Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization
The current study investigates the influence of acid-heating extraction conditions on durian rind pectin yield and properties. A central composite rotatable design was employed to study the effect of extraction temperature (75 – 95 ◦C), duration (30 – 270 min), and solid-to-liquid ratio (S:L) (1:2...
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| Format: | Article |
| Language: | English |
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Elsevier
2023
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| Online Access: | http://eprints.uthm.edu.my/9277/ http://eprints.uthm.edu.my/9277/1/J15409_8ac80aef5d351bfc48c7c94b88480072.pdf |
| _version_ | 1848889631994544128 |
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| author | Sze Hui Jong, Sze Hui Jong Abdullah, Norazlin Muhammad, Norhayati |
| author_facet | Sze Hui Jong, Sze Hui Jong Abdullah, Norazlin Muhammad, Norhayati |
| author_sort | Sze Hui Jong, Sze Hui Jong |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | The current study investigates the influence of acid-heating extraction conditions on durian rind pectin yield and
properties. A central composite rotatable design was employed to study the effect of extraction temperature (75 –
95 ◦C), duration (30 – 270 min), and solid-to-liquid ratio (S:L) (1:20 – 1:60 g/mL) at 0.001M H2SO4 on durian
rind pectin yield, esterification degree (DE), and purity (AUA). Based on the results, pectin yield and AUA were
significantly affected by extraction temperature, time, and S:L. Among them, extraction temperature was the
most significant variable positively affecting the pectin yield and purity. DE was not pronouncedly influenced by
extraction temperature, time, and S:L. Under the optimal extraction condition (93.3 ◦C, S:L 1:50 g/mL, 185 min),
the experimental yield (12.12%) and AUA (77.21%) of the extracted pectin were in close agreement with the predicted values. The optimized pectin had DE = 18.99% and molecular weight = 42.12 kDa. The FT-IR spectrum showed that DP is rich in polygalacturonic acid. DP powders were homogenous slab-like granules with smooth surfaces and had relatively good thermal properties. Thus, durian rind is a potential source of low methoxyl pectin, which could be a capable thickener for low-calorie foods and beverages. |
| first_indexed | 2025-11-15T20:29:15Z |
| format | Article |
| id | uthm-9277 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:29:15Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-92772023-07-17T07:47:24Z http://eprints.uthm.edu.my/9277/ Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization Sze Hui Jong, Sze Hui Jong Abdullah, Norazlin Muhammad, Norhayati T Technology (General) The current study investigates the influence of acid-heating extraction conditions on durian rind pectin yield and properties. A central composite rotatable design was employed to study the effect of extraction temperature (75 – 95 ◦C), duration (30 – 270 min), and solid-to-liquid ratio (S:L) (1:20 – 1:60 g/mL) at 0.001M H2SO4 on durian rind pectin yield, esterification degree (DE), and purity (AUA). Based on the results, pectin yield and AUA were significantly affected by extraction temperature, time, and S:L. Among them, extraction temperature was the most significant variable positively affecting the pectin yield and purity. DE was not pronouncedly influenced by extraction temperature, time, and S:L. Under the optimal extraction condition (93.3 ◦C, S:L 1:50 g/mL, 185 min), the experimental yield (12.12%) and AUA (77.21%) of the extracted pectin were in close agreement with the predicted values. The optimized pectin had DE = 18.99% and molecular weight = 42.12 kDa. The FT-IR spectrum showed that DP is rich in polygalacturonic acid. DP powders were homogenous slab-like granules with smooth surfaces and had relatively good thermal properties. Thus, durian rind is a potential source of low methoxyl pectin, which could be a capable thickener for low-calorie foods and beverages. Elsevier 2023 Article PeerReviewed text en http://eprints.uthm.edu.my/9277/1/J15409_8ac80aef5d351bfc48c7c94b88480072.pdf Sze Hui Jong, Sze Hui Jong and Abdullah, Norazlin and Muhammad, Norhayati (2023) Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. Carbohydrate Polymer Technologies and Applications, 5. pp. 1-13. https://doi.org/10.1016/j.carpta.2022.100263 |
| spellingShingle | T Technology (General) Sze Hui Jong, Sze Hui Jong Abdullah, Norazlin Muhammad, Norhayati Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title | Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title_full | Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title_fullStr | Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title_full_unstemmed | Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title_short | Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| title_sort | optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/9277/ http://eprints.uthm.edu.my/9277/ http://eprints.uthm.edu.my/9277/1/J15409_8ac80aef5d351bfc48c7c94b88480072.pdf |