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Pectin extraction from papaya waste using hot acid method

Each part of papaya plant contains useful material that can be utilized in daily life. For example, papain is an enzyme that is produced from papaya latex. Usually, the papaya latex is taken from stalk of papaya plant or unripe papaya fruit. Papaya also contains fiber substance, which can be further processed into pectin. Pectin found numerous uses in the food, pharmaceutical, and cosmetics industries. Hence, it has high economical values and is beneficial for health. The objective of this research was to carry out pectin extraction from papaya fruit waste using the hot acid method. Locally available papaya will be tested for their pectin content. Pectin contents in peel, seeds and meat were investigated. Acid digestion method was followed by centrifugation and drying, which were used to separate the pectin. Nitric acid was used to set the pH to 2. The solution included minced papaya parts, water, and acid. The ratio between the minced papaya part and the water was set at 1:2 and 1:6. The temperature of extraction was set at 85oC. The heating time for the extraction was 45 minutes. Centrifugation method was used as an alternative method to substitute filtration method. Oven with controllable temperature was used for the drying process. Observations were done for the comparison of the percentage yield, functional groups of pectin, pectin cakes? texture, pectin?s color, degree of methoxyl, and maturation ages. In conclusion, pectin can be extracted from papaya peel, meat, and seeds. Pectin from different parts hava different characteristics. The ripe papaya was the best choice for pectin extraction particularly due to its highest yield. The percentage yields for ripe papaya were 0.6% from peels, 1% from meat, and 2.2% from seeds.

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Series Title
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Call Number
483
Publisher
: Swiss German University.,
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Language
English
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NONE
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Subject(s)
BM
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