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Valorization of Passion and Tamarillo Fruit Waste for Extraction and Characterization of Pectin

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Abstract

The food industry generates millions of tonnes of waste annually from citrus, apple, and other fruits. Commercial pectin extracted from citrus and apple pomace is commonly used in food industries, but there is limited research on extracting pectin from other fruit wastes. Passion and tamarillo fruits are excellent sources of dietary fiber, hydrocolloids, polyphenols, and micronutrients. This manuscript discusses the optimization and characterization of pectin extracted from two varieties of passion fruit peel (P. edulis (PE) & P. ligularis (PL)) and tamarillo (TT) fruit pomace using different extraction methods with different extractants and compared the pectin quality. The pectin yield was higher in TM (Tamarillo, microwave extraction method) and PeC (Passiflora edulis, conventional extraction method) with tartaric acid used as an extractant. Nitric acid extraction of TT and PE had significantly higher AUA values in conventional and microwave extraction methods respectively, with a relatively highest yield of pectin. In this study, pectin extracted from TT and PE by conventional methods showed higher DE values, indicating HMP (High Methoxyl Pectin). FTIR (Fourier-transform infrared spectroscopy) spectral analysis showed that the extracted pectin had a characteristic band similar to commercial pectin. The surface morphological characteristics of the peel were flaky, rough, and uneven in texture, whereas the pectin had a smoother surface with a slightly flaky texture. The flow behaviour index of extracted pectin was less than one, indicating shear thinning behaviour. The presence of protein in the extracted pectin may enhance the stability of the emulsions, used in various food applications.

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Data Availability

The data sets generated and analysed in this study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors wish to thank the Director, CSIR-CFTRI, Mysore for encouraging and providing research facilities.

Funding

This research work was funded by the Indian Council of Medical Research (ICMR Project No.3/1/2/108/2019-Nut), New Delhi.

Author A—Manjula N received the financial grant for fellowship, to carry out the research work.

Author B and (Author C, as research advisor for funding acquisition) declares they have no financial interest.

No funding was received to assist with the preparation of this manuscript.

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Authors and Affiliations

  1. Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India

    Nataraj Manjula, Hridhay Keerthana Kotha & Thiraviam Vanitha

  2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad- 201 002, Uttar Pradesh, India

    Nataraj Manjula, Hridhay Keerthana Kotha & Thiraviam Vanitha

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Manjula N: Conceptualization, validation, investigation, formal analysis, writing. Kotha Hridhay Keerthana: Formal analysis, writing. Thiraviam Vanitha: Conceptualization, supervision, validation, funding acquisition.

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Correspondence to Thiraviam Vanitha.

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Statement of Novelty

Fruit wastes (pomace, peel, rind, and seed) are rich in polyphenols, pigments, oils, enzymes, fibers, vitamins, and other bioactive compounds. The processing of fruits generates 25% waste and produces up to 8–10% of the world’s greenhouse gas emissions. In this study, we have discussed the novel use of peel and pomace waste from passion (PE) and tamarillo (TT) fruit into the soluble dietary fiber, pectin (3–10%). Our findings revealed that extracted pectin contains protein (3–8%) that acts as a surfactant and enhances its functionality as an emulsifier and stabilizer. Further, the purified pectin can be used as functional ingredients for various dietary food and nutritional applications.

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Manjula, N., Kotha, H.K. & Vanitha, T. Valorization of Passion and Tamarillo Fruit Waste for Extraction and Characterization of Pectin. Waste Biomass Valor (2024). https://doi.org/10.1007/s12649-024-02529-w

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