Optimization and Quality Characteristics of Mango Peel Pectin

Abstract

Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its quality characteristics were studied in comparison with commercial pectin (CP). Result: The maximum yield (14.23%) was obtained for C-9 combination. Functional properties such as solubility, swelling index, water absorption and bulk density ranged from 49.74 to 72.27 per cent, 2.89 to 5.22 g/g, 3.21 to 6.82 ml/g and 1.06 to 1.59 g/cm3. In commercial pectin it was 65.99±0.63 per cent, 2.65±0.14 g/g, 5.79±0.15 ml/g and 1.29±0.07 g/cm3 respectively. Quality characteristics such as Degree of esterification, equivalent weight, methoxyl content and total anhydrouronic acid ranged from 83.37 to 88.98 per cent, 960.5 to 831, 3.83 to 5.28 per cent and 52.30 to 40.5 respectively. In commercial pectin it was 89.03, 906.5, 4.07 and 42.67 per cent respectively. Findings revealed that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the functional properties and quality characteristics are on par with commercial pectin.