Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels

Abstract. Shaibu CO, Dinshiya J, Shaibu VE. 2022. Short Communication: Extraction and characterization of pectin from ripe and unripe mango (Mangifera indica) peel. Asian J Nat Prod Biochem 20: 16-20. Pectin is a heteropolysaccharide present in the cell walls of different plants at different concentrations with widespread applications. This work aimed at extracting and characterizing pectin from ripe and unripe mango peel to investigate the effect of ripeness on the yield and quality of mango pectin. To obtain the optimum extraction condition, pectin was extracted at varying temperatures, time and pH using 0.1 N HCl as the extraction solvent. The maximum yield of pectin was found to be 22.67% for ripe mango peel and 21.90% for unripe mango peel. The optimum extraction conditions were found to be 90ºC, 60mins and pH 1.5. The pectin extracted using the optimum extraction conditions was then characterized. The moisture content, ash content, methoxyl content, equivalent weight, anhydrouronic acid and degree of esterification of the ripe mango peel pectin were found to be 8.76±0.08%, 10.12±0.47%, 9.17±0.27%, 883.07±13.85 g, 72.45±0.59 and 72.52±0.09% , respectively. In contrast, those of unripe mango peel pectin were found to be 8.13±0.13%, 9.12±0.34%, 8.83±0.19%, 823.38±14.07 g, and 71.56±0.34%, 70.34±0.38%, respectively. This study showed that ripe mango peel might be more suitable for use as a pectin source. However, pectin extracted from ripe and unripe mango peel could be considered an alternative source of pectin in food processing, pharmaceutical industries, and various places of pectin application.

Objective: To evaluate the effect of the pH and extraction temperature on the pectin yield from mango (Mangifera indica) peel, cultivar Banilejo, and its physicochemical properties. Design/methodology/approach: Pectin extraction was done by acid hydrolysis, using hydrochloric acid and ethyl alcohol to precipitate and purify. A randomized design with a factorial arrangement was used, evaluating the effect of pH (1.5, 2.0, and 2.5) and temperature (70, 80, and 90 ºC) on the yield and quality of pectin. Quality was determined by measuring pH, viscosity and moisture content, ash, methoxyls, and esterification degree. Their means were compared using Tukey's test at 95 % confidence. Results: The best results were obtained at pH 2.0 and 80 ºC, reporting an 18.159 % yield, 6.766 % moisture, 2.630 % ash, 0.085 Pa.s of viscosity, 26.307 % methoxyl, and 64.753 % esterification. Study limitations/implications: The different treatment combinations demonstrate that pH, ash, methoxyl content, and esterification degree vary as a function of the assessed pH and extraction temperatures; while viscosity, moisture and yield were not influenced by these variables. Findings/conclusions: It is concluded that mango peel is a viable source to obtain quality pectin.

Pectin, a vital hydrocolloid, is widely utilized in food, medicine, and cosmetics for its gelling, thickening, and stabilizing properties. Although citrus peels are used for pectin production, there is a need to enhance extraction efficiency and identify the optimal methods for commercial use. This study aimed to optimize pectin extraction from orange peel powder (OPP) and lime peel powder (LPP) using different acids (0.05M HCl, H₂SO₄, HNO₃, and citric acid) under controlled conditions (80°C, pH 2.0) for 60 and 90 min. The highest pectin yield was achieved at 90 min, with sulfuric acid yielding 21.63% from OPP and citric acid producing 32.53% from LPP, confirmed by principal component analysis (PCA). The extracted pectin was analyzed for several key characteristics, including moisture content, ash content, equivalent weight, methoxyl content, anhydrouronic acid (AUA) content, and solubility in hot and cold water, and hot and cold alkali. Pectin from OPP exhibited higher moisture and ash levels than that from LPP. Specifically, OPP-derived pectin demonstrated 61.65% esterification, 7.29% methoxyl content, 67.19% AUA content, and an equivalent weight of 683.41 mg/mL. In contrast, pectin extracted from LPP showed 66.39% esterification, 7.73% methoxyl content, 66.09% AUA content, and a higher equivalent weight of 792.57 mg/mL. Both OPP and LPP yielded high-methoxyl pectin suitable for gelling applications. PCA revealed that pectin extracted from LPP had superior values for equivalent weight, methoxyl content, and esterification degree compared to OPP. Interestingly, AUA content negatively correlated with these properties, while other parameters were positively correlated. These findings indicate that using citric acid to extract pectin from lime peels could outperform current commercial methods, yielding high-methoxyl pectin with excellent gelling properties. This makes it especially valuable for industrial applications in the food, pharmaceutical, and cosmetic sectors.

Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.

The physiological losses in weight and the changes in the total pectin, water-soluble, oxalate-soluble and acid-soluble pectin in guavas picked at 2 stages of maturity (fully developed green and yellow fruits) stored at 47-50 degree F (relative Humidity 85-90 percent) and at room temperature (20-28 degree C) have been reported and discussed. The physiological losses in weight of green guavas stored at room temperature for one and two weeks were 18.8 and 20.2 percent respectively whereas the corresponding losses in weight during refrigerated storage were 3.9,6.8,9.9 and 12.0 percent after 1,2,3 and 4 weeks' storage of green guavas respectively. The losses in weight of yellow guavas were comparatively higher. At room temperature, the quality of pectin (as judged from methoxyl content and anhydrouronic acid content) deteriorated very rapidly (within 1 week), more so in the case of yellow fruits. The water soluble and oxalate-soluble pectin increased both in green and yellow fruits, (the increase being greater at room temperature), whereas the acid soluble pectin decreased. From the viewpoint of recovery and quality of pectin, fully developed green or yellow firm guavas could be kept at 47-50 degree F for 4 weeks. At room temperature, guavas could hardly be kept for a week.

Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

Extraction is considered to be a critical unit operation to recover bioactive compounds from the in-situ state of many plant-based food processing wastes. The characteristics of pectin were predicted to vary with the source of raw material, extraction and post-extraction conditions. The study was focused to investigate the optimal conditions for extracting mango peel pectin (MPP) with increased yield and quality by microwave-assisted extraction (MAE). Box Behnken experimental design was used to model the influence of extraction parameters (microwave power, pH, and time) on the responses (yield, esterification degree, equivalent weight, anhydrouronic acid, and methoxyl content of pectin). The predicted models were adequately fitted to the experimental data (p ≤ 0.001) for all the response variables. A higher yield of pectin with better quality was obtained with optimal conditions of microwave power 606 watts (W), extraction time 5.15 min, and pH 1.83. The MPP obtained is categorized as low-methoxyl pectin as the range for the degree of esterification (DE) at all possible treatment variations remained below 50%. The study revealed that mango peel was an effective alternative source of pectin which could be extracted by microwave method on large scale.

Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

Valorizing fruit by-products into functional pectin: A study on Burmese grape (Baccaurea ramiflora), hog plum (Spondias mangifera) and wild fig (Ficus racemosa)

Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds. Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour. The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory characteristics. The results revealed that mango peel powder had high content of antioxidant and crude fiber, whereas mango kernel powder had a high content of moisture (6.62 ± 0.15%), ash (2.17 ± 0.13%), protein (8.17 ± 0.05%), and fat (1.67 ± 0.02%) as compared with mango peel powder. However, 4% mango peel and 2% mango kernel powder did not impact the texture or color of the cookies while substituting up to 6% resulted in color differences that were disliked. In cookies, phenolic and flavonoid content increased due to addition of mango peel and mango kernel that boosted their antioxidant activity. The sensory evaluation revealed that substituting up to 4% mango peel and 2% mango kernel powder resulted in cookies with acceptable mango taste and flavor; however, cookies prepared with the addition of 2% peel powder and 2% kernel powder resulted in highest sensory score and showed better results for physicochemical as well as antioxidant analysis. It is concluded that 2% mango peel and kernel were found to play a vital impact in improving the nutritional characteristics of fortified cookies.Practical applicationsIt is observed that the waste from fruit and vegetables is a rich source of biologically active compounds such as flavonoids and phenolic compounds, having strong antioxidant potential. Current study is conducted to not only validate the nutritional characterization and sensory evaluation of multigrain mango peel and kernel cookies but also enhance significance of fruit waste by its utilizing in different food products especially in baked products.

Characterization and optimization of extracted pectin from unripe banana and mango fruit peels

The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did not affect significantly the acidity of ice milk mixes. Supplementing ice milk with mango's peels powder increased the specific gravity, weight per gallon, melting resistances, total solids and protein content of the resultant ice milk. Overrun did not change by adding mango's peel powder up to 1.0%, while increasing the rate of adding mango's peel powder above that decreased the overrun. Although all ice milk treatments were accepted by the panelists ice milk treatments T1, T2 those made by adding 1.0 and 1.5% mango's peel powder gained the highest scores of organoleptic properties and were the most acceptable ice milk treatments. The scores of organoleptic properties of all ice milk did not change during the 8 weeks of storage. Titratable acidity, total solids, fat total protein and ash contents did not change significantly during the storage period.

Study of fruit by-products is increasing because they contain several bioactive compounds which can add value to food products. In this study, the effect of mango peel powder addition (0, 2, and 4%) on physical, structural, and antioxidant properties of starch edible films and their effectiveness as edible coatings on apple slices during storage (4 °C) were evaluated. The addition of mango peel powder increased the penetration resistance and a* and b* color parameters of edible films and reduced the numbers of holes in them. The higher antioxidant properties were obtained with the highest amount of mango peel added. For example, increases in 178.4 and 830.7% for total phenolic compounds (TPC) and antioxidant capacity (AC) were obtained, respectively. Suspensions (0, 2, and 4% of mango peel powder) applied as edible coating increased the firmness, browning index (BI), TPC, and AC of apple slices. In storage, the edible coating application did not inhibit the increase of BI and decrease of firmness of apple slices. However, the bioactive compounds and antioxidant capacity remained constant. Although further studies have to be conducted, mango peel powder may be used to improve the mechanical, physical, and antioxidant properties of edible films, and these could be used as an edible coating on apple slices.

Pectin can be used as food and pharmaceutical additives. Pectin was extracted using acid extraction method. The extraction condition has a major impact on the yield of extraction. Temperature, extraction time and pH showed a significant effect on the pectin yield. The optimum temperature, time and pH for the extraction of pectin from peels were determined to be 60°C, 60 min and 6 respectively. The yields of pectin under these optimum conditions were found to be 27% for fresh dried Punica granatum peels. The characteristics of pectin from Punica granatum peel were found to be molecular weight of 277.78 g/mol, methoxyl content of 4.96. The anhydrouronic acid content was found to be 91.5% and the degree of esterification was 30.77%. The moisture content of pectin obtained under the optimum conditions was found to be 69.6%. This study investigated the effect of temperature, time and pH on the yield and physicochemical characteristics of pectin extracted from Punica granatum peels.

Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Baccaurea ramiflora Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh. We applied the Box-Behnken Design of Response Surface Methodology with varied processing parameters including pH, time, and temperature. The Response Surface Methodology, employing a second-order polynomial model, successfully optimized the extraction conditions for the maximum pectin yield. The model predicted a pectin yield of 10.73%, which closely matched the experimental yield of 10.56%. The optimal conditions for pectin extraction were determined as pH (2.4), extraction time (56 min), and temperature (76°C). Further analyses of the extracted pectin under optimized conditions confirmed its excellent potential for food applications. The pectin was characterized by its moisture content (10.42%), water activity (0.51), ash content (3.41%), equivalent weight (769.23 mg/mole), methoxyl content (7.75%), anhydrouronic acid content (66.88%), degree of esterification (65.79%), and acetyl value (0.39%). These determined parameters strongly support that the pectin extracted from the peels of Burmese grapes is of good quality.