EXTRACTION AND CHARACTERISTICS OF PECTINS FROM MELON PEEL: EXPERIMENTAL REVIEW
DOI:
https://doi.org/10.15421/jchemtech.v29i4.252250Keywords:
pectin; extraction; melon; acid hydrolysis; processing of food raw materials.Abstract
The study is devoted to the process of extracting pectin from melon peels by the acid method. The chemical composition of the peel of melon varieties «Myrzachulskaya», «Gulyabi», «Inzhirnaya», «Gurbek» and «Ameri» and the content of pectin in the samples were studied. Hydrochloric acid was used as an extractant of pectin substances.
In order to reduce the number of experiments and optimize the study, regression analysis of experimental data was used. To study the influence of some technological factors on the extraction of pectin from samples, experiments were carried out according to the FFE 23 plan. Each experiment was repeated three times. Factors affecting the yield of pectin have been established. It was established that the highest content of pectin was in the samples of the «Myrzachulskaya» variety – 10.9 %. The high accuracy of the mathematical model describing the process under study was noted (determination coefficient – 0.98). The dynamics of the degree of pectin extraction was proved with an increase in acid concentration in the range of 0.5...1.25 %, temperature (60 ... 90 ˚С) and a decrease in the size of raw material particles subjected to hydrolysis. The duration of the extraction process has been established, at which the maximum degree of pectin extraction (95–98 %) is achieved, it is 40 ... 60 min. At the same time, the following extraction parameters are recommended: acid concentration – 1.25 %, temperature – 90 ˚С. A regression equation was obtained that describes the effect of these parameters on the degree of pectin extraction from samples. Based on the analysis of the regression equation, other optimal parameters of the extraction process were also determined: hydromodulus 1 : 5; sample particle size ≤ 5 mm. The results of the conducted research can be recommended for the introduction of a complex technology for processing melons at fruit canning enterprises.
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