Valorization of Passion and Tamarillo Fruit Waste for Extraction and Characterization of Pectin

Nataraj, Manjula and Hridhay Keerthana, Kotha and Thiraviam, Vanitha (2024) Valorization of Passion and Tamarillo Fruit Waste for Extraction and Characterization of Pectin. Waste and Biomass Valorization, 15. pp. 5263-5274.

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Abstract

The food industry generates millions of tonnes of waste annually from citrus, apple, and other fruits. Commercial pectin extracted from citrus and apple pomace is commonly used in food industries, but there is limited research on extracting pectin from other fruit wastes. Passion and tamarillo fruits are excellent sources of dietary fiber, hydrocolloids, polyphenols, and micronutrients. This manuscript discusses the optimization and characterization of pectin extracted from two varieties of passion fruit peel (P. edulis (PE) & P. ligularis (PL)) and tamarillo (TT) fruit pomace using different extraction methods with different extractants and compared the pectin quality. The pectin yield was higher in TM (Tamarillo, microwave extraction method) and PeC (Passiflora edulis, conventional extraction method) with tartaric acid used as an extractant. Nitric acid extraction of TT and PE had significantly higher AUA values in conventional and microwave extraction methods respectively, with a relatively highest yield of pectin. In this study, pectin extracted from TT and PE by conventional methods showed higher DE values, indicating HMP (High Methoxyl Pectin). FTIR (Fourier-transform infrared spectroscopy) spectral analysis showed that the extracted pectin had a characteristic band similar to commercial pectin. The surface morphological charac- teristics of the peel were flaky, rough, and uneven in texture, whereas the pectin had a smoother surface with a slightly flaky texture. The flow behaviour index of extracted pectin was less than one, indicating shear thinning behaviour. The presence of protein in the extracted pectin may enhance the stability of the emulsions, used in various food applications.

Item Type:	Article
Uncontrolled Keywords:	Passion and tamarillo fruits · Pectin · Protein · DE · AUA​· Emulsion
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	07 Mar 2025 05:50
Last Modified:	07 Mar 2025 05:50
URI:	http://ir.cftri.res.in/id/eprint/19230

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