Elbeltagy, A., El-Adawy, T., Rahma, E. (2021). UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN. Menoufia Journal of Food and Dairy Sciences, 6(4), 51-52. doi: 10.21608/mjfds.2021.214219
A. E. Elbeltagy; T. El-Adawy; E. H. Rahma. "UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN". Menoufia Journal of Food and Dairy Sciences, 6, 4, 2021, 51-52. doi: 10.21608/mjfds.2021.214219
Elbeltagy, A., El-Adawy, T., Rahma, E. (2021). 'UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN', Menoufia Journal of Food and Dairy Sciences, 6(4), pp. 51-52. doi: 10.21608/mjfds.2021.214219
Elbeltagy, A., El-Adawy, T., Rahma, E. UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN. Menoufia Journal of Food and Dairy Sciences, 2021; 6(4): 51-52. doi: 10.21608/mjfds.2021.214219
UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN
Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
Abstract
The present study was performed on the peels of orange and lemon as raw materials to extract and isolate pectin. Pectin extraction factors i,e acid type, concentration and temperature as well as time were studied and standardized. Also, its effect on the pectin yield, physico-chemical properties in addition to evaluate the produced pectin on the quality attributes of carrot and strawberry jams. Citric acid extracted was higher in pectin yield 38.60% compared to HCl which was 23.83 % as pectin yield for lemon peels. The yield of isolated pectin from orange peels was 54.80 and 23.44% using citric acid and HCl respectively. The optimum acid concentration for pectin extraction was found to be 1N and 0.3 N for citric and HCl respectively, and the suitable time and temperature for extraction was 60min and 80 oc for both acids used. There were marked differences in isolated pectin physico-chemical properties according to the raw material and acid used for pectin extraction. Orange peels citric acid pectin was better particularly MeO, EW, AUA compared to lemon peel pectin. The contents of moisture, ash and protein in the isolated pectins were lower for citric acid compared to HCl treatment. In general, results proved that orange citric acid prepared pectin has better physico-chemical properties which are good indication in pectin quality evaluation. The prepared pectins were used in carrot and strawberry James and showed positive effect on both jams sensory properties, particularly colour, texture and overall acceptability. Therefore, it’s worthwhile to focus on citrus processing wastes as an academic and applied good value to reduce the total production costs, increase the added value to the raw material, profitability, and environmental pollution reduction.
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