Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Sanadarani MDJC

Sri Lanka

  • Short Communication
    Value Added Products from Agriculture: Extraction of Pectin from Pumpkin (Cucurbita maxima) Waste
    Author(s): Sanadarani MDJC and Prasadi VPNSanadarani MDJC and Prasadi VPN

    Pectin is a complex hetero polysaccharide mainly found in the primary cell wall of dicotyledonous plants and it is extensively employed as a gelling agent, thickener, stabilizer and emulsifier in food industry. This study was designed to extract and characterize pectin from waste of Cucurbita maxima. Pectin was extracted separately from core, peel and whole fruit of Cucurbita maxima by the method of acid hydrolysis. Subsequently, extracted pectin was isolated from acid solution through ethanol precipitation. Extracted pectin was dried at 40 ± 1°C overnight. Physiochemical properties and solubility of dried pectin were evaluated using different tests. The highest yield was reported for the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80 ± 5°C, 1.25 pH for 1 hour. In addition moisture content, ash content, crude fibre conten.. Read More»
    DOI: 10.4172/2572-4134.1000125

    Abstract PDF

Relevant Topics

50+ Million Readerbase

Journal Highlights

Google Scholar citation report
Citations: 123

Journal of Food & Industrial Microbiology received 123 citations as per Google Scholar report

Journal of Food & Industrial Microbiology peer review process verified at publons

Indexed In

arrow_upward arrow_upward