Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent
Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current resea...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40830/ http://psasir.upm.edu.my/id/eprint/40830/1/20%20IFRJ%2021%20%2806%29%202014%20Ahmed%20087.pdf |
| _version_ | 1848849533727932416 |
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| author | Khan, Ammar Ahmed Butt, Masood Sadiq Randhawa, Muhammad Atif Karim, Roselina Sultan, Muhammad Tauseef Ahmed, Waqas |
| author_facet | Khan, Ammar Ahmed Butt, Masood Sadiq Randhawa, Muhammad Atif Karim, Roselina Sultan, Muhammad Tauseef Ahmed, Waqas |
| author_sort | Khan, Ammar Ahmed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition. |
| first_indexed | 2025-11-15T09:51:55Z |
| format | Article |
| id | upm-40830 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:51:55Z |
| publishDate | 2014 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-408302015-10-09T02:42:20Z http://psasir.upm.edu.my/id/eprint/40830/ Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent Khan, Ammar Ahmed Butt, Masood Sadiq Randhawa, Muhammad Atif Karim, Roselina Sultan, Muhammad Tauseef Ahmed, Waqas Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40830/1/20%20IFRJ%2021%20%2806%29%202014%20Ahmed%20087.pdf Khan, Ammar Ahmed and Butt, Masood Sadiq and Randhawa, Muhammad Atif and Karim, Roselina and Sultan, Muhammad Tauseef and Ahmed, Waqas (2014) Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent. International Food Research Journal, 21 (6). pp. 2195-2199. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2806%29%202014/20%20IFRJ%2021%20%2806%29%202014%20Ahmed%20087.pdf |
| spellingShingle | Khan, Ammar Ahmed Butt, Masood Sadiq Randhawa, Muhammad Atif Karim, Roselina Sultan, Muhammad Tauseef Ahmed, Waqas Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title | Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title_full | Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title_fullStr | Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title_full_unstemmed | Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title_short | Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent |
| title_sort | extraction and characterization of pectin from grapefruit (duncan cultivar) and its utilization as gelling agent |
| url | http://psasir.upm.edu.my/id/eprint/40830/ http://psasir.upm.edu.my/id/eprint/40830/ http://psasir.upm.edu.my/id/eprint/40830/1/20%20IFRJ%2021%20%2806%29%202014%20Ahmed%20087.pdf |