Microwave assisted extraction of pectin from yellow passion fruit peels | |
| Author | Morakot Zae-Lee |
| Call Number | AIT Thesis no.FB-09-24 |
| Subject(s) | Pectin Passion fruit |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-09-24 |
| Abstract | Pectin extraction from yellow passion fruit peel by using microwave assisted extraction (MAE) with different microwave power level, extraction time and extraction solvent were compared on the yield and qualities of pectin with Soxhlet extraction method. For MAE condition with distilled water as an extracted solvent, the yield of pectin obtained at microwave power level 0.9 kW for 15 min was slightly lower than the extracted in Soxhlet extraction for 6 h. The effect of extracted condition was investigated at microwave power levels of 0.3, 0.6 and 0.9 kW, and extraction time of 5, 10 and 15 min, the yield of pectin increased with the microwave power level and extraction time, but the increase was very small. And the percentage of anhydrouronic acid and moisture content of pectin showed a similar trend as pectin yield that was increased with the microwave power level and extraction time. At the same condition in Soxhlet extraction and under MAE condition at microwave power level 0.9 kW for 15 min, the effect of different types of extraction solvent namely distilled water, 10% ethanol and 0.05 M EDTA was also investigated. Both of extraction method showed the different types of extraction solvent had an effect on the yield and qualities of pectin. The extracted pectin and the commercial pectin were used to made pineapple jam for comparison in term of physicochemical properties, color, flow behavior and sensory evaluation. The pineapple jams that made from commercial pectin were slightly different in term of pH, color and firmness from experimental pectin but the overall of their properties were not difference. And the preference score showed the panelist slightly prefer pineapple jam that made from commercial pectin than that made from experimental pectin. |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-09-24 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Ranamukhaarachchi, S. L.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2009 |