Extraction and characterization of ultrasound assisted extraction: improved functional quality of pectin from jackfruit (Artocarpus heterophyllus Lam.) peel waste

• Published in: Journal of food measurement & characterization 2023-12, Vol.17 (6), p.6503-6521
• Main Authors: Saurabh, Vivek, Vathsala, V., Yadav, Sudesh Kumar, Sharma, Neha, Varghese, Eldho, Saini, Vaneet, Singh, Sukhvindar Pal, Dutta, Anirban, Kaur, Charanjit
• Format: Article
• Language: English
• Subjects: Antioxidants; Arabinose; Artocarpus heterophyllus; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food quality; Food Science; Glucosidase; High temperature; Jackfruit; Low temperature; Molecular weight; Original Paper; Pectin; Phenolic compounds; Phenols; Quality; Response surface methodology; Ultrasonic imaging; Ultrasound
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02126-w

Jackfruit peels are potential waste for valorization and extraction of pectin and quality of pectin is a function of extraction conditions. Present study evaluates the effect of low temperature (LT) extraction; mediated through ultrasonication on the quality of pectin from jackfruit peel waste (JP). We first optimized ultrasound assisted extraction (UAE) process through response surface methodology (RSM) based on a Box-Behnken design (BBD) and arrived at optimal extraction conditions with maximum pectin yield and galacturonic acid content (GalA). Pectin extracted at LT and conventional high temperature (HT) referred as UAE-P and CE-P respectively were compared for their technological and structural properties. GalA content ranged between 65.53 and 68.65% in CE-P and UAE-P respectively. UAE-P had methoxyl content (5.58), protein (1.69%), molecular weight (149.67), total phenolic content (1645 mg GAE/100 g), and antioxidant capacity (123.76 µmol TE/g). There were significant (p