abstract:
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 land plants. But some fruits are very rich in this
component and can be used as a source for its production commercially. In this study,
Microwave assisted extraction of pectin from passion fruit pee powder was carried out
in a microwave oven with citric acid. Process parameters like time (30, 35 and 40 min),
power (480, 720 and 960W) and solid to solvent ratio (1:8, 1:9 and 1:10). These
parameters were optimized by response surface methodology (RSM). The optimized
condition was found to be 30 min, power 480W and solid to solvent ratio 1:8.74 for an
optimized pectin yield of 19.55% in an energy consumption of 0.8. A first order
polynomial equation generated for predicting both pectin yield and energy consumption.
The pectin obtained using the optimized parameters are further characterized by factors
such as yield, equivalent weight, methoxy content and Anhydrouronic acid content,
degree of esterification, jelly grad, color characteristics, solubility, viscosity and ash
content. The characteristics parameters were found to be in the same range as those
shown by the product proposed in the market as ̳pectin‘. Finally, this pectin was used
for the production ofjelly.
