Advances in Food Science and Engineering

Download PDF (237.5 KB) PP. 28 - 38 Pub. Date: March 29, 2017

DOI: 10.22606/afse.2017.11004

• P. R. Davara^*
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agril. University, Junagadh, Gujarat, India
• M. N. Dabhi
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agril. University, Junagadh, Gujarat, India
• P. J. Rathod
  Dept. of Biotechnology, College of Agriculture, Junagadh Agril. University, Junagadh, Gujarat, India
• Heena Bhatu
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agril. University, Junagadh, Gujarat, India

Extraction of pectin from Kesar mango peel, a waste from mango canning and food processing industries, was carried out using cation exchange resin as an extracting medium. The effect of peel to extracting medium ratio and extraction temperature on yield and recovery of pectin was studied. Cation exchange resin was found to be the best extracting medium for extraction of pectin from mango peels. Maximum yield of pectin was obtained by taking two extractions each for one-hour duration employing a peel to extracting medium ratio of 1:4 (w:w), extraction temperature of 80 °C and at pH of 2.56. Using the optimum extracting conditions, about 14.78% (DWB) of purified pectin was obtained from mango peels which gave the recovery of 96.32%. The jelly grade of the pectin was found to be 170 at the optimized condition.

Mango peel, pectin, extraction, cation exchange resin, yield

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