Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 180-195 |
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Yazdanpanah S, shahamatpour Z. Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method. FSCT 2025; 22 (165) :180-195
URL: http://fsct.modares.ac.ir/article-7-78416-en.html
URL: http://fsct.modares.ac.ir/article-7-78416-en.html
1- Associate Professor, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran , syazdanpanah2004@gmail.com
2- Graduated from Master's Degree in Food Industry Science and Engineering, Kazerun Branch, Islamic Azad University, Kazerun, Iran
2- Graduated from Master's Degree in Food Industry Science and Engineering, Kazerun Branch, Islamic Azad University, Kazerun, Iran
Abstract: (94 Views)
Pectinic is a polysaccharide and is widely used in the food and pharmaceutical industries due to its unique technological and therapeutic properties. In this study, the production of edible jelly from pumpkin pectin was investigated. Pectin extraction from pumpkin head using microwave at two temperatures of 40 and 50 degrees Celsius, times of 10, 15, 20 and 30 minutes, pH 1.5 and 2 and sample to solvent ratio of 20 and 30% by weight/volume done Then, the next tests were performed on selected treatments (one treatment for 40°C temperature and one treatment for 50°C temperature) which had higher efficiency. Edible jelly based on apple juice was produced from selected treatments. According to the degree of esterification obtained for the samples, pumpkin pectin belongs to the low-ester category. The highest stability of the emulsion related to extracted pectin was determined at 40°C. Examination of the FTIR spectrum showed that the extracted pectins confirm the presence of high concentration of galacturonic acid chains and carboxyl groups. The effect of different levels of pumpkin pectin (0, 10, 20 grams) on the chemical, textural and antioxidant properties of edible jelly based on apple juice was investigated. The chemical properties of treatments containing pumpkin pectin were determined more than the control treatment. The two characteristics of adhesion and elasticity were significantly reduced. The textural characteristics of firmness, cohesion, gummy and gummy state increased with increasing amount of pumpkin pectin. Pumpkin pectin has a high antioxidant effect compared to the control treatment. The anti-radical property was determined to be the highest amount and equal to BHT in the treatment containing 20 grams of pumpkin pectin. The results showed that pumpkin has a strong antioxidant property, usable and safer than synthetic antioxidants in the food and drug industry in order to maintain human health.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/12/11 | Accepted: 2025/01/27 | Published: 2025/10/23
Received: 2024/12/11 | Accepted: 2025/01/27 | Published: 2025/10/23
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