International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:3, March, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 2371-2380

Studies on Characterisation of Combined Pulsed Electric Field and Microwave Extracted Pectin from Jack Fruit Rind and Core
A. M. Nandhu Lal*, M. V. Prince and R. Sreeja
Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Tavanur - 679 573, Kerala, India
*Corresponding author

Value addition of inedible parts of Jackfruit such as rind and core using efficient and environment friendly methods would reduce wastage, and its disposal problem and also fetch additional profit to farmers. Pectin, a secondary food ingredient used as gelling, stabilizing and emulsifying agent in food products is such a valuable by-product having nutritional as well as health benefits. Conventional extraction method includes direct boiling using acidified water, which is time consuming and degrades quality pectin. Application of combined novel technologies might help in conquering the inadequacies of conventional methods. A combination of pulsed electric field treatment and microwave treatment was analyzed for extraction of pectin and was compared with conventionally extracted pectin. The results of characterization and comparison studies revealed that Pulsed electric field and microwave assisted extraction resulted in extraction of better quality pectin with acceptable quality.

Keywords: Pectin, Jackfruit, Pulsed electric field, Microwave extraction, Byproduct utilisation

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How to cite this article:

Nandhu Lal, A. M., M. V. Prince and Sreeja, R. 2020. Studies on Characterization of Combined Pulsed Electric Field and Microwave Extracted Pectin from Jack Fruit Rind and Core.Int.J.Curr.Microbiol.App.Sci. 9(3): 2371-2380. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.