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Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface

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This study optimized pectin extraction from jackfruit waste using Central Composite Design, finding 90°C and 60 minutes optimal for a 38.42% yield. The extracted pectin is low methoxyl, suitable for low-sugar products.

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Food additivesJackfruit wastesMethoxyl contentPectinResponse surface methodology

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Area of Science:

  • Food Science
  • Biochemistry
  • Chemical Engineering

Background:

  • Jackfruit waste is a rich source of pectin.
  • Pectin extraction requires optimized conditions for maximum yield and quality.
  • Low methoxyl pectin has specific applications in the food industry.

Purpose of the Study:

  • To optimize pectin extraction from jackfruit waste.
  • To determine the ideal temperature and time for pectin extraction.
  • To characterize the extracted pectin and assess its yield.

Main Methods:

  • Central Composite Design (CCD) for experimental optimization.
  • Pectin extraction using oxalic acid.
  • Analysis of pectin yield and characterization.

Main Results:

  • Optimal extraction conditions determined: 90°C for 60 minutes.
  • Maximum pectin yield achieved was 38.42% under optimal conditions.
  • Extraction time and temperature significantly impacted pectin yield (p<0.05).
  • Large-scale extraction (10kg) yielded 38% pectin.
  • Isolated pectin classified as low methoxyl pectin.

Conclusions:

  • Optimized conditions significantly enhance pectin yield from jackfruit waste.
  • The extracted low methoxyl pectin shows potential for use in low-sugar food products.
  • This research provides a viable method for valorizing jackfruit waste into a valuable food ingredient.