Study on extraction optimization and analysis pectin from passion fruit peel for coating on fruits

Abstract

Pectin has been widely used in the food industry as a functional food ingredient. The extraction of pectin from purple passion fruits peel serve as an ideal offer for solving the arising amount of the waste product released from the processing of this tropical fruit. The main objective of this study to determine the optimal conditions, find the best solvent for the extraction of pectin from purple passion peel and examine the potential use of pectin from passion fruits as edible coating to extend the storage time of fresh strawberries. Passion fruit peel was obtained from hydrochloric and citric acid extraction followed by alcohol precipitation. The effects of extraction time, temperature, pH, and type of solvent on pectin yield were investigated. The highest pectin was obtained from purple passion fruit peel at 100°C by using citric acid pH of 2 for 30 minutes. The amount of pectin was 2.41± 0.10g/100g dried peel. Moreover, the extracted pectin using citric acid was higher content than the one extracted with hydrochloric acid. Pectin from passion fruit peel in this study was used in the preservation of strawberries. Pectin coating was found to be of great potential to maintain fresh strawberries quality after 4 days of storage. Keywords: Passion fruits peel, pectin extraction, edible coating, strawberries self-life, weight loss percent