Publication:
Waste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener

Simple item page
dc.contributor.authorSiti Radhiah Omaren_US
dc.contributor.authorNurul Afiqah Md Hamsanen_US
dc.contributor.authorMuhammad Najib Abdullahen_US
dc.date.accessioned2024-05-27T14:45:18Z
dc.date.available2024-05-27T14:45:18Z
dc.date.issued2020
dc.description.abstractPectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using a conventional acid extraction method. The influences of different acid reagents used (citric acid and nitric acid), extraction time (30,45 and 60 min) and temperature (60, 70 and 80°C) towards the extraction yield and its degree of esterification (DE) of pectin from Cucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields of pectin (35.26%) under optimum condition at 80°C and 60 min. Extraction time and temperature were significantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for both acids was at 80°C and 60 min. The degree of esterification (DE) of the isolated pectin in this study was 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was considered as high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color of pectin extract which is preferable to be commercialized.Pectin from honeydew waste is a novel food ingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industry applications and other non-food potential interventions.en_US
dc.identifier.doi10.15406/mojfpt.2020.08.00236
dc.identifier.epage17
dc.identifier.issn2381-182X
dc.identifier.issue1
dc.identifier.spage13
dc.identifier.urihttps://medcraveonline.com/MOJFPT/waste-to-wealth-optimizing-novel-pectin-acid-extraction-from-honeydew-cucumis-melo-l-var-inodorous-peels-as-a-potential-halal-food-thickener.html
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3722
dc.identifier.volume8
dc.language.isoenen_US
dc.publisherMed Craveen_US
dc.relation.ispartofMOJ Food Processing & Technologyen_US
dc.subjectpectinen_US
dc.subjectcharacterizationen_US
dc.subjectacid extractionen_US
dc.subjectcucumis melo l var inodorous peelsen_US
dc.titleWaste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickeneren_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Waste to wealth_ optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener.pdf
Size:
605.32 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Plain Text
Description:
Download

Collections

Other Publications