| dc.description.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 | en_US |
