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Screening of Fruit Wastes as Pectin Source

R. Begum*
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Y. A. Yusof
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

M. G. Aziz
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M. B. Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

This study was carried out on estimation of inedible part (waste) of fruit and screening for potential pectin content (calcium pectate) in fruit wastes with respect to type, location and maturity. Fruit waste generation was significantly different in different fruit type, variety and maturity. In a whole fruit, amount of fruit waste (peel & core) was significantly higher than amount of fruit pulp. Among the waste evaluated the overall calcium pectate producing potential in order of merit were lemon, dragon fruit, guava, mango, jackfruit, banana, pomegranate, papaya, watermelon and pineapple. Unused fruit waste could be potential sources of pectin production.

Keywords: Calcium pectate, Inedible part of fruit, Maturity, Screening, Variety

Location: Department of Food Technology and Rural Industries, BAU, Mymensingh, Bangladesh and the Department of Process and Food Engineering, UPM, Malaysia.

Start Date: 00-06-2013

End Date: 00-03-2015

Program Area: Resource Development and Management

Commodity: Waste

Objectives:

It is a good idea to identify the important source of this valuable by product by determining the pectin content of fruit waste. For that reason the current research stand on the screening of fruit as a source of pectin.

Methodology:

This research work was carried out during June 2013 to March 2015 in the Department of Food Technology and Rural Industries, BAU, Mymensingh, Bangladesh and the Department of Process and Food Engineering, UPM, Malaysia. Materials Around 30 samples were selected to check the waste content and calcium pectate content of each fruit based on season, fruit maturity, fruit variety and location of fruit from Bangladesh and Malaysia. Samples were bought from local market and the germ plasm Centre, BAU, Mymensingh. Chemicals such as hydrochloric acid (37%), sodium hydroxide (AR), acetic acid (99.5%), calcium chloride (2 hydrate AR) and silver nitrate (AR) were purchased from R & M marketing. Percent fruit waste calculation Fruits were physically examined to ascertain their wholesomeness, washed and all adhere water were removed. The peel, core, seed and pulp/bulb were separated from each other and weighed separately to calculate percent waste and stored at -30°C for further analysis. Estimation of pectin as calcium pectate Pectin content in different types, variety and parts of different fruits was determined as calcium pectate using the gravimetric method described by Rangana (1986). The 50 g blended samples were extracted with 400 ml 0.05 N hydrochloric acid (HCl) for 2 hours at 85°C. Then volumes were made up to 500 ml with distilled water and were filtered through No. 4 What man filter paper. Then 100 ml aliquots was diluted 250 ml distilled water and the acid was neutralized with 1 N sodium hydroxide. Then 10 ml of 1 N sodium hydroxide was added in excess and allowed to stand overnight. Exactly 50 ml of 1N acetic acid was added and after 5 minutes 25 ml of 1 N calcium chloride was added with continuous stirring. The solution was allowed to stand for 1 hour, and then boiled for 1–2 minutes. Then the solution was filtered through previously prepared (wet the filter paper in hot water, dried in oven at 102°C for 2 hours, cooled in a desiccator and weighed in a covered dish washed with hot water and dried at 102 °C for 2 hours) filter paper. The residue remained on the filter paper was washed thoroughly with almost boiling water to free from chloride. Silver nitrate was used to test the presence of chloride. Filter paper containing calcium pectate was transferred to weighing dish, dried in an oven at 100°C to constant weight, cooled in a desiccator and weighed along with the filter paper.

Source of Information: J. Environ. Sci. & Natural Resources, 10(1): 65-70, 2017 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Pectin is an important food ingredients used in manufacturing different food products. Commercial food grade pectin is manufactured from apple and orange peels. In this work a comprehensive study has been carried to assess potentiality of tropical fruit wastes as a source of pectin. Among the wide range of tropical fruit wastes screened for pectin content, dragon fruit, lime, guava, mango and jackfruit were found as potential sources for pectin production. However, these selections also depend on availability and the volume of waste generated.

Knowledge Management: Journal