| ชื่อบทความ | เพคติน สารก่ออิมัลชั่นธรรมชาติจากเปลือกผลไม้ |
|---|---|
| ประเภทการตีพิมพ์ | ประชุมวิชาการระดับชาติ |
| ชื่องานประชุมวิชาการ/วารสาร | การประชุมวิชาการระดับชาติ มหาวิทยาลัยทักษิณ ครั้งที่ 31 |
| ผู้แต่ง |
วิภาพรรณ คงเย็น |
| วันที่ตีพิมพ์/นำเสนอ | 26 พ.ค. 2564 |
| ปีที่ | 2564 |
| ฉบับที่ | 31 |
| หมายเลขหน้า | 1242-1248 |
| ลักษณะบทความ | |
| Abstract | Fruit peels are normally binned, especially after they have been removed. They consist of carbohydrate and particularly pectin, which is commonly found in fruits and vegetables and can be used as a thickening agent or gel in the food industry. In this study, the extraction of pectin from three fruit peels, watermelons, mangoes and pineapples, has been investigated. The chemical properties, emulsification, and emulsion stability of the extracted pectin were also studied. The fruit peels were first washed, crushed and boiled with 95% ethanol (1:1 w/v) at 80 °C for 10 minutes. After being squeezed to remove ethanol, they were washed with distilled water and dried at 65 °C. The dried fruit peels were soaked in distilled water (1:12 w/v) in a water bath at 95 °C for 60 minutes twice to extract pectin. The obtained extracts were filtered. The pectin were precipitated from the filtrate using 95% ethanol (the ratio of the filtrate to ethanol was 1:1 v/v) for 15 hours. The extracted pectin were filtered and then washed with 95% ethanol (3 times) and 50% acetone (3 times). Finally, the obtained pectin were dried at 60 °C to get pectin. In this study, pectin could not be extracted from pineapples peels. In contrast, pectin 2.11 g (5.28%) and 1.86 g (4.65%) were extracted from watermelons and mangoes peels, respectively. These extracted pectin showed low methoxyl content of 3.06% and 2.51%, respectively. For optimum emulsion condition, the ratio of oil to water was 1:5 by volume. Consequently, the mass/volume percentage concentration of pectin was 3.33. Additionally, the mean percentages of the emulsion of pectin extracted from watermelons and mangoes peels were 95.15 and 91.41, respectively |