Comparison of Extraction Techniques for Pectin from Kinnow Peel by using Convectional, Sonication, and Thermo-Sonication Techniques: Extraction Techniques for Pectin from Kinnow Peel

Talha Sajid; Farazia Hassan; Muhammad Umair Khalid; Muhammad Soban Mumtaz; Muhammad Yousaf Quddoos; Shahid Mahmood; Nida Firdos; Muhammad Siddique Raza; Rida Batool; Iqra Irshad; Ayesha Rafique

doi:10.54393/fbt.v3i03.58

Authors

Talha Sajid National Institute of Food Science and Technology, The University of Agriculture, Faisalabad, Pakistan
Farazia Hassan Department of Bioinformatics, Faculty of Science and Technology, Virtual University of Pakistan, Samundri Campus, Pakistan
Muhammad Umair Khalid School of Food Science and Technology, Jiangnan University, Wuxi, China
Muhammad Soban Mumtaz Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Muhammad Yousaf Quddoos Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Shahid Mahmood Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Nida Firdos Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Muhammad Siddique Raza National Institute of Food Science and Technology, The University of Agriculture, Faisalabad, Pakistan
Rida Batool National Institute of Food Science and Technology, The University of Agriculture, Faisalabad, Pakistan
Iqra Irshad National Institute of Food Science and Technology, The University of Agriculture, Faisalabad, Pakistan
Ayesha Rafique Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

DOI:

https://doi.org/10.54393/fbt.v3i03.58

Keywords:

Thermos-Sonication, Pectin, Ultrasound, Kinnow

Abstract

Kinnow is a species of citrus family. Pectin has been declared as a safe substance. However, conventional methods are practiced in some industries for pectin extraction from citrus peel. Innovative techniques like ultrasound-assisted extraction (UAE), sonication, and thermos-sonication may play a vital role in increasing the yield of pectin from peels of citrus. Objective: To conduct a comparative analysis of Kinnow peel pectin extracted through conventional, Sonication, and Thermosonication techniques. Methods: For this purpose raw materials (Kinnow) purchased from the local market of Faisalabad, Kinnow peels were dried and made into fine powder. This fine powder is used further to extract pectin by conventional, sonication and thermos-sonication extraction methods. Results: Different qualitative analyses of pectin like solubility of dry pectin in cold and hot water, and solubility in cold and hot alkali, pH, pectin color, quantitative analysis of pectins like yield and equivalent weight, and methoxyl content. During pectin testing, thermos-sonication techniques proved their excellence. Among all treatments during analysis, Moreover, thermos-sonication was found to be the best extraction technique among all treatments. The yield is maximum (15.55%) through thermo-sonicated extracted samples. The highest value of equivalent weight (345±13.08) was seen in the thermos-sonication-treated sample. The upper limit (5.33±0.12) of methoxyl content was held by thermos-sonication-treated samples. Pectin’s capacity to bind sugar and spreading quality increases with increasing methoxyl content. Conclusions: It was concluded that the best extraction method of pectin is the thermos-sonication method for better qualitative and quantitative output.

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