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Structural and Functional Properties of Pectin Extracted from Jackfruit (artocarpus Heterophyllus) Waste: Effects of Drying

Rokeya Begum
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

Yus Aniza Yusof
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

Mohammad Gulzarul Aziz
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering & Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

M. Burhan Uddin
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering & Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

Pectin extracted from jackfruit waste was dried using different drying techniques, and the chemical composition and structure, flowability, appearance, solubility, and flow behaviour of the dried materials were determined. Yield, galacturonic acid content, and the degree of esterification were found within the ranges of 7–11, 62–68, and 59–66%, respectively, for freeze-dried, spraydried, vacuum oven-dried, and oven-dried pectin samples from jackfruit waste. Fourier transform infrared spectral analysis showed no major structural differences in the pectin samples produced by the various drying techniques, and their surface structures were comparable to those of analytical and food pectin. The drying methods did not significantly affect the chemical composition (p > 0.05) but did significantly affect the physical appearance, viscosity, and solubility of jackfruit waste pectin (p < 0.05).

Keywords: Drying; Functional properties; Jackfruit waste; Pectin; Structural properties

Location: Germ Plasm Centre, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Jackfruit

Objectives:

This study was undertaken to evaluate and compare the chemical and functional properties of freeze-dried, spray-dried, vacuum-oven dried, and oven-dried jackfruit waste pectin.

Methodology:

Jackfruit was collected from the Germ Plasm Centre, Bangladesh Agricultural University, Mymensingh, Bangladesh. The samples were analysed in the Unit Operation Lab, Department of Process and Food Engineering, Malaysia. Analytical-grade citrus pectin was purchased from Across Organics Co. Ltd. (New Jersey, USA). Commercial food grade pectin was obtained from Yantai Andre Pectin Co. Ltd. (Yantai, China). Preparation of jackfruit waste powder Alcohol Insoluble Solids (AISs) Jackfruit waste was washed until all adhering substances were removed, cut into small pieces, and dried in a Cabinet Drier at 60°C. The dried waste was ground to powder (particle size of 350 micron mesh) using a mechanical grinder (Buhlar Gold, USA). The AISs were prepared following the methods reported by Kuobala et al. with slight modifications. The ground jackfruit waste powder was suspended in 85% (v/v) ethanol at 70°C for 30 min in a shaking water bath. The resulting AIS were washed four times with the same concentration of ethanol and air-dried at 50°C to a constant weight. Extraction of jackfruit waste pectin Pectin was extracted from jackfruit waste AISs (100 g) by using 4.0 L of dilute mineral acid adjusted to pH 1.5 using 0.1 N H2SO4 and heated at 90°C for 90 min with constant stirring.[19] The hot extract was filtered through four folds of nylon cloth, cooled to room temperature, and centrifuged at 11000 rpm at 4°C for 10 min. The supernatant was then dispersed in an equal volume of 95% ethanol and allowed to settle for 1 h. The prepared precipitate was washed 3–4 times (until the decant water became colourless) with 70% ethanol followed by washing with 96% ethanol to minimise impurities. The purified pectin was pressed and then dried using one of the selected drying methods. Pectin drying Four different drying methods (oven, vacuum oven, spray, and freeze drying) were employed to dry the pectin precipitates. For air-oven drying, the product was dried at 40°C in an air oven to constant weight. For vacuum-oven drying, the precipitates were dried at 40°C under vacuum (24? Hg) in a vacuum oven (Fisher Scientific, Hampton, NH, USA) to constant weight. For spray drying, the precipitates were dispersed in deionised water and spray-dried in a lab plant SD-05 (West Yorkshire, UK) spray drier at 150°C inlet temperature and at 100°C outlet temperature. The pectin precipitate was dispersed in deionised water and freeze dried by using a Genesis freeze dryer (The Virtis Company, Gardiner, NY, USA). The dried pectin samples were stored for further analysis. The yield of pectin from each drying method was calculated by the following formula: Yield of pectin = Amount of pectin obtained x 100 / Total AIS taken

Physicochemical properties of pectin Moisture and galacturonic acid content The moisture content was determined by drying the pectin powder in the oven at 105°C for 24 h. The anhydro galacturonic acid (GalA) content of pectin was estimated using a colorimetric assay with slight modification. Samples (1 mg/mL) of 400 μL were taken in 15 ml glass tubes. A total of 40 μL of 4 M sulfamic acid-potassium sulfamate solution with a pH of 1.6 was added to all glass tubes and mixed thoroughly by vortex mixture. Following that, 2.4 mL of 75 mM sodium tetraborate in the presence of analytical grade (96.4%) H2SO4 was added, and the solution was stirred vigorously, again using vortex mixture. The solution was placed in a 100°C (boiling) water bath for 20 min and then cooled by plunging tubes into an ice bath for 10 min. After cooling, 80 μL of 0.15% (w/v) m-hydroxydiphenyl in 0.5% (w/v) NaOH was added to the glass tubes containing samples while 80 μL 0.5% (w/v) NaOH was added to glass tubes containing the control. The mixture was stirred vigorously with the vortex. The absorbance of the samples was read at 525 nm against the control. Galacturonic acid content was determined by using a standard curve of galacturonic acid. Colour values of jackfruit waste pectin Hunter colour values of jackfruit waste pectin produced by various drying methods were measured by using a colour reader (Minolta Model DP 301, Minolta, Japan). Before each measurement, the colour reader was standardised with the reference white plates provided with the equipment.

Source of Information: INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017, VOL. 20, NO. S1, S190–S201

Article Link (Online Journal): https://doi.org/10.1080/10942912.2017.1295054

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Drying is an important process for food preservation, and different drying techniques so far developed have a remarkable influence on the quality of the finished products. Jackfruit waste pectin obtained by freeze-, spray-, vacuum oven-, and oven-drying showed significant variations in terms of physical appearance, viscosity, and solubility as well as the mass, volume, and surface area properties. Freeze-dried samples had higher solubility and viscosity, with brighter colour than those obtained by other drying methods. Smaller particle size, greater surface area, and lower flowability were observed in the spray-dried samples. On the other hand, the oven-dried samples were similar to the vacuum dried samples with regard to colour, solubility, viscosity, and flowability. However, no significant effect of drying methods was observed on the composition and structure of the pectin. In conclusion, depending on the food application or end-product quality, a suitable drying method may be chosen to obtain pectin with the desired functional properties and appearance.

Knowledge Management: Journal