Title: Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage
Abstract: Journal of Food Processing and PreservationVolume 42, Issue 1 e13411 Original Article Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage Manik Chandra Roy, Manik Chandra Roy Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMajbaul Alam, Majbaul Alam Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorAbu Saeid, Abu Saeid Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorBijoy Chandra Das, Bijoy Chandra Das Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMd. Biplob Mia, Md. Biplob Mia Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMd. Atikur Rahman, Md. Atikur Rahman Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorJong Bang Eun, Jong Bang Eun Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South KoreaSearch for more papers by this authorMaruf Ahmed, Corresponding Author Maruf Ahmed [email protected] orcid.org/0000-0002-5828-1621 Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South KoreaCorrespondence Dr. Maruf Ahmed, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. Email: [email protected] for more papers by this author Manik Chandra Roy, Manik Chandra Roy Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMajbaul Alam, Majbaul Alam Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorAbu Saeid, Abu Saeid Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorBijoy Chandra Das, Bijoy Chandra Das Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMd. Biplob Mia, Md. Biplob Mia Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorMd. Atikur Rahman, Md. Atikur Rahman Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSearch for more papers by this authorJong Bang Eun, Jong Bang Eun Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South KoreaSearch for more papers by this authorMaruf Ahmed, Corresponding Author Maruf Ahmed [email protected] orcid.org/0000-0002-5828-1621 Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South KoreaCorrespondence Dr. Maruf Ahmed, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. Email: [email protected] for more papers by this author First published: 12 July 2017 https://doi.org/10.1111/jfpp.13411Citations: 22Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Pectin was extracted using 0.1 N HCl at 90 °C for 120 min at pH 1.5 and 2.0 from pomelo peel and characterized in this study. Influence of various concentrations of extracted pomelo peel pectin on physicochemical, bioactive compounds, color, and sensory attributes of carrot jam during storage was also studied. Pectin extracted at pH 2.0 had higher ash content, equivalent weight, and total anhydrouronic acid content than that extracted at pH 1.0. Extracted pomelo peel pectin was categorized as high-methoxyl pectin based on the degree of esterification. The β-carotene and total phenol content were increased in jam after 90 days of storage. Ascorbic acid content decreased with increasing storage period. Jam prepared using commercial pectin had higher ΔE values than jam prepared using pomelo peel pectin. Physico-chemical properties were influenced by pectin concentrations and storage time. Overall acceptability was similar for all samples on the basis of sensory evaluation. The results showed that pomelo peel might be used as a rich source of pectin and pomelo peel pectin could be used as an alternative to commercial pectins for carrot jam preparation. Practical applications Pectin is one of the main ingredients for jam and jelly making. Citrus fruits are main sources of pectin. Usually pomelo peels are discarded as waste materials. However, it could be a good source of pectin. In this article, pectin was extracted from pomelo peel and its application was observed as carrot jam during storage. Therefore, it can be concluded that extraction of pectin from pomelo peel might be used as an alternative to commercial pectin for carrot jam preparation. Citing Literature Volume42, Issue1January 2018e13411 RelatedInformation