Authors : Mamta Karikar, Bharati Ganu, Asmita Duragkar
Page Nos : 225-228
Description :
Fruits and vegetables are highly used food products. With rising population of India, the production as well as processing of horticultural crops has exponentially improved to meet its increasing demand. Processing of fruits and vegetables generate a large amount of peel waste, which has led to big nutritional and economic loss and create environmental issues. Value added products can be generated through horticultural waste leading to its sustainable utilization. In the recent years isolation and characterization of natural pectin has gained attention of the consumers, as interest in natural food has grown enormously over the last decades. Pectin was isolated from oranges, mango, jackfruit and raw papaya waste. Pectin was extracted from these peels by acidified water having pH 1.5 containing Calgon. The precipitated pectin was purified with absolute alcohol and percent yield was found to be 16.3, 19, 6 and 8 for orange, mango, jackfruit and raw papaya respectively. The extracted pectin was characterized mainly for degree of esterification, methoxyl content and anhydrouronic acid content. Pectin can be used as a natural emulsifier, gelling agent and stabilizer. Extracted pectin from peel waste is a natural and vegan alternative to synthetic emulsifier and gelling agent.
