Effects of maturity stages and different cultivars on pectin extracted from vietnamese mango peels

Abstract

Pectin has been widely used in the food industry as a functional food ingredient. The extraction of pectin from mango peels was presented as an ideal offer for solving the arising amounts of byproduct released from the processing of the tropical fruits. The current study carried out to investigate the influences of maturity stages and different cultivars on physical properties of crude pectin obtained from Vietnamese mango peels. Different maturity stages of mango fruits gave the pectin yields ranging from 33.4 – 46.9%. The highest yield was obtained from the fruit peels at the ripest stage. Except the esterification degree, other properties including water holding capacity, solubility, emulsion activity and emulsion stability were significantly affected by the maturity. After identifying the effect of maturity stages on pectin samples, the influences of different cultivars on the pectin yields and their characteristics were also considered at mature stage (M2). The different cultivars showed significant differences on not only pectin yields but also the pectin properties investigated in this present study, except the water holding capacity. In details, Ghep (G) peels contained the highest pectin amount (47.1 ± 0.9 g/ 100g dried weight (DW)), followed by Hoa Loc (HL) (39.6 ± 1.4 g/ 100g DW) and Cat Chu (CC) peels (33.4 ± 0.5 g/ 100g DW). The properties, including solubility, degree of esterification, emulsion activity and emulsion stability, ranged from 79.1 – 87.4%; 49.6 – 55.8%; 11.8 – 33.8% and 40.2 – 94.5%, respectively. Keywords: Vietnamese mango cultivars, maturity stages, pectin, water holding capacity, solubility, esterification degree, emulsion properties.