Abstract
Pectin was extracted from guava peels using the environmentally friendly deep eutectic solvent (DES) and citric acid solution. The chemical characteristics of guava peel pectin were investigated and compared to assess the potential of two different DES as an alternative to the conventional solvent. In this study, two different DES, 10% ChCl:Urea (1:2) and 10% ChCl:EG (1:2), were prepared to extract pectin from guava peels. The extracted pectin was calculated, characterized and compared to the pectin extracted with the conventional method using 10% citric acid. DES of 10% ChCl:EG is able to extract the highest pectin content (37.1%) compared to 10% citric acid (29.2%) and 10% ChCl:Urea (16.4%). The results showed that the pectin extracted using 10% ChCl:EG produced pectin with high ability to form gel as the ash content was lower (2.02%), and both methoxyl content (15.6%) and degree of esterification (98.47%) are high, which are compared with the pectin extracted from 10% citric acid. The pectin extracted from 10% ChCl:EG has a stable foam; even their foaming capacity is low compared to pectin extracted with 10% citric acid. To sum up, the DES of 10% ChCl:EG shows high potential to extract pectin as the percentage yield is high and the extracted pectin can form gel rapidly, which will be an advantage in food processing as a gelling agent.
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Acknowledgements
The authors acknowledge support from the Fundamental Research Grant Scheme (FRGS/1/2018/STG01/UITM//02/17) of the Ministry of Higher Education, Malaysia. They would also like to thank Universiti Teknologi MARA Perlis for providing the facilities used in this work.
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Yusof, R., Zaini, S.Z.A., Azman, M.A. (2020). Characterization of Pectin Extracted from Guava Peels Using Deep Eutectic Solvent and Citric Acid. In: Alias, N., Yusof, R. (eds) Charting the Sustainable Future of ASEAN in Science and Technology . Springer, Singapore. https://doi.org/10.1007/978-981-15-3434-8_36
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DOI: https://doi.org/10.1007/978-981-15-3434-8_36
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