Source: MARD
In Vietnam, studies on extracting pectin from fruit peels are only exploratory, from non-concentrated raw materials, so there is no commercial pectin product, the amount of pectin used in countries still have to import in large quantities. The research works on extracting pectin from fruit peels in Vietnam are currently mainly by acid, while the enzyme method for pectin extraction is very safe for the environment and has low energy consumption due to the extraction process. present at average ambient temperature.
After a year of research and implementation (2020 – 2021), the Institute of Agricultural Electromechanics and Post-Harvest Technology has succeeded in building a technological process to produce pectin from orange, lemon, and purple passion fruit peels. using enzymes with a scale of 50 kg/batch. First, the material is treated with 150 ppm chlorine, pH 6 for 6-8 minutes. Next, blanch 95oC for 10 minutes then drain and puree. Adding the enzyme Celluclast 1.5l with a concentration of 0.5% of raw materials, the pectin extraction process was carried out at a temperature of 50oC, pH 4.5, stirring speed 180 rpm, hydrolysis time 120 minutes. Filter and centrifuge to remove the residue, collect the solution containing pectin. The supernatant containing pectin was supplemented with ethanol at the ratio 1:2 (v/v), the pectin precipitation at 4oC, time 1 hour. Then, centrifuge on a high-speed centrifuge to collect the pectin. The pectin precipitate was dried at 55oC, after 24 h, the pectin product was obtained.
The obtained pectin product has galacturonic acid content of 68%, moisture content of 10.5%, lead, arsenic KPH content, meeting food safety standards, shelf life of over 6 months.
Research has created pectin that meets the quality standards required by regulatory agencies, is safe for users, environmentally friendly, has competitive prices, and the production line is suitable for actual production. trading food additives in the market.
The results of the study have high practical application, making an important contribution to the development of a sustainable agricultural industry, safe for humans and the ecological environment, improving the value of by-products of the processing process. Turn fruit juice. In addition, the technological process of producing pectin from orange, lemon and passion fruit peels also meets the need to solve the backlog of by-products for fruit juice processing factories in Vietnam.
