Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication
Vol. 129 No. 1C (2020), Original Article
Vol. 129 No. 1C (2020)

Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication

Original Article
https://doi.org/10.26459/hueuni-jns.v129i1C.5538
Published 2020-06-30
Nguyen Kim Dong
Tay Do University, 68 Lo Hau Thanh My St., Le Binh Ward, Cai Rang Dist., Can Tho, Vietnam
Le Hung Manh
Tay Do University, 68 Lo Hau Thanh My St., Le Binh Ward, Cai Rang Dist., Can Tho, Vietnam
Lam Thi Huyen Tran
Mekong University, National Route 1A, Long Ho District, Phu Quoi, Long Ho, Vinh Long
PDF (Vietnamese)

How to Cite

1.
Đông NK, Mạnh LH, Huyền Trân LT. Extraction of pectin from watermelon peels for pineapple and aloe vera jam fabrication. hueuni-jns [Internet]. 2020Jun.30 [cited 2024Nov.23];129(1C):69-75. Available from: http://222.255.146.83/index.php/hujos-ns/article/view/5538
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Abstract

This study aims at the determination of the optimal parameters in the pectin extraction from watermelon peels, namely, pH, time, temperature, solvent, and material/water ratio. The results show that the highest pectin content is obtained by using nitric acid at pH 1.65; the precipitate solvent is isopropanol; the material/water ratio is 2.5:50 (g/mL); the temperature is 95 °C, and the time is 90 minutes. The appropriate pectin concentration to make gel in jam is 1.5%. The pectin extraction is simple, and therefore it can be applied to the production of pectin, pineapple jam, and aloe vera jam in the laboratory and industrial scales.

https://doi.org/10.26459/hueuni-jns.v129i1C.5538
PDF (Vietnamese)

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