National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Work has been carried out to investigate the isolation of pectin from various pineapple waste biomass such as peel, core and pomace and its process optimization. About 60% of total pineapple fruit is regarded as waste in form of peel, core, pomace and crown. A valuable byproduct that can be obtained from pineapple peel is pectin. The wide use of pectin as an ingredient imparts rheological and textural properties to various food products. Acid extraction followed by ethanol precipitation was used to extract pectin. Results revealed that yield of pectin were found to be 14.21%, 12.75% and 11.24% from pineapple pomace, core and peel respectively. Initial and final moisture content for all sources were also studied for pectin extraction. The pineapple wastes were treated separately with different pH (1, 1.5, 2.0, 2.5 and 3.0), extraction temperature (60, 65, 70, 75, 80, 85 and 90o C) and extraction time (20, 30, 40, 50, 60, 70, 80, 90 and 100 minutes).Maximum yield of pectin was optimized at 1.5, 85o C and 70 min for pH, extraction temperature and extraction time respectively.
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