MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS ADVISOR: NGUYEN VINH TIEN STUDENT: CHU LE THU HUYEN TRAN BAO THANH TRUC SKL 0 0 8 9 4 2 Ho Chi Minh City, August, 2022 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN 18116017 TRAN BAO THANH TRUC 18116040 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC. HO CHI MINH CITY – AUGUST 2022 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN 18116017 TRAN BAO THANH TRUC 18116040 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC. HO CHI MINH CITY – AUGUST 2022 ACKNOWLEDGEMENT First and foremost, we would like to thank all of the teachers in the Food Technology Department of the University of Technology and Education of Ho Chi Minh City for teaching and imparting so much knowledge during the study at school, creating all facilities and equipment to assist us in completing the thesis in the best possible way. Furthermore, in order to complete and achieve the results we have today, we had to confront and overcome all of the difficulties and challenges encountered during and throughout the project.
In addition, our beloved classmates and families make significant contributions, motivation, and support to us. We would especially like to thank PhD. Nguyen Vinh Tien, the teacher who guided this graduation project. Throughout the project, he enthusiastically guided and imparted to us the necessary knowledge and skills to guide how to use tools and operate machines in the laboratory, timely comment.
At the same time, whenever we face difficulties in the research process, the teacher always create a welcoming and encouraging environment. Sincerely, we would like to express our gratitude to Ms. Ho Thi Thu Trang of the Department of Food Technology for facilitating and assisting us in using the measuring tools and equipment available at the Faculty of Chemical and Food Technology's laboratory. We tried to learn and research as much as we could to complete the graduation thesis, but we are still limited in knowledge and experience, so there will be flaws.
We are looking forward to receiving feedbacks from teachers and friends in order to improve the thesis. We sincerely thank. i iii iv v vi vii ix x xi xii xiii xiv TABLE OF CONTENTS TABLE OF CONTENTS. iii LIST OF FIGURES .vi LIST OF TABLES.
viii LIST OF ABBREVIATIONS. 2 CHAPTER 2: LITERATURE REVIEW. Introduction about pectin. Structure and chemical compositions of pectin.
Classification of pectin. Properties of pectin. Pectin extraction technique. Applications of pectin.
Overview about pomelo. Introduction about pomelo. Nam Roi Pomelo. Overview about white dragon fruit.
Overview about green orange. 12 CHAPTER 4: MATERIALS AND METHODS. Green orange peel powder. Nam Roi pomelo peel powder.
White dragon fruit peel powder. Equipment for study. Research process diagram. Methods for the analysis of pectin.
Investigate raw materials. Investigate factors affecting pectin extraction process. Determine the ash content of pectin. Fourier Transform Infrared (FT-IR) spectrum.
Determine Equivalent Weight. Determine Methoxyl Content. Determine Total Anhydrouronic Acid Content. Degree of esterification.
Methods for the analysis of pectin film. Investigate the effect of glycerol on pectin film. Investigate the effect of Ca2+ on pectin film. Pectin films analysis.
24 CHAPTER 5: RESULTS AND DISCUSSIONS. Determination of some basic chemical components in grapefruit, orange and white dragon fruit peels. Results of factors affecting pectin extraction process. Investigating the effect of extraction time on pectin extraction efficiency.
The result of extraction temperature affects the extraction efficiency of pectin. The result of citric acid concentration affects the extraction efficiency of pectin 30 5. The results of moisture and ash content of pectin. Results of the properties of pectin.
Total Anhydrouronic Acid Content. Degree of Esterification. Result of FT-IR spectrum of pectin. Result of the properties of pectin-based films.
Result of the tensile strength and the elongation at break of pectin films. Result of the thickness of the pectin film. Result of the moisture content of the pectin film. Result of the solubility and the swelling ability of the pectin film.
Result of the water vapor permeability of the pectin film. Result of the FT-IR spectrum of pectin film. Result of transparency of pectin film. 72 v LIST OF FIGURES Figure 3.1: Nam Roi Pomelo .2: White dragon fruit .3: Vietnamese Green orange .1: Flowchart to study the influence of factors on the pectin extraction process and investigate the properties of pectin powder and pectin film .2: Flowchart of extracting pectin from peel powder .3: Flowchart of creating pectin film .1: Pomelo, orange, white dragon fruit peel powder (from left to right).2: Effect of extraction time on pectin extraction efficiency .3: Effect of temperature on pectin extraction efficiency .4: Effect of citric acid concentration on pectin extraction efficiency .5: Pectin extract after precipitating with alcohol .6: Wet pectin extracted from pomelo, green orange and white dragon fruit peel powder (from left to right) .7: Pectin powder extracted from pomelo, green orange and white dragon fruit peel powder (from left to right) .8: Comparing FT-IR spectrum of pectin commercial, pomelo, orange and dragon fruit36 Figure 5.9: FT-IR spectrum of pectin (A) commercial, (B) pomelo, (C) orange and (D) dragon fruit.10: Tensile strength of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution.11: Elongation at break of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution.12: Thickness of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution .13:Moisture content of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution .14: Solubility of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution.15: Swelling ability of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution.16: Water vapor permeability of glycerol-pectin films and calcium-pectin films with respectively different concentration of (A) glycerol at 0%, 10%, 30%, 50%, 70% and (B) calcium at 1%, 2%, 3% with constant glycerol 30% in the pectin solution.17: FT-IR spectrum of glycerol-pectin films at concentration 0%, 10%, 30%, 50%, 70% respectively of (A) pomelo, (B) orange, and (C) dragon fruit .18: FT-IR spectrum of calcium-pectin films at concentration 1%, 2%, 3%, respectively of (A) pomelo, (B) orange, and (C) dragon fruit.
54 vii LIST OF TABLES Table 5.1: Moisture and ash content in pomelo, orange and white dragon fruit peel powder .2: Investigating the effect of extraction time on pectin extraction efficiency .3: Survey results on the effect of temperature on pectin extraction efficiency .4: Survey results on the effect of citric acid concentration on pectin extraction efficiency .5: Result of the moisture and ash content of extracted pectin samples .6: Results of properties of pectin extracted from pomelo, green orange and dragon fruit peel powder.7: Result of the tensile strength and elongation at break of pectin-based films .8: Result of the thickness of pectin-based films .9: Result of the moisture content of pectin-based films .10: Result of the solubility and the swelling ability of pectin-based films .11: Light transmittance of Gly-pectin films at three ranges .12: Light transmittance of Ca-pectin films at three ranges .57 viii LIST OF ABBREVIATIONS %T Transmittance C Degree Celsius AC Ash content ATR Attenuated total reflection AUA Total anhydrouronic acid content Ca Calcium CaCl2 Calcium chloride DE Degree of esterification E Elongation at break EW Equivalent weight FT-IR Fourier Transform Infrared Spectroscopy GalA Galacturonic acid Gly Glycerol HCl Acid hydrochloric HGA Homogalacturonan HM High methoxyl HMP High methoxyl pectin IR Infrared radiation LM Low methoxyl LMP Low methoxyl pectin MC Moisture content MeO Methoxyl content NaCas Sodium caseinate NaOH Sodium hydroxide pH Potential of hydrogen PT/CHT Pectin/Chitosan RG-I Rhamnogalacturonan-I RG-II Rhamnogalacturonan-II ix RH Relative humidity S Solubility ratio SA Swelling ability SD Standard deviation TS Tensile strength UV Ultraviolet UV-C Ultraviolet C UV-VIS Ultra violet - Visible VIS Visible WPI- Whey protein isolate- WVP Water vapor permeability WVTR Water vapor transmission rate XGA Xylogalacturonans ZnO/Zn-NPs Zinc oxide/zinc nanoparticles x ABSTRACT Pectin is a complex, high molecular weight and structurally acidic heteropolysaccharide found in terrestrial plants leaf blades and plant cell walls, where it aids to firm up and set up the tissue in plant. Pectin is a popular food ingredient because of its ability to add texture and rigidity to food products. Furthermore, pectin is a natural biopolymer with numerous applications in the food sector, and it is suitable for the manufacture of edible films to extend food shelf-life. In this study, pectin was tested extracted from Vietnammese pomelo, green orange and white dragon fruit with citric acid at different concentration from 0.
The results showed that pectin extracted from pomelo, orange and dragon fruit had a DE index of 52. In addition, the extracted pectin powder FT-IR spectrum was comparable to that of commercial pectin, reaffirming its identification. For pectin films, the data also indicated that the plasticizer concentration has a favorable effect on film elongation for films made from high pectin and satisfactory results in terms of tension strength for films created from low pectin. Dragon fruit films exhibited a gradual decrease in solubility with increasing calcium concentration.
The report also demonstrated that Ca2+ has a favourable effect in terms of retarding film solubility. The film composed of 30% glycerol and Ca2+ 2% gave positive consequences with regard to elongation, tension strength and low solubility for pectin films. The pectin films were characterized by FT-IR, UV-VIS, and water vapor permeability analysis. The overall findings of the study illustrated that the pectin films have the potential to be used as a promising food coating material in the future.
Key words: pectin, Vietnammese pomelo, green orange, white dragon fruit, pectin films. Problem At present, the increasing demand for plastic materials has had a significant impact on both human health and the living environment. Therefore, it is of utmost importance to create edible biofilms that are resistant to microbes and meet food preservation requirements in order to ensure customer safety. Edible films are usually produced mainly from non-toxic polysaccharide sources, including pectin.
Pectin has the ability to form films. The benefit of pectin film is that it has very good oxygen barrier ability but has high water solubility. Pectin is a gel-forming substance obtained from plants that is extensively employed in the production of food. Pectin is fundamentally a heterogeneous linear polysaccharide, and depending on the source and extraction technique, it might have different properties.
Apple pulp and citrus peel, which serve as the primary sources of raw materials for the manufacturing of commercial pectin, are plentiful natural sources of pectin.