PHYSICO-CHEMICAL CHARACTERIZATION AND APPLICATION OF PECTIN EXTRACTED FROM SEASONALLY AVAILABLE DIFFERENT FRUITS WASTE IN JELLY PREPARATION

Abstract

Pectin is widely used as a gelling agent, thickener, emulsifier and stabilizer in different food processing operations. Chemically, it represents a polysaccharide, which is present in different amount in cell walls of all land plants. But some fruits are very rich in this component and can be used as source for its production commercially. In this study, mango peel, guava peel and jackfruit peel were selected as a source of pectin because of the abundance these fruits in Bangladesh. These peels were heated in a solution of distilled water and HCl at a temperature of 40-80°C for 10-40 minutes with continuous stirring. The solution was filtered out and the filtrate was treated with different low molecular weight alcohol such as ethanol to extract pectin. The precipitate was dried at 55°C under vacuum. The product was characterized by the parameters as methoxyl content, anhydrouronic acid content, degree of esterification, equivalent weight, ash and moisture. The characteristic parameters were found to be in the same range as those shown by the product proposed in the market as ‘Pectin’. Finally, this pectinwas used for the production of jelly.