Effects of solvents and applying enzymatic extractions on the yield and quality of pineapple peel pectin

Abstract

This study was carried out to evaluate the impacts of extraction solvents and effects of commercial enzymes on pectin properties obtained from pineapple peels. Different acid extraction solvents and enzymatic treatments significantly affected the pectin yields. The highest yield was obtained from using citric acid at pH 1.0, followed hydrochloric acid and nitric acid at same pH. Except the degree of esterification and %GalA, other properties including water holding capacity, solubility, emulsion activity and emulsion stability, galacturonic acid content (%GalA) were not significant affected by different acid extraction solvents. Levels of pH were also completely affected the pectin yield, the increase of pH led to the decrease of yield. Applying different commercial enzymes resulted in not significantly different effects on pectin amounts and the pectin properties, except the degree of esterification. Generally, Viscozyme L obtained the higher pectin yield, followed by Pectinex. Keywords: Pineapple, extraction solvents, commercial enzymes, pectin, water holding capacity, solubility, esterification degree, emulsion properties.