Optimization extraction conditions and

characterization of Pectin from Passion Fruit

peels for edible coating on fruits

Student: Phan Le Dan Yen

Supervisor: MSc. Le Tran Hong Ngoc
OUTLINES

1 INTRODUCTION

2 OBJECTIVE

3 MATERIAL AND METHODS

4 ANALYZE RESULTS
WHY THIS PROJECT NEED TO BE CARRIED OUT ?

According USDA National Nutrient Database:

Passion fruits contain: 35-38% juice and residue parts 62-65%.
The remainder considered as wastes
 Significant potential for extracting pectin
 Reduce the large amount of passion fruit peel to protect the environment
Edible coating from pectin extracted can extend storage time of fruits
 Reduce the use preservatives in fruits preservation.
INTRODUCTION
PASSION FRUIT

Scientific name: Passiflora edulis

• Subtropical fruit, seeds

• 3 types: yellow, purple, Kaveri (Purple x Yellow )
• In the maturity stage, fruit are round or oval, can
be eaten or juiced, soft to firm, juicy interior
INTRODUCTION

PECTIN
Complex polysaccharide Pectin structure
mainly of esterified D-galacturonic acid resides in an α-(1-4) chain

In natural, acid groups along the chain are largely esterified with methoxy group

Base on the degree of methoxy group content it is classified into

High methoxy pectin: > 50% esterified
Low methoxy pectin : < 50% esterified
INTRODUCTION
EDIBLE COATING
Edible coating : thin layer of edible material applied to the product surface

Advantages:
• Prolong the shelf life
• Inhibit the microbial growth
Non coated Coated
• Improve the appearance
• Enhances the physiological quality Figure : Application of edible coting on strawberry

Treviño-Garza et al., 2015

OBJECTIVE

- Identify the suitable solvent

- Optimize the best condition include
• Time
• Temperature
• Ratio between solvent and sample
- Quantitative and qualitative test
- Perform coating on strawberries to extend storage time
MATERIAL AND METHODS
Passion fruit Dried Dried P. fruit 10g P. fruit +HCl/CH3COOH
Milled
peels 55°C peels peels powders Heat, Filtrate

Wet Dried
Solution + C2H5OH 95% (1:2) Pectin Filtrate
Pectin
Dried
Pectin
Cold at 4°C

Optimize condition : Characterization and

• The ratio solvent : sample = 1:20, 1:30, 1:40 application of its
• Extraction time= 45, 60, 90 minutes
• Temperature for heating= 80, 90, 98 °C
 Qualitative test

Colour Solubility in water and alkaline

Observe the Water: 0.03g pectin Alkaline: 0.1g

color of dried + 10ml C2H5OH 95% pectin + 10ml of
pectin +DW up to 50 mL 0.1N NaOH +DW

Heat to 85 -90°C

10 minutes

Observe the solubility of pectin

 Quantitative test

Moisture Equivalent weight Methoxy content

Dried empty 0.5g pectin +5mL Add 25mL of

Petri dish by C2H5OH + 1g NaCl 0.25N NaOH to
desiccator + DW up to 100mL neutral solution

Stand 30min at 25°C

Place 1g pectin, Titrated with Add 25mL of
dried for 1hour 0.1N NaOH to 0.25N HCl and
then cooled pink color titrated with 0.1N
ANALYZE RESULTS
• The amount pectin extracted:
Pectin yield (%) =
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑒𝑐𝑡𝑖𝑛 (𝑔𝑟𝑎𝑚) x 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑃.𝑓𝑟𝑢𝑖𝑡 𝑝𝑒𝑒𝑙 𝑝𝑜𝑤𝑑𝑒𝑟𝑠(𝑔𝑟𝑎𝑚)

Quantitative test

• Moisture content % = 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑟𝑒𝑠𝑖𝑑𝑢𝑒 (𝑔𝑟𝑎𝑚) x 100

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑃𝑒𝑐𝑡𝑖𝑛 (𝑔𝑟𝑎𝑚)

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑒𝑐𝑡𝑖𝑛
• Equivalent weight = 𝑉𝑎𝑙𝑘𝑎𝑙𝑖 𝑢𝑠𝑒𝑑 𝑥 𝑁𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦 𝑜𝑓 𝑎𝑙𝑘𝑎𝑙𝑖

𝑉𝑎𝑙𝑘𝑎𝑙𝑖 (𝑚𝐿) 𝑥 𝑁𝑜𝑟𝑚𝑎𝑙𝑖𝑡𝑦 𝑜𝑓 𝑎𝑙𝑘𝑎𝑙𝑖 𝑋 3.1

• Methoxy content = x 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑒𝑐𝑡𝑖𝑛
MATERIAL AND METHODS
Table: Coating Solution Composition

Reagents Composition
Dried pectin 1.5g
Glycerol solution 1% 100mL
CaCl2.2H2O 1% 100mL

Performance test Figure: Process of edible coating by immersing

Duration time Number of immersion

15, 30, 45 seconds 1, 2 ,3 times
ANALYZE RESULTS

EDIBLE COATING PERORMANCE TEST ON STRAWBERRIES

• Visual observation
Criteria for the strawberry’s conditions were its firmness (dry or wet)
• Measuring the strawberry weight reduction.

Weight reduction = initial weight – final weight

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