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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 143-148
DOI: https://doi.org/10.20546/ijcmas.2020.905.015


Pectin from Pineapple Wastes: Isolation and Process Optimization
Prakash K. Sarangi*, Ng. Joykumar Singh and Th. Anand Singh
AICRP on Post-Harvest Engineering and Technology, Directorate of Research,
Central Agricultural University, Imphal, India
*Corresponding author
Abstract:

Work has been carried out to investigate the isolation of pectin from various pineapple waste biomass such as peel, core and pomace and its process optimization. About 60% of total pineapple fruit is regarded as waste in form of peel, core, pomace and crown.  A valuable byproduct that can be obtained from pineapple peel is pectin. The wide use of pectin as an ingredient imparts rheological and textural properties to various food products. Acid extraction followed by ethanol precipitation was used to extract pectin. Results revealed that yield of pectin were found to be 14.21%, 12.75% and 11.24% from pineapple pomace, core and peel respectively. Initial and final moisture content for all sources were also studied for pectin extraction. The pineapple wastes were treated separately with different pH (1, 1.5, 2.0, 2.5 and 3.0), extraction temperature (60, 65, 70, 75, 80, 85 and 90o C) and extraction time (20, 30, 40, 50, 60, 70, 80, 90 and 100 minutes).Maximum yield of pectin was optimized at 1.5, 85o C and 70 min for pH, extraction temperature and extraction time respectively.


Keywords: agro-industrial, pineapple waste,pectin,pharmaceutical,therapeutic
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How to cite this article:

Prakash K. Sarangi, Ng. Joykumar Singh and Th. Anand Singh. 2020. Pectin from Pineapple Waste: Isolation and Process Optimization.Int.J.Curr.Microbiol.App.Sci. 9(5): 143-148. doi: https://doi.org/10.20546/ijcmas.2020.905.015