Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage
Manik Chandra Roy
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMajbaul Alam
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorAbu Saeid
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorBijoy Chandra Das
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMd. Biplob Mia
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMd. Atikur Rahman
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorJong Bang Eun
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
Search for more papers by this authorCorresponding Author
Maruf Ahmed
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
Correspondence Dr. Maruf Ahmed, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. Email: [email protected]Search for more papers by this authorManik Chandra Roy
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMajbaul Alam
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorAbu Saeid
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorBijoy Chandra Das
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMd. Biplob Mia
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorMd. Atikur Rahman
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Search for more papers by this authorJong Bang Eun
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
Search for more papers by this authorCorresponding Author
Maruf Ahmed
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
Correspondence Dr. Maruf Ahmed, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. Email: [email protected]Search for more papers by this authorAbstract
Pectin was extracted using 0.1 N HCl at 90 °C for 120 min at pH 1.5 and 2.0 from pomelo peel and characterized in this study. Influence of various concentrations of extracted pomelo peel pectin on physicochemical, bioactive compounds, color, and sensory attributes of carrot jam during storage was also studied. Pectin extracted at pH 2.0 had higher ash content, equivalent weight, and total anhydrouronic acid content than that extracted at pH 1.0. Extracted pomelo peel pectin was categorized as high-methoxyl pectin based on the degree of esterification. The β-carotene and total phenol content were increased in jam after 90 days of storage. Ascorbic acid content decreased with increasing storage period. Jam prepared using commercial pectin had higher ΔE values than jam prepared using pomelo peel pectin. Physico-chemical properties were influenced by pectin concentrations and storage time. Overall acceptability was similar for all samples on the basis of sensory evaluation. The results showed that pomelo peel might be used as a rich source of pectin and pomelo peel pectin could be used as an alternative to commercial pectins for carrot jam preparation.
Practical applications
Pectin is one of the main ingredients for jam and jelly making. Citrus fruits are main sources of pectin. Usually pomelo peels are discarded as waste materials. However, it could be a good source of pectin. In this article, pectin was extracted from pomelo peel and its application was observed as carrot jam during storage. Therefore, it can be concluded that extraction of pectin from pomelo peel might be used as an alternative to commercial pectin for carrot jam preparation.
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