Galacturonic Acid Content Research Articles

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice.

This study investigated the transformation of polyphenols, including free and bound polyphenols during the fermentation of wolfberry juice by Lactobacillus plantarum NCU137. Results indicated that fermentation significantly increased the free polyphenols content and released bound polyphenols, enhancing the antioxidant activity. Analysis showed that there were 19 free polyphenols, mainly scopoletin, pyrogallol, and dihydroferulic acid, and 16 bound polyphenols, especially p-coumaric acid, feruloyl hexoside, and caffeic acid. A significant correlation was observed between the generation and degradation of polyphenols, and specific bound polyphenols peaked during the 24-48 h fermentation. Furthermore, reduced surface roughness and galacturonic acid content in wolfberry residue, along with increased pectinase activity, suggested substantial pectin degradation in the cell wall, which may be associated with the release of polyphenols, due to pectin serving as carriers for bound polyphenols. The fermentation also increased polyphenol oxidase and peroxidase activity, contributing to polyphenol breakdown. These findings provide insights for improving wolfberry juice production.

Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential

The effect of hawthorn berries ripeness on the physicochemical, structural and functional properties of hawthorn pectin (HP) and its potential in sweet cherry preservation were investigated. With the advanced ripeness of hawthorn berries, the galacturonic acid (GalA) content decreased from 59.70 mol% to 52.16 mol%, the molecular weight (Mw) reduced from 368.6 kDa to 284.3 kDa, the microstructure exhibited variable appearance from thick lamella towards porous cross-linked fragment, emulsifying activity and emulsions stability, antioxidant activities, α-amylase and pancreatic lipid inhibitory capacities significantly increased. The heated emulsion stored for 30 d presented higher creaming index and more ordered oil droplets compared to the unheated emulsion. With the extended berries ripeness, the firmness of HP gels remarkably decreased from 225.69 g to 73.39 g, while the springiness increased from 0.78 to 1.16, HP exhibited a superior inhibitory effect in water loss, browning, softening, and bacterial infection in sweet cherries preservation.

Optimisation of the extraction process of pectin polymer from red dragon skin (Hylocereus polyrhizus)

Background: The variation of pectin extracted from red dragon skin (Hylocereus polyrhizus) depends on the type of acid, temperature, and length of extraction time. Objective: This research was conducted to determine the characteristics of pectin produced from red dragon skin based on using citric, oxalic, and acetic acids at pH 4, extraction temperature of 60°C and 75°C, and duration of 120 minutes. Method: A total of six conditions for pectin extraction were performed and the obtained product was dried using the freeze-dryer. Furthermore, the optimisation included yield, moisture content (MC), equivalent weight (EW), methoxyl content (MeO), galacturonic acid content (GA), degree of esterification (DE), sugar and organic acid levels (SO), and Fourier Transform Infrared Spectroscopy (FT-IR) was performed. Result: The EW value of red dragon skin and commercial apple pectin were comparable but the MeO value was slightly different from those extracted with 75°C oxalic acid. Compared to commercial apple and orange skin, the GA value of red dragon pectin extracted with 75°C oxalic acid was not different. Conclusion: FT-IR spectra contained groups -OH, -CH, and C=O and were confirmed to have a GA structure. The best product was obtained by conducting extraction under the condition of 75°C for 120 minutes using oxalic acid.

Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies.

Pectin-oligosaccharides (POS) serve diverse purposes as a food ingredient, antimicrobial and biostimulant in plants, and their functionality is linked to the degree of esterification. Grape and broccoli wastes emerge as environmentally friendly alternatives to obtaining pectin, serving as a sustainable source to producing POS. For example, microwaves have proven to be an effective and sustainable method to extract polysaccharides from plant matrices. This work aims to use grape and broccoli wastes as alternative sources for obtaining pectin by microwave-assisted extraction and biotransformation into POS, which possess biological properties. The extraction conditions were identified at a power of 400 W, 300 s for the extraction of pectin from grape pomace and broccoli waste. Biotransformation of pectins into POS, using commercial enzyme preparations (Viscozyme L and Pectinase). Characterisation was carried out by Fourier-transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. Physicochemical analysis indicated grape pomace and broccoli waste pectins had galacturonic acid content of 63.81 ± 1.67 and 40.83 ± 2.85 mg 100 mg-1, low degree of esterification of 34.89% and 16.22%, respectively. Biotransformation of pectins into POS resulted in a 20% hydrolysis rate. The main enzymatic activity was polygalacturonase for the degradation of the main structure of the pectin. Production of POS from agro-industrial wastes by emerging technologies, such as the combined use of microwave-assisted extraction and enzymatic processes, represents an alternative method for the generation of bioactive compounds with distinctive properties suitable for different applications of interest.

Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques

In order to obtain high yield pomelo peel pectin with better physicochemical properties, four pectin extraction methods, including hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted extraction (EAE) were compared. MAE led to the highest pectin yield (20.43%), and the lowest pectin recovery was found for EAE (11.94%). The physicochemical properties of pomelo peel pectin obtained by different methods were also significantly different. Pectin samples obtained by MAE had the highest methoxyl content (8.35%), galacturonic acid content (71.36%), and showed a higher apparent viscosity, thermal and emulsion stability. The pectin extracted by EAE showed the highest total phenolic content (12.86%) and lowest particle size (843.69 nm), showing higher DPPH and ABTS scavenging activities than other extract methods. The pectin extracted by HAE had the highest particle size (966.12 nm) and degree of esterification (55.67%). However, Fourier-transform infrared spectroscopy showed that no significant difference occurred among the different methods in the chemical structure of the extracted pectin. This study provides a theoretical basis for the industrial production of pomelo peel pectin.

Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation

Four modified hawthorn pectin fractions (MHPs), named MHP-30, MHP-50, MHP-70 and MHP-90, were obtained by ultrasonic-assisted pectin methyl esterase modification and gradient ethanol precipitation. The results indicated that all four MHPs were composed of galacturonic acid, galactose, xylose, arabinose, glucose and mannose in different proportions. With the increase of the ethanol concentration, the molecular weight, esterification degree and galacturonic acid content of MHPs all decreased, whereas the arabinose content and branching degree increased. The structural characterization from XRD, SEM, and FT-IR showed that four MHPs exhibited amorphous structure, similar functional groups, diverse surface morphologies. Besides, in vitro antioxidant assays confirmed that MHP-70 and MHP-90 exhibited stronger total antioxidant activities than MHP-30 and MHP-50. The results of simulated saliva-gastrointestinal digestion showed that the molecular weight of MHP-70 and MHP-90 remained stable, yielded small amounts of reducing sugars, and were resistant to digestion in the human upper digestive tract. Overall, MHP-70 and MHP-90 shown great potential as novel natural antioxidants, which are expected to be good carbon sources for the utilization of intestinal microorganisms.

Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels.

Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques-microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions was studied for each technique based on pectin yield and galacturonic acid content, and spectroscopic, chromatographic and colorimetric methods were used for pectin characterization. Better results for pectin yield were achieved through CE (20.80%), while higher galacturonic acid content was measured in pectin extracted using PUAE (88.53 g/100 g). Pectin extracted using PUAE also presented a higher degree of methylation and acetylation. A significant increase in the molecular weight of pectin was observed for the PUAE process (7.40 × 105 g/mol) by comparison with conventional extraction (1.18 × 105 g/mol). Hydrogels and cryogels prepared with pectin from sugar beet flakes also showed differences in physicochemical parameters determined by the method of pectin extraction. Hydrogels had higher bulk density values irrespective of the pectin extraction method, and overall lower values of the textural parameters. Cryogels prepared with pectin from CE showed higher values of the textural parameters of hardness, adhesiveness, cohesiveness, gumminess and chewiness, while gels obtained with pectin from MAE and PUAE had higher thermal stability. The results of this study prove that sugar beet flakes can be considered a potential source for pectin production, and the extracted pectin is suitable for obtaining hydrogels and cryogels with physicochemical parameters comparable to the commercial citrus and apple pectin available on the market.

Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties

This study assessed the influence of drying pretreatment and extraction conditions (type of acid and particle size of plant material) on the yield and physicochemical properties of pectin from sugar beet flakes resulted as by-product of sugar beet processing in the sugar industry. The results indicated that the drying conditions (hot-air drying and lyophilization) affected the extraction yield, the chemical composition of pectin, its color, degree of methylation and acetylation, molecular weight, and its rheological and emulsifying properties. The best results for pectin yield (16.20%), galacturonic acid content (91.19 g/100 g), degree of methylation and acetylation (66.93 and 23.87%), and molecular weight (3.89 × 105 g/mol) were obtained when sugar beet flakes were pretreated by hot-air drying, and the extraction was made with citric acid using plant material with particle sizes of 125–200 μm. This pectin also had high emulsion activity (51.42%) and emulsion stability (88.03%). The FT-IR spectra were similar, while pectin thermal behavior was affected by the drying pretreatment and extraction conditions. The results of this study showed that from this by-product of the sugar industry it can be extracted high quality pectin with rheological and emulsifying properties that are superior to commercial citrus and apple pectin.

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste.

Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.

Cell wall metabolism during the growth of peach fruit: Association of hardness with cell wall pectins

In this study, molecular composition of cell wall polysaccharides of peach during growth was investigated to elucidate influencing mechanism of hardness which regulated fruit quality. Results revealed that as fruit grew stage I to V (almost 36 to 103 day after flowering), hardness firstly increased and then decreased, reaching its peak in stage II. Microstructure indicated an increase in cell wall thickness and a transition from compact to loose adhesion between cell walls from stage Ⅰ to Ⅱ. Moreover, molecular weight (Mw), monosaccharide composition and fourier transform infrared spectra (FTIR) of peach polysaccharides extracted by water (WPP), chelating agent (CPP) and alkali (APP) indicated Mw of WPP and APP showed a downward trend and reaching the highest in stage II for CPP. Similar tendency appeared in the galacturonic acid (GalA) content. Content of galactose and arabinose in all polysaccharide decreased. Degree of esterificationa (DE) of CPP was the lowest in stage II. An increasing trend appeared in WPP. Finally, β-Galactosidase, α-l-arabinofuranosidase, pectin methyl esterase, polygalacturonase and their associated genes were analyzed to be evidence of the change of molecular composition. Above results implied Mw, GalA content and DE of CPP related with hardness during growth.

Cell wall as a barrier for protein extraction from tomato leaves: A biochemical study

Solanum lycopersicum (Tomato) leaves and stems are considered waste. Valorization of this waste can be achieved by for example the extraction of proteins. This prospect is promising but currently not feasible, since protein extraction yields from tomato leaves are low, amongst other due to the (physical) barrier formed by the plant cell walls. However, the molecular aspects of the relationship between cell wall properties and protein extractability from tomato leaves are currently not clear and thus objective of this study. To fill this knowledge gap the biochemical composition of plant cell walls was measured and related to protein extraction yields at different plant ages, leaf positions, and across different tomato accessions, including two Solanum lycopersicum cultivars and the wildtype species S. pimpinellifolium and S. pennellii. For all genotypes, protein extraction yields from tomato leaves were the highest in young tissues, with a decreasing trend towards older plant material. This decrease of protein extraction yield was accompanied by a significant increase of arabinose and galacturonic acid content and a decrease of galactose content in the cell walls of old-vs-young tissues. This resulted in strong negative correlations between protein extraction yield and the content of arabinose and galacturonic acid in the cell wall, and a positive correlation between the content of galactose and protein extraction yield. Overall, these results point to the importance of the pectin network on protein extractability, making pectin a potential breeding target for enhancing protein extractability from tomato leaves.

Extraction of pectin from jelly fig shell using microwave heating extraction: pectin physicochemical properties and antioxidant activities

Abstract Jelly fig is a crop of high economic value; however, the processing by-product of jelly fig, “jelly fig shell”, is not well utilized. In this study, jelly fig shell pectin was extracted through the microwave extraction technique. Then, galacturonic acid content, degree of esterification, molecular weight, functional group properties, and antioxidant activity were determined. The highest pectin yield (21.6 ± 0.1 %) was obtained at 200 mM citric acid and microwave power of 800 W, with extraction time of 4 min. The content of galacturonic acid in pectin was greater than 65 %, which meets the specifications of food-grade pectin. In terms of antioxidant ability, the IC50 of 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging rate of jelly fig shell pectin was 175.1 μg/mL. These results suggest that, comparing to the extracted jelly fig seed pectin, jelly fig shell has stable quality under more desirable extraction conditions, and has better physicochemical properties.

Microwave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixtures

This study aims to investigate pectin extraction from garlic (GW) and onion waste (OW) by microwave-assisted (MAE) and sequential microwave assisted-hot acid extraction (MAHE) methods. All extractions were performed under three different media including organic acids [citric (CA) and acetic (AA)], inorganic acids [sulfuric (H2SO4) and hydrochloric (HCl)] and their mixtures. GW provided more pectin yields compared with OW. While the highest pectin yields from GW and OW by MAE in H2SO4 were respectively 24.62 ± 0.65 and 24.93 ± 0.59%, these yields under MAHE were 27.99 ± 0.36 and 28.43 ± 0.42%, respectively. Higher pectin yields and galacturonic acid (Gal-A) contents were mostly achieved in inorganic acids. However, degree of esterification (DE), methoxyl content (MeO) and equivalent weight (EW) values were higher for the pectins extracted under organic acids. Extraction of pectin from GW and OW was also accomplished in dual acidic media by MAE. Addition of inorganic acids to the organic acid solutions resulted in increasing pectin yields. The highest pectin yields from GW and OW under dual acid solutions were respectively 23.36 ± 0.66 and 21.88 ± 0.52%, and achieved in 1/3 HCl-H2SO4 and 1/3 CA-H2SO4 mixtures by MAE. While increasing inorganic acid contents in dual acid solutions resulted in enhanced Gal-A contents, increasing organic acid volume also generated higher DE and MeO values of the pectins. Obtained successful outcomes indicate that MAHE method could be used as an efficient extraction technique for the higher pectin yields, and utilization of organic-inorganic dual acid mixtures during MAE provides enhanced yields and controlled physicochemical properties of pectin.Graphical abstract

Analyzing the structure-activity relationship of raspberry polysaccharides using interpretable artificial neural network model

The structure-activity relationship has been a hot topic in the field of polysaccharide research. Six polysaccharides and three polysaccharide fragments were obtained from raspberry pulp. Based on their structural information and immune-enhancing activity data, an artificial neural network (ANN) model was used for prediction, and Gradient-weighted class activation mapping (Grad-CAM) algorithm was exploited for explanation structure-activity relationship of these raspberry polysaccharides in the present study. The structural information and immune activity data of raspberry polysaccharides were respectively used as input and output in the ANN model. The training and testing losses of ANN model was no longer decreased after trained for 200 epochs. The mean-square error (MSE) of training set and test set stabilized around 0.003 and 0.013, and the mean absolute percentage error (MAPE) of training set and test set were 0.21 % and 0.98 %, indicating the trained ANN model converged well and exhibited strong robustness. The interpretability analysis showed that molecular weight, content of arabinose, galactose or galacturonic acid, and glycosyl linkage patterns of →3)-Arap-(1→, Araf-(1→, →4)-Galp-(1 → were the main structural factors greatly affecting the immune-enhancing activity of raspberry polysaccharides. This work may provide a new perspective for the study of structure-activity relationship of polysaccharides.

High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties.

Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5-40 min), temperature (105-135 °C), and solid to liquid ratios (SLRs) (10-30 w/v) were employed. Results showed that the optimal conditions for high cocoa-husk-pectin (CHP) yield of 26.22% was 105 °C for 5 min with an SLR at 20 w/v. The physicochemical characteristics of CHP were compared with commercial high-methoxyl pectin (CHMP) and commercial low-methoxyl pectin (CLMP). CHP was classified as low-methoxyl pectin, with a degree of esterification at 34.74% and methoxyl content of 5.08%. The galacturonic acid content of CHP was 32.71% which was lower than CHMP (72.69%) and CLMP (41.24%). The intrinsic viscosity and viscosity-average molecular weight was similar to CLMP but higher than CHMP. No significant differences in water-holding capacity were found among samples. CHP showed higher oil-holding capacity but lower solubility compared with commercial pectin. CHP solutions showed pseudoplastic behavior. The viscosities of CHP solutions improved at increasing concentrations and decreasing pH. The CHP solution viscosities were lower than CLMP at the same condition. The viscoelastic properties of CHP solutions increased at higher concentrations, with the optimal value at pH 3. CHP showed no genotoxicity when assayed using the Ames test. Autoclave extraction as an accessible fast method showed potential for high pectin yield recovery from cocoa husks.

Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O

In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100–150 °C, 5–15 min, and 10–20 mL g−1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g−1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.

Sustainable Approach for Utilization of Mango Peel Wastes for Pectin Extraction by Natural Deep Eutectic Solvents

Sequential ultrasound‐ and microwave‐assisted natural deep eutectic solvents (NADES) were used for the extraction of pectin from mango peels in this study. The two different NADES composed of proline: malonic acid (Pro: MA) and choline chloride: tartaric acid (ChCl: TA) which resulted in higher pectin yield were selected for further optimization studies. The processing conditions such as sonication duration, microwave intensity, microwave processing duration, and liquid–solid ratio were optimized using Box–Behnken design. The optimized conditions are sonication duration (7.5 min), microwave intensity (40 W/g), microwave processing duration (5 min), and liquid–solid ratio (65%). The physicochemical and technofunctional properties of pectin extracted using NADES were compared with conventional acid–extracted pectin. The moisture and ash content of NADES‐extracted pectin were within the specified limit provided by the International Pectin Producers Association. The NADES‐based extracted pectin contains galacturonic acid content higher than 65%, as mentioned by the Joint FAO/WHO Expert Committee on Food Additives and the European Commission. The higher anhydrouronic acid content of pectin (88.8 ± 0.21%–90.82 ± 0.11%) represents the superior purity of pectin. The higher degree of esterification (> 50%) indicates the extracted pectin is a high ester pectin. The similarity of FT‐IR spectra at 800–1300 cm−1 with the “fingerprint zone” of carbohydrates indicates that extracted pectin is functional pectin. The results showed that ultrasound‐ and microwave‐assisted NADES are efficient systems for extracting pectin with a high degree of esterification from mango peels.

Polysaccharide from Inga edulis Pods: Emulsifying Potential and Evaluation of the Extraction Conditions Using Taguchi Approach

Inga edulis fruits, an important cultivation commonly associated with coffee and cacao farming, were collected from Baturité, located in Ceará, Brazil. Polysaccharides from Inga edulis pods were extracted using citric acid solution, and the impact of the extraction conditions in the properties of the resultant polysaccharide such as the degree of methyl-esterification behavior and galacturonic content were evaluated utilizing Taguchi approach, an efficient and easy statistical tool. For the study, the extraction conditions applied were pH (2.4, 5 and 7), time (1, 2 and 3 h) and temperature (70, 80 and 90 °C). The condition which provides the higher degree of methyl esterification allied to higher galacturonic acid content was pH 2.4, time 1 h and temperature 90 °C. For this condition, the extraction yield obtained was 3.97% m/m polysaccharide/botanical material. The emulsifying capacity and emulsion stability were also evaluated, and the emulsions with lower concentrations of polysaccharide provided the best results about emulsifying action. In the best of our efforts in research, the characterization of polysaccharide from fruit pods of Inga edulis is reported for the first time and this research contributes to the knowledge about botanical potential of this vegetal species and reinforces its potential as industrial crop.

Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel

Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of 1:34.97 g/mL and an extraction time of 34.69 min, resulting in a pectin yield of 12.53%. The yielded pectin exhibited ash content of 3.64%, galacturonic acid content of 35.79 µg/mL, equivalent weight of 1950.88, methoxyl content of 1.39, anhydrouronic acid content of 31.12%, and degree of ¬esterification of 70.08%. FTIR analysis showed similar chemical group stretching and vibrations in both commercial pectin and JR pectin. The extracted pectin was then applied into model food gel and compared with commercial pectin. JR pectin formed a firm gel structure at low pH as compared to control pectin,¬ however both are classified as high methoxy pectin. Under optimum conditions, the experimental value was in close proximity to the predicted values with no significant difference, thereby validating the regression model. The potential of JR pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to commercially available pectin.

Kemampuan Filter Alami Berbasis Kulit Pisang (Musa paradisiaca L.) dalam Penjernihan Air

Waste from male banana peels (Musa paradisiaca Var. Paradisiaca), Ambon banana peels (Musa paradisiaca Var. Sapientum), and kepok banana peels (Musa acuminate L.) can be used as natural water filtration. The content of pectin, galacturonic acid and cellulose in banana peels can absorb heavy metals in water. This research aims to determine the filtration ability of natural waste materials such as kepok banana peels, Ambon banana peels and male banana peels which are most effectively used as water filtration media. This research consists of the sample preparation stage, carbonization stage, activation stage, and trial stage. The method used is an experimental method on a laboratory scale to measure Potential Hydrogen (pH), Total Dissolve Solid (TDS), and the level of clarity in water. The data obtained was tested using the Anova test with a significance level of 5% and the BNT test. Based on the BNT test which shows that male banana peels are not significantly proportional to the TDS of well water. Meanwhile, Ambon banana peel and Kepok banana peel are significantly proportional to TDS, and for Kepok banana peel, Ambon banana peel and male banana peel, it is significantly proportional to the pH of well water, because the significance results are less than 0.05%. From these findings it can be concluded that Kepok banana peels and Ambon banana peels are the most effective water filtration media to use.