Vol. 7, Issue 3 (2019)
Valorization of tomato processing waste: Characterization and process optimization of pectin extraction
Author(s): Animesh Singh Sengar, Ashish Rawson, Akash Pare and K Suresh Kumar
Abstract: Pectin is a polysaccharide predominantly used as food additive in various range of food product. Extraction of pectin from tomato peel has created a new approach towards the utilization of bio waste. Novel extraction technologies have proved to produce higher yield and better quality pectin compared to conventional methods. The present study used ohmic heating assisted extraction (OHAE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) for the isolation of pectin. Maximum yield for all the extraction method used was obtained at pH of 1.5 and solid-to-liquid ratio (S/L) of 1/50 g:mL compared to other extraction conditions. Among all extraction, highest yield of pectin was obtained during MAE at (540 W, time 150 s) 12.19%, which was followed by yield achieved from UAE (450 W, time 150 s) and OHAE (40 V, time 210 s), 9.81% and 8.11%, respectively. All the pectin extracted were of high methoxyl group irrespective of their extraction method. Color of food additive is a substantial parameter for acceptance and commercialization. Chroma (C) and total color difference (TCD) was determined to compare the extracted one with the available standard pectin. C and TCD were found to be highest for MAE pectin 17.86 and 23.76, respectively. All three extraction method proved to have their own mechanism of extraction which created difference in their characteristic properties. Hence, study confirms the optimization conditions at pH 1.5 and S/L of 1/50 g:mL as the best combination for higher yield pectin.
Pages: 3790-3794 | 964 Views 418 Downloads
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How to cite this article:
Animesh Singh Sengar, Ashish Rawson, Akash Pare, K Suresh Kumar. Valorization of tomato processing waste: Characterization and process optimization of pectin extraction. Int J Chem Stud 2019;7(3):3790-3794.
