Radio frequency‐assisted extraction of pectin from jackfruit (Artocarpus heterophyllus) peel and its characterization

Abstract

AbstractEmerging technologies for extraction of valuable components from food by‐products is the need of the hour as they are classified as green technology. Radio‐frequency assisted extraction (RFAE) is one such novel technology. The present study focused on the extraction of pectin from Jackfruit waste (peel) using RFAE. The optimum RFAE conditions found were RF time of 61.50 min, the ratio of liquid to solid 20.63:1 (ml/g), and pH 2.61. Under these conditions, the yield and degree of esterification (DE) of pectin was 29.40% and 65.07%, respectively. The value of DE suggests that Jackfruit pectin is categorized as high methoxyl pectin. Compared to the conventional method of extraction (12.37%) the yield of pectin was much higher in RFAE (29.40%). The study of viscosity measurement revealed that the solutions of pectin showed nearly pseudoplastic flow behavior. Hence, RFAE was found to be an effective, time saving, and eco‐friendly method for extraction of pectin from Jackfruit peel.Practical applicationsJackfruit peels are the major by‐product of Jackfruit processing industries and contribute to the waste disposal problem. Peels are a potential source of pectin, fiber, and starch. Recovery of these compounds from the peel is the biggest challenge. Conventional boiling is the traditional method used for extraction of pectin, which considerably takes more time and yields less pectin. Radio frequency‐assisted extraction of pectin under acidic conditions is an efficient, quick, and environmentally friendly method. This study demonstrated that radio frequency heating enhances the yield of pectin and reduces the extraction time. The extracted pectin has the potential to be used as a jellying, stabilizing, emulsifying, and thickening agent in food processing industries. Hence, radio frequency heating has a potential application as an efficient extraction technology, thus enhancing the yield of pectin.