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Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film

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Abstract

The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04–5.28 MPa; elongation: 13.13–14.37%; water vapour permeability: 3.24 × 10−6–6.24 × 10−6 g/Pa m h).

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Acknowledgements

The equipment funded by Indian Council of Agricultural Research (ICAR), New Delhi (Agri. Engg. 27(23)/2015-AE) were helpful for carrying out this research. All authors are thankful to ICAR for proving this facility. Again authors are thankful to AICTE-NEQIP, DST-FIST and UGC-SAP for financial support for carrying out the work.

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  1. Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, 784028, India

    C. Lalnunthari, Lourembam Monika Devi & Laxmikant S. Badwaik

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  1. C. Lalnunthari
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  2. Lourembam Monika Devi
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  3. Laxmikant S. Badwaik
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Correspondence to Laxmikant S. Badwaik.

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Lalnunthari, C., Devi, L.M. & Badwaik, L.S. Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film. J Food Sci Technol 57, 1807–1816 (2020). https://doi.org/10.1007/s13197-019-04214-6

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  • DOI: https://doi.org/10.1007/s13197-019-04214-6

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