Optimization of pectin extraction from possum purple passion fruit peel (Passiflora edulis) with fruit acids

Abstract

Pectin is a heteropolysaccharide polymer compound present in the primary cell walls of plants, where it binds cells
together. It will swell into a gel, acting as a gelling agent, when it is dissolved in water. It is used as a thickening agent,
especially in jams and jellies, as well as a source of dietary fiber. The purpose of this study is to study the extraction
of pectin from possum purple passion fruit peel and to optimize conditions for fruit acid pectin extraction using kaffir
lime juice compared to lemon ‘Pan Phichit’ juice and bitter orange juice. The pectin yields were 12.74%, 11.92%
and 10.82%, respectively. The pectin extracted from fruit acids was low methoxyl pectin. Determination of the ideal
conditions for kaffir lime juice extraction employed response surface methodology using Box-Behnken Design (BBD).
It was found that the extraction time of 120 min, 90 °C, and L:S ratio 15:1 ml/g resulted in the highest %yield of
12.81%. The results of the experimental design confirmed that the pectin extraction model could be used as a guide
for the extraction of pectin from other fruit peel.