Comparison study of ultrasound assisted heating extraction and conventional heating extraction of pectin from jackfruit waste

Mohd Arif, Rozalia (2017) Comparison study of ultrasound assisted heating extraction and conventional heating extraction of pectin from jackfruit waste. [Project Paper] (Submitted)

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Abstract

Jackfruit (Artocarpus heterophyllus) is a non-seasonal fruit that is vastly planted all over Malaysia and can be utilized in various industries. The jackfruit from Mastura cultivar is selected as Mastura cultivar is one of the new cultivars in jackfruit family in Malaysia and has many advantages for example larger in size and brighter colour. Seventy percent of the waste of this jackfruit comes from its rind and rags which can be utilized to extract valuable bioactive compound. Pectin is one of the bioactive compound with high market demand. In order to extract the pectin, two extraction method which is Conventional Heating Extraction (CHE) and Ultrasound Assisted Heating Extraction (UAHE) is applied in this study. UAHE method which is an emerging method is being compared to CHE method in order to study the efficiency for both of this methods. Several parameters like pH, temperature, time and ultrasound power were investigated to study its effect on the yield of pectin extracted. From the optimization result, the yield of pectin extracted for UAHE method is 19.08% by using the optimized extraction condition which is pH of 1.5 with ultrasound power of 40% at temperature of 80oC for 30 minutes compared to CHE method with 13.22% of pectin extracted by using pH of 1.5 at temperature of 80oC for 90 minutes. A kinetics study was done to determine the pectin extraction yield kinetic constant (k) and the activation energy (Ea) for both of the methods. The maximum k value for UAHE is 0.5232min-1 compared to value of k for CHE which is 0.4119 min-1 . The Ea value for UAHE is 6.202 kJ/kg which is lower by six times compared to CHE. The degree of esterification (DE) for the pectin extracted from both methods was determined to understand the its gelling properties. The DE for CHE and UAHE is similar with the value of 53.28% and 52.56% respectively. The morphology of the pectin surface was studied and it is observed that pectin surface of UAHE is smoother compared to CHE. These indicates that the pectin is east to be dissolved. All of these findings suggest that UAHE method is more efficient for the extraction of pectin compared to CHE method

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	11 Nov 2022 01:23
Last Modified:	11 Nov 2022 01:23
URI:	http://psaspb.upm.edu.my/id/eprint/556

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