Effect of pre-treatments on extraction yield and quality of fruit pectin: A review Shinde Ganesh Balbhim1, Swami Shrikant Baslingappa1,*, Zambre Suhas2, Venkatesh K.V.2 1Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha, Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India 2Department of Chemical Engineering, Indian Institute of Technology Bombay, Pawai, Mumbai, India *Corresponding author: swami_shrikant1975@yahoo.co.in
Online published on 29 November, 2024. Abstract Fruit waste is an abundant and underutilized agricultural waste. It is a good source of pectin, a valuable polysaccharide with wide-ranging applications in the food, pharmaceutical, and industrial sectors. However, the complex structure of the plant cell wall and the existence of additional impurities make it difficult to extract pectin from fruit waste. Pre-treatment methods can be used to enhance pectin extraction by disrupting the cell wall and releasing the pectin molecules. Various pre-treatment methods have been investigated for pectin extraction from jackfruit waste. The maturity stages of fruit also affect the pectin yield. Therefore, this paper aims to provide a brief review of the pectin content present in various fruit parts, the effect of fruit maturity on the yield of pectin, and pre-treatment on parts of fruit given by various researchers, which helps to enhance the Quality and yield of pectin. Top Keywords Fruit parts, Pectin, Pre-treatment, Yield. Top |