Effects of Different Drying Techniques on Pectin Extraction and Quality: A Review
DOI:
https://doi.org/10.55544/jrasb.5.3.17Keywords:
Pectin, Drying methods, Food waste, Extraction, BiopolymersAbstract
Fruit peels and other residues from the processing of fruits are often thrown away although they are rich source of many beneficial compounds such as pectin. The purpose of this review project was to analyze the use of food wastes and agricultural residues as source of natural pectin extraction. It specifically looked at how drying methods such as solar dryer and hot air oven drying affected the process of extracting pectin. Drying method is an important factor to consider during pectin extraction because it affects the physical structure of the plant which will then affect the extraction process. The study discussed the acid extraction of pectin and purification of the extracted pectin. Results indicated that when drying is done under controlled conditions, a high quality pectin can be extracted. However, when there is too much heat, the quality of pectin extracted is low. Once we have extracted pectin we can use it in foods as a thickening agent, to set foods as gels, and can be used to create edible films.
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