Optimization of Extraction Condition and Characterization of Low Methoxy Pectin From Wild Plum

摘要

Edible films are the latest trend in food preservation. These films are prepared using natural biopolymers and food grade additives. Natural biopolymers such as carbohydrates, protein, lipids in combination with other additives are used to produce edible films. Among all the polymers, pectin is in high demand due to its flexibility and structural variability. In the present study, pectin from wild plum pomace was extracted and different conditions for the pectin extraction were optimized. Pectin extraction was carried out using hydrochloric acid, nitric acid and citric acid (0.5 N, pH 2.0) at 45℃ and 90℃ for 90 min. Biochemical characterization classified plum pectin as low methoxy (LM) pectin. Further characterization revealed that various parameters such as equivalent weight, methoxyl content, the degree of esterification and neutral sugar contents vary with different extraction protocol. The highest yield was obtained using HC1 (13.26% dry basis) at 90℃; whereas, highest equivalents weight was shown in pectin extracted using citric acid at 45℃. Therefore, plum could be used as an efficient source of pectin.