Extraction and characterization of pectin from passion fruit peels
The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the mos...
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| Format: | Article |
| Language: | English |
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Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37593/ http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf |
| _version_ | 1848848649148170240 |
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| author | Liew, Shan Qin Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Liew, Shan Qin Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Liew, Shan Qin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the most important parameter influencing yield. DE was significantly affected by extraction time. Morphological analysis performed using scanning electron microscopy suggested that the dried passion fruit pectin has a smooth surface with little mound-shaped pellets on it. |
| first_indexed | 2025-11-15T09:37:51Z |
| format | Article |
| id | upm-37593 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:37:51Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-375932015-12-18T01:49:17Z http://psasir.upm.edu.my/id/eprint/37593/ Extraction and characterization of pectin from passion fruit peels Liew, Shan Qin Chin, Nyuk Ling Yusof, Yus Aniza The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the most important parameter influencing yield. DE was significantly affected by extraction time. Morphological analysis performed using scanning electron microscopy suggested that the dried passion fruit pectin has a smooth surface with little mound-shaped pellets on it. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf Liew, Shan Qin and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, 2. pp. 231-236. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000345 10.1016/j.aaspro.2014.11.033 |
| spellingShingle | Liew, Shan Qin Chin, Nyuk Ling Yusof, Yus Aniza Extraction and characterization of pectin from passion fruit peels |
| title | Extraction and characterization of pectin from passion fruit peels |
| title_full | Extraction and characterization of pectin from passion fruit peels |
| title_fullStr | Extraction and characterization of pectin from passion fruit peels |
| title_full_unstemmed | Extraction and characterization of pectin from passion fruit peels |
| title_short | Extraction and characterization of pectin from passion fruit peels |
| title_sort | extraction and characterization of pectin from passion fruit peels |
| url | http://psasir.upm.edu.my/id/eprint/37593/ http://psasir.upm.edu.my/id/eprint/37593/ http://psasir.upm.edu.my/id/eprint/37593/ http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf |