Journal of Food Processing and Preservation

Original Article

Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior

Pavithra Kalegowda

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

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Attar Singh Chauhan,

Attar Singh Chauhan

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

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Shashirekha Mysore NanjarajUrs,

Corresponding Author

Shashirekha Mysore NanjarajUrs

[email protected]

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

Correspondence Shashirekha Mysore NanjarajUrs, Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020, India. Email: [email protected]Search for more papers by this author

Pavithra Kalegowda,

Pavithra Kalegowda

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

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Attar Singh Chauhan,

Attar Singh Chauhan

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

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Shashirekha Mysore NanjarajUrs,

Corresponding Author

Shashirekha Mysore NanjarajUrs

[email protected]

Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, 570 020 India

First published: 23 January 2017

https://doi.org/10.1111/jfpp.13165

Citations: 13

Funding information: CSIR-CFTRI, Mysore; Department of Biotechnology, Govt. of India, New Delhi

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Abstract

High methoxyl low molecular weight pectin was extracted from Opuntia dillenii fruit peel under three acidic media. The effect of extraction medium on the yield and quality characteristics of pectin was investigated. The extracted samples consisted preponderantly galacturonic acid (68.2–74.0%) with minor quantities of neutral sugars viz., galactose (10.2–12.4%), arabinose (4.4–5.4%), and rhamnose (0.9–3.2%). DE (degree of esterification) of pectin samples estimated by FTIR ranged from 63% to 85%. The rheological properties of pectin showed decreased viscosity with increasing shear rate resulting in shear thinning flow features. Determination of intrinsic viscosity (1.4–3.5 dL/g) and molecular weight (21–76 kDa) showed significant differences among the extracted samples. All the samples were nonsticky, good flow ability, exhibited good functional properties like emulsion capacity and stability. The study advocates O. dillenii fruit peel as a source of high methoxy pectin for use in food and food allied industries.

Practical applications

The isolation of pectin from Opuntia dillenii pear peel with different extraction media was investigated to evaluate its quality with respect to yield and functional properties. CAP (Citric acid extracted pectin) was found to be HMP, higher yield with low ash content thereby enhancing the functional properties. Besides, it promotes the use of the underutilized, cactus crop as a source of pectin that can substitute other commercial HMP pectin used in food and pharmaceutical industries.

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Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior

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Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior

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