OPTIMIZATION OF MICROWAVE ASSISTED PECTIN EXTRATION FROM PASSION FRUIT PEEL

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.