Year-end Sale % OFF 
Abstract
Pectin is a polysaccharide used as rheology modifier in products such as food and beverages. This work assessed the effect of UV light, pH and temperature on the thickening property of pectin extracted from banana, orange and lime peels. Pectin was extracted using alcohol precipitation method and was analyzed using FT – IR spectrometer and GCMS. pH and UV light degradation/depolymerization of pectin solutions were carried out using viscometric and statistical methods. Increase in temperature negatively affects the viscosity of the samples. The viscosity of the banana, orange and lime pectin samples decreased on exposure to UV light for both 30 and 60 days. The observed decrease in the kinematic viscosity of the samples might be attributable to depolymerization which might have occurred with the samples on exposure to the UV light. The viscosity of the samples remained the same at the pH of 4, 7 and 10. Analysis of variance (one way) indicated significant difference in the kinematic viscosity measured to determine the effect of ultraviolet light and temperature (p 0.05). Therefore, exposure to sunlight of pectin containing food drinks can cause decline in the quality of the product. Keywords : Pectin, viscosity, temperature, UV light, pH
Highlights
Pectin is a family of complex variable polysaccharides extracted from the primary cell wall of higher plants (Canteri-Schemin et al, 2005, Castillo-Israel et al, 2015 and Joel et al, 2018)
Effect of temperature and concentration on the viscosity of orange peel pectin solutions was studied by Kar and Arslan, 1999 and found that viscosity decreases with increase in temperature due to increase in thermal energy and intermolecular distances arising from thermal expansion
Complex heterogeneous polysaccharides that comprises of sodium alginate and pectin were reported to be partially depolymerized by a photochemical reaction using ultra-violet light in the presence of titanium oxide catalyst within the period of 6 hours at pH 7, it resulted in a total decrease in molecular weight which in turn reduces thickening property of the pectin, influence of pH on pectin degradation was studied (Buranaosot, et al, 2009 and 2010)
Summary
Pectin is a family of complex variable polysaccharides extracted from the primary cell wall of higher plants (Canteri-Schemin et al, 2005, Castillo-Israel et al, 2015 and Joel et al, 2018). It is primarily located in the middle lamella between cells in the tissues of higher plants. Effect of temperature and concentration on the viscosity of orange peel pectin solutions was studied by Kar and Arslan, 1999 and found that viscosity decreases with increase in temperature due to increase in thermal energy and intermolecular distances arising from thermal expansion. The objective of this work was to assess the effect of ultraviolet light, pH and temperature on the thickening property of banana, orange and lime peels pectin
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Applied Sciences and Environmental Management
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
