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Waste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener


MOJ Food Processing & Technology
Siti Radhiah Omar,1,2 Nurul Afiqah Md Hamsan,1 Muhammad Najib Abdullah2

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Abstract

Pectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using a conventional acid extraction method. The influences of different acid reagents used (citric acid and nitric acid), extraction time (30, 45 and 60 min) and temperature (60, 70 and 80°C) towards the extraction yield and its degree of esterification (DE) of pectin from Cucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields of pectin (35.26%) under optimum condition at 80°C and 60 min. Extraction time and temperature were significantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for both acids was at 80°C and 60 min. The degree of esterification (DE) of the isolated pectin in this study was 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was considered as high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color of pectin extract which is preferable to be commercialized. Pectin from honeydew waste is a novel food ingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industry applications and other non-food potential interventions.

Keywords

pectin, cucumis melo l var inodorous peels, acid extraction, characterization, optimum, condition, citric acid, potential, interventions, commercialization, pharmaceutical, parameters, honeydew, immanent, blanched

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