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Extraction and characterization of low methoxyl pectin from durian rind

Durian is a tropical fruit in Southeast Asia. Durian rind, comprising 65-70% of durian total weight, may serve as a potential source of pectin, a gelling agent commonly used in the food and pharmaceutical industries. This study aims to optimize the pectin extraction from durian rinds and characte...

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Main Author: Jong, Sze Hui
Format: Thesis
Language:English
English
English
Published: 2023
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/11041/1/24p%20JONG%20SZE%20HUI.pdf
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spelling my.uthm.eprints.110412024-05-29T02:26:01Z http://eprints.uthm.edu.my/11041/ Extraction and characterization of low methoxyl pectin from durian rind Jong, Sze Hui T Technology (General) Durian is a tropical fruit in Southeast Asia. Durian rind, comprising 65-70% of durian total weight, may serve as a potential source of pectin, a gelling agent commonly used in the food and pharmaceutical industries. This study aims to optimize the pectin extraction from durian rinds and characterize its physicochemical and rheological properties. The factors affecting pectin extraction: durian rind parts and varieties, acid type and concentration, temperature, duration, and solid-to-liquid ratio (S:L) were screened and optimized based on yield, esterification degree (DE), and purity (AUA). Pectin was characterized by intrinsic viscosity, molecular weight, structural, thermal, morphological, and rheological analysis. The durian rind's white part has higher pectin yield than the rind with thorns, while variety D168 has lower yield than other varieties. The parts and varieties did not significantly affect DE and AUA. Pectin yield and DE deteriorated at higher acid concentrations (0.1, 1.0 M). Mineral acids (hydrochloric, sulphuric, and nitric acids) were more effective in extracting pectin of higher purity (AUA > 65%). Organic acids-extracted pectins (citric, acetic, and tartaric acids) had AUA < 65%, indicating poor purity. 0.001M sulphuric acid was selected for extraction optimization due to its good yield (9.13%) and purity (AUA = 66.72%) of lowmethoxyl pectin (LMP) (DE = 20.11%). According to response surface methodology, temperature was the most significant variable affecting yield and purity. DE was not pronouncedly affected by temperature (75 – 95 ℃), time (30 – 270 minutes), and S:L (1:20 – 1:60 g/mL). The optimal extraction conditions (93.3 ℃, S:L 1:50, 185 minutes) yielded 12.12% pectin with AUA = 77.01%, DE = 18.99%, intrinsic viscosity = 148.74 mL/g, and molecular weight = 42.12 kDa. The strongest gel was obtained with 3% (w/v) pectin at pH 3, showing better gel strength than commercial LMP. The gel showed good thermal stability throughout heating and cooling. Therefore, durian rind is a potential LMP source, which could be a gelling and thickening agent for weakacid- low-calorie food and pharmaceutical applications. Future studies could be done to explore durian rind pectin’s applications in the pharmaceutical and food industries 2023-03 Thesis NonPeerReviewed text en http://eprints.uthm.edu.my/11041/1/24p%20JONG%20SZE%20HUI.pdf text en http://eprints.uthm.edu.my/11041/2/JONG%20SZE%20HUI%20COPYRIGHT%20DECLARATION.pdf text en http://eprints.uthm.edu.my/11041/3/JONG%20SZE%20HUI%20WATERMARK.pdf Jong, Sze Hui (2023) Extraction and characterization of low methoxyl pectin from durian rind. Doctoral thesis, Universiti Tun Hussein Onn Malaysia.
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
English
English
topic T Technology (General)
spellingShingle T Technology (General)
Jong, Sze Hui
Extraction and characterization of low methoxyl pectin from durian rind
description Durian is a tropical fruit in Southeast Asia. Durian rind, comprising 65-70% of durian total weight, may serve as a potential source of pectin, a gelling agent commonly used in the food and pharmaceutical industries. This study aims to optimize the pectin extraction from durian rinds and characterize its physicochemical and rheological properties. The factors affecting pectin extraction: durian rind parts and varieties, acid type and concentration, temperature, duration, and solid-to-liquid ratio (S:L) were screened and optimized based on yield, esterification degree (DE), and purity (AUA). Pectin was characterized by intrinsic viscosity, molecular weight, structural, thermal, morphological, and rheological analysis. The durian rind's white part has higher pectin yield than the rind with thorns, while variety D168 has lower yield than other varieties. The parts and varieties did not significantly affect DE and AUA. Pectin yield and DE deteriorated at higher acid concentrations (0.1, 1.0 M). Mineral acids (hydrochloric, sulphuric, and nitric acids) were more effective in extracting pectin of higher purity (AUA > 65%). Organic acids-extracted pectins (citric, acetic, and tartaric acids) had AUA < 65%, indicating poor purity. 0.001M sulphuric acid was selected for extraction optimization due to its good yield (9.13%) and purity (AUA = 66.72%) of lowmethoxyl pectin (LMP) (DE = 20.11%). According to response surface methodology, temperature was the most significant variable affecting yield and purity. DE was not pronouncedly affected by temperature (75 – 95 ℃), time (30 – 270 minutes), and S:L (1:20 – 1:60 g/mL). The optimal extraction conditions (93.3 ℃, S:L 1:50, 185 minutes) yielded 12.12% pectin with AUA = 77.01%, DE = 18.99%, intrinsic viscosity = 148.74 mL/g, and molecular weight = 42.12 kDa. The strongest gel was obtained with 3% (w/v) pectin at pH 3, showing better gel strength than commercial LMP. The gel showed good thermal stability throughout heating and cooling. Therefore, durian rind is a potential LMP source, which could be a gelling and thickening agent for weakacid- low-calorie food and pharmaceutical applications. Future studies could be done to explore durian rind pectin’s applications in the pharmaceutical and food industries
format Thesis
author Jong, Sze Hui
author_facet Jong, Sze Hui
author_sort Jong, Sze Hui
title Extraction and characterization of low methoxyl pectin from durian rind
title_short Extraction and characterization of low methoxyl pectin from durian rind
title_full Extraction and characterization of low methoxyl pectin from durian rind
title_fullStr Extraction and characterization of low methoxyl pectin from durian rind
title_full_unstemmed Extraction and characterization of low methoxyl pectin from durian rind
title_sort extraction and characterization of low methoxyl pectin from durian rind
publishDate 2023
url http://eprints.uthm.edu.my/11041/1/24p%20JONG%20SZE%20HUI.pdf
http://eprints.uthm.edu.my/11041/2/JONG%20SZE%20HUI%20COPYRIGHT%20DECLARATION.pdf
http://eprints.uthm.edu.my/11041/3/JONG%20SZE%20HUI%20WATERMARK.pdf
http://eprints.uthm.edu.my/11041/
_version_ 1800721943659282432
score 13.211869

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