Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology

Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid

The demand for dietary fiber-rich cookies has increased due to customer awareness about the importance of dietary fiber in human health. In addition, the urge of creating food sustainability has led to the need to reuse food by-products. In this study, dietary fiber-rich cookies were developed by incorporating jackfruit rind (JFR) powder, a by-product of jackfruit processing, as a replacement for wheat flour. The study aimed to evaluate the effects of different replacement levels (0, 10, 20, 30 and 40 %) on the proximate composition, physical properties and overall sensory acceptability of the cookies. While JFR powder addition led to a significant increase in dietary fiber and antioxidant (phenolics, flavonoids and carotenoids) contents of the cookies, the physical properties and overall acceptability of the cookies were adversely affected. The total dietary fiber and total phenolic content of the cookies at 40 % JFR powder addition were 5 and 5.5 times as much as those of the cookies with 0 % JFR powder addition. To address the adverse effects of JFR addition, various concentrations of ascorbic acid (AA), a dough improver agent, were added to the blended dough, and their effects on dough and cookie properties were investigated. With the addition of ascorbic acid at concentrations of 200 mg ascorbic acid per 100 g of the blend flour, the cookie density and cookie hardness reduced by 16 % and 31 %, respectively while the overall acceptability increased by 37 % compared to those of the cookies without ascorbic acid addition.

Current progress in valorization of food processing waste and by-products for pectin extraction

Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.

Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity

BACKGROUND

The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods.

RESULT

The JFP yield increased from 9.7% to 21.5% with fruit maturity, accompanied by an increase in the galacturonic acid content (50.1%, 57.1%, 63.6%, and 65.2%) for stages I-IV respectively. The molecular weight increased from 147 kDa in stage I to 169 kDa in stage III, but decreased to 114 kDa in stage IV, probably due to cell-wall degradation during maturation. The JFP was of the high methoxyl type and the degree of esterification increased from 65% to 87% with fruit maturity. The functional properties of JFP were similar to or better than those reported for commercial apple pectin, thus highlighting its potential as a food additive. Although the phenolics and flavonoids content of JFP decreased with fruit maturity, their antioxidant capacity increased, which may be correlated with the increased content of galacturonic acid upon fruit development. Gels prepared from JFP showed viscoelastic behavior. Depending on the maturity stage in which they were obtained, different gelation behavior was seen.

CONCLUSION

The study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high-quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.

Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects

Pectin possesses a dual property of resistance and flexibility and thus has diverse commercial value which has generated research interest on this versatile biopolymer. Formulated products using pectin could be useful in food, pharma, foam, plasticiser and paper substitute industries. Pectin is structurally tailor-made for greater bioactivity and diverse applications. Sustainable biorefinery leaves greener footprints while producing high-value bioproducts like pectin. The essential oils and polyphenols obtained as byproducts from a pectin-based biorefinery are useful in cosmetics, toiletries and fragrance industries. Pectin can be extracted from organic sources following eco-friendly strategies, and the extraction techniques, structural alterations and the applications are continually being upgraded and standardized. Pectin has great applications in diverse areas, and its green synthesis is a welcome development. In future, growing industrial application of pectin is anticipated as research orients on biopolymers, biotechnologies and renewable source-based processes. As the world is gradually adopting greener strategies in sync with the global sustainable development goal, active involvement of policy makers and public participation are prime. Governance and policy framing are essential in the transition of the world economy towards circularity since green circular bioeconomy is ill-understood among the public in general and within the administrative circles in particular. Concerted efforts by researchers, investors, innovators, and policy and decision makers to integrate biorefinery technologies as loops within loop of biological structures and bioprocesses is suggested. The review focusses on generation of the different nature of food wastes including fruits and vegetables with cauterization of their components. It discusses the innovative extraction and biotransformation approaches for these waste conversions into value-added products at cost-effective and eco-friendly way. This article compiles numerous effective and efficient and green way pectin extraction techniques with their advantages with varying success in an integrated manner.

Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities

While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.

Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.

Optimization of substrate composition for pectinase production from Satkara (Citrus macroptera) peel using Aspergillus niger-ATCC 1640 in solid-state fermentation

Pectinase is an enzyme having a broad industrial and commercial application. However, higher production costs may be the major constraint for the wide-scale application of pectinase. Therefore, researchers are trying to reduce the pectinase production cost for subsequent application in the industrial processes by using a unique substrate and optimizing the fermentation medium components and process conditions. The main purpose of the current study was to optimize medium composition for pectinase production using Aspergillus niger-ATCC 1640 in the solid-state fermentation. The Response Surface Methodology (RSM) was performed to evaluate the effects of variables, specifically the concentrations of Satkara peel, urea, (NH₄)₂PO₄, NH₄NO₃, KH₂PO₄, ZnSO₄, and MgSO₄.7H₂O on pectinase production in the solid substrate. Firstly, a two-factorial design, Plackett-Burman design (PBD) was applied to screen the variables that significantly influenced the pectinase production. After finding the critical variables, 15 experimental runs were carried out using a Box-Behnken design (BBD) to derive a statistical model for optimizing the concentrations of the selected variables. The PBD model revealed that Satkara peel, urea, and (NH₄)₂SO₄ significantly affected the pectinase production. RSM results indicated that the predicted response for pectinase production was in good agreement with experimental data (R² = 0.9836). Under the optimized condition of Satkara peel (8.4 g/L), urea (0.5 g/L), and (NH₄)₂SO4 (2.7 g/L), the pectinase activity was predicted to be 0.6178 μmol/mL. In the present study, the experimental pectinase production achieved 0.6045 μmol/mL. The study revealed that optimization through RSM could improve the pectinase production from Satkara peel.

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

The influence of extraction variables on degree of esterification (DE) of pectin was studied due to the significant effects of DE on the properties of the pectin-based functional biomaterials. The extracting agents (sulfuric acid and citric acid), pH value of extraction solution, extraction time, and temperature were selected to study the hydrolysis reaction of carboxylic acid ester by response surface methodology (RSM). The hydrolysis reaction occurred more violently in the weak organic acid solution than that in the strong inorganic acid solution. The DE was significantly influenced by pH of extraction solution, extraction time, and temperature through the analysis of variance. In addition, the values of DE reduced with the increasing of extraction temperature, lapse of time, and decreasing of pH value. What is more, the effects of extraction conditions on the yield, monosaccharide composition, content of protein, and ferulic acid were also studied. It is evident that the lower pH value contributed to higher extraction yield. The content of Total CH and GalA of pectin extracted by sulfuric acid were higher than that of pectin extracted by citric acid, and the content of monosaccharide showed an opposite trend.

Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water

BACKGROUND

Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C).

RESULTS

The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g^-1 . Under these conditions, the pectin yield was 149.6 g kg^-1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples.

CONCLUSION

This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.

Interlayer-free Silica Pectin Membrane for Wetland Saline Water via Pervaporation

Wetland in South Kalimantan is one of surface water sources to provide clean water. However, seawater intrusion has spread into the wetland aquifer and reduce the quality of water. Silica-pectin membrane is a promising technology for desalination. The membranes were tested for desalination by pervaporation at room temperature (~25 °C). During pervaporation process, the water contacts to membrane and the separation is started to occurs as vapour phase by maintaining vacuum pressure (~1 bar). The permeate was collected in the cold trap after condensed using nitrogen liquid. The purpose of this research was to investigate the performance of interlayer-free silica pectin membrane for wetland saline water. Experimental results shows the fluxes of membrane are 0.35 and 0.19 kg.m-2 h-1 ( pectin 0%wt); 0.23 and 0.16 kg.m-2 h-1 (pectin 0.1%wt); 0.58 and 3.63 kg.m-2 h-1 (pectin 0.5%wt); 3.40 and 0.12 kg.m-2 h-1 (pectin 2.5%wt) calcined at 300 and 400 °C, respectively. Natural organic matter (NOM) and salt concentration in wetland saline water can reduce the fluxes up to (~98%). Nevertheless, overall salt rejection of membranes achieved >99%. It was found that low calcination gives better performance at high pectin concentration. While pectin concentration was limited at high calcination.

Removal of natural organic matter for wetland saline water desalination by coagulation-pervaporation

The high number of natural organic matter contain in wetland water may cause its water has brown color and not consumable. In other hand, intrusion of sea water through wetland aquifer create water become saline, notably on hot season. Coagulation is effective method to applied for removing of natural organic matter. However, it could not be used for salinity removal. Hence combination of coagulation and pervaporation process is attractive method to removing both of natural organic matter and conductivity of wetland saline water. The objective of this works is to investigate optimum coagulant doses for removing organic matter by coagulation process as pretreatment and to analysis performance of coagulation-pervaporation silica-pectin membrane for removing of organic matter and conductivity of wetland saline water. Coagulation process in this work carried out under varied aluminum sulfate dose 10-60 mg.L-1. Silica-pectin membrane was used for pervaporation process at feed temperature ~25 °C (room temperature). Optimum condition of pretreatment coagulation set as alum dose at 30 mg.L-1 with maximum removal efficiency 81,8 % (UV254) and 40 % (conductivity). In other hand, combining of coagulation-pervaporation silica-pectin membrane shows both of UV254 and salt rejection extremely good instead without pretreatment coagulation of 86,8 % and 99,9 % for UV254 and salt rejection respectively. Moreover, water flux of silica-pectin membrane pervaporation with coagulation pretreatment shown higher 17,7 % over water flux of wetland saline water without pretreatment coagulation. Combining of coagulation and pervaporation silica-pectin membrane is effective to removing both of organic matter and salinity of wetland saline water at room temperature.

Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review

Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.