Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels

Abstract

AbstractPectin is an essential polysaccharide that is normally found in the peels of various fruits and vegetables. It acts as a gelling agent and stabilizer in many foods and pharmaceutical industries. The current study was focused on the potential of mango peel as a source of pectin. The pectin was isolated from mango (Mangifera Indica) peels powder in the hot water bath at five different extraction conditions viz. temperatures (60, 70, 80, 90 and 100 °C), pH (1.0, 1.5, 2.0, 2.5 and 3.0) and time (60, 80, 100, 120 and 140 min). At different extraction conditions, the yield of pectin ranged between 14.60 and 28.42%. The highest yield condition was achieved (28.06%, 28.42% and 28.06%) at the temperature of 90 °C, 1.5 pH, and the extraction time of 120 min. The quality parameters of pectin such as equivalent weight (450.45 to 1324.24 g), methoxyl content (5.15 to 7.90%), anhydrouronic acid content (48.93 to 74.62%), and degree of esterification (43.28% to 77.14%), were found in satisfactory level. In contrast, the soluble sugar content was higher (12.43 to 23.49%), the anhydrouronic acid (AUA) content was low as compared to the existing data for various pectin sources. This is an indication of the existence of protein in the extracted pectin. The mango peel powder was applied in the jelly formulation at different concentrations (0.5%, 1.0%, and 1.5%) to identify the quality and the sensory characteristics. The sensory attributes (e.g., color, taste, appearance and flavor) was highly appreciable at 1% pectin concentration compared to other concentration of pectin. The created polynomial model efficiently accounted for the data fluctuation and accurately captured the actual correlation between the independent and dependent variables. The extraction temperature, pH, and time had a substantial impact on the yield and quality of the extracted pectin, according to the results of both single factor studies and RSM. The optimal conditions were determined from the optimization research to be 88.86 °C, pH 1.36, and 79.61 min, which produced 23.31% pectin. Lastly, the manufacturer will be able to get information regarding the quality of mango peel pectin. It can be utilized as an important source of pectin for application in food and pharmaceutical industries.