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Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam

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Abstract

Many research studies are paying attention to improving the waste management system by extracting bioactive compounds, creating value added products and separating valuable chemicals from various wastes. As a stabilizer, pectin is used in many fields, like pharmaceutical and food industries. It performs its duty as a gelling agent in jams, jellies, marmalades, and confectionary. It is considered very important for use in beverages of many types.

The purpose of the study was to explore the effect of pectin extracted from selected citrus fruit peels in comparison with commercial pectin (control) as a gelling mediator on the overall quality of mango jam during 100 days of storage. All of the prepared samples were investigated for physico-chemical as well as sensory parameters. Results regarding physico-chemical characteristics revealed that total soluble solids (66.64 to 69.82°Brix), titratable acidity (0.64 to 0.76%), total sugar (59.63 to 61.62), and reducing sugar (16.63 to 26.30%) increased significantly (p < 0.05). On the other hand, pH (3.63 to 3.49%), ascorbic acid (24.99 to 20.71 mg/100 g), non-reducing sugar (42.63 to 33.30%), and sugar acid ratio (85.65 to 81.60%) significantly (p < 0.05) decreased during 100 days of storage. However, results obtained from sensory analysis disclosed significant (p < 0.05) loss in terms of colour (8.63 to 5.30), taste (8.18 to 6.52), texture (8.55 to 5.44), and overall acceptability (8.79 to 6.16) during storage. None of the samples had microbial growth till the end of the storage period and were safe for consumption. Therefore, results obtained proved that the pectin extracted from different citrus fruit peels had a better effect on the quality of mango jam than that of control. Thus, it is concluded that pectin extracted from citrus fruit peel can be a better substitute for commercial pectin. The pectin obtained had a purity of 38% and the crude pectin recovered was 60%.

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Authors and Affiliations

  1. Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan

    Sadia Mukhtar, Ihsan Mabood Qazi, Hisham Javed & Ammara Ibrahim

  2. Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo, Egypt

    Heba I. Mohamed

  3. Department of Horticulture, Faculty of Crop Production Sciences, The University of Agriculture, 25120, Peshawar, Pakistan

    Abdul Basit, Syed Tanveer Shah & Fawad Ali

  4. Department of Food Science and Technology, The University of Agriculture, 25130, Swat Campus, Peshawar, Pakistan

    Iftikhar Aziz

  5. Department of Agricultural Mechanization and Renewable Energy Technologies, Faculty of Crop Production Sciences, University of Agriculture, 25130, Peshawar, Pakistan

    Kaleemullah

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Mukhtar, S., Mohamed, H.I., Qazi, I.M. et al. Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam. Food Measure 16, 4847–4859 (2022). https://doi.org/10.1007/s11694-022-01576-y

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