Extraction and Application of Pectin from Durian Rind

Journal article

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Publication Details

Author list: Yardrung Suwannarat;Jiraporn Sawasdikarn;Rungtiwa Suwannarat

Publication year: 2019

Volume number: 13

Issue number: 2

Start page: 25

End page: 37

ISSN: 1906-327X

URL: https://www.tci-thaijo.org/index.php/RRBR/article/view/208094

Abstract

The optimal conditions for pectin extraction from durian rind and applied the extracted pectin for jam and jelly productions were investigated. The white part of durian rind were milled, dried and extracted by using 0.05 M hydrochloric acid, distilled water and high vapor pressure. The results showed that the optimal extraction method to extract pectin from durian rind was hydrochloric acid extraction because of the degree of esterification (%DE), methoxyl content and galacturonic acid content of extracted pectin were similar to the commercial pectin. The further experiment was carried out by extraction the durian rind with hydrochloric acid at different temperature and time. The results found that the optimal temperature and time to extract the durian rind pectin were 90 ฐC for 5 hours. The obtained pectin can be categorized as a high methoxyl pectins (HMP). The extracted pectin characteristics were similar to the industrial grade pectin when compared with the commercial pectin according to the regulation of the Joint

Keywords

ของเหลือทิ้ง, เปลือกทุเรียน, เพคติน