Abstract
The gelation properties of pectin from jackfruit waste were investigated and compared with those of analytical and commercial grade pectin gels. Gels produced from jackfruit waste pectins with various concentrations of sucrose (45%–60%), pectin (0.5% and 1%), and pH level (1–3), were investigated for their gelation properties. Pectins from jackfruit waste had higher protein (3.87%–4.19%), ash (4.95%–5.87%), and degree of esterification (63.00%–78.33%) as well as lower molecular weight (38,873–39,976 Da) than that of analytical and commercial pectins. The pectins from jackfruit waste formed a weak gel at 71°C, however, the gelation temperature was greatly influenced by the degree of esterification. The pectin extraction methods also influenced specific properties. Acid-hydrolysed pectin contained higher ash and proteins, a lower molecular weight, and resulted in a weaker gel than ammonium oxalate extracted pectin. The gelation properties of the analytical and commercial pectins were also influenced by pH as well as sucrose and pectin concentration. This study has demonstrated that pectins obtained from jackfruit waste can be applied as a potential gelling agent for food applications such as marmalades, jams, or other fruit suspensions.
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