Extraction and characterization of pectin from passion fruit peel, and its application in synbiotic ice cream: A study from Phetchabun, Thailand
Rattanaporn Pimisa,
Wichanee Bankeeree,
Suppasil Maneerat,
Pongsanat Pongcharoen,
Sehanat Prasongsuk,
Noraphat Hwanhlem
Affiliations
Rattanaporn Pimisa
Program in Agricultural Biotechnology, Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand; Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
Wichanee Bankeeree
Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
Suppasil Maneerat
Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro–Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
Pongsanat Pongcharoen
Center of Excellence in Research for Agricultural Biotechnology, Naresuan University, Phitsanulok, 65000, Thailand; Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand
Sehanat Prasongsuk
Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; The authors contributed equally to this work.; Corresponding author: Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Noraphat Hwanhlem
Center of Excellence in Research for Agricultural Biotechnology, Naresuan University, Phitsanulok, 65000, Thailand; Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand; The authors contributed equally to this work.; Corresponding author: Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand.
The study investigated the optimal condition for pectin extraction from passion fruit peel (PFP) cultivated in Phetchabun, Thailand. The maximum yield was obtained with a PFP powder–to–water ratio of 1:30 (w/v) and an extraction time of 15 min. The obtained PFP–extracted pectin (PFPEP) exhibited a higher degree of esterification, total phenolic content (TPC), and antioxidant capacity (AOC) compared to commercial pectin (CP) (P < 0.05). Interestingly, arabinose was present in PFPEP but absent in CP. The growth of probiotics was significantly enhanced by the medium containing PFPEP. The addition of PFPEP in synbiotic ice cream increased overrun value, while the melting rate, pH, and color intensity decreased compared to the ice cream without pectin. Sensory evaluation indicated that PFPEP–supplemented ice cream received the highest attribute scores (P < 0.05). Furthermore, PFPEP–supplemented ice cream increased TPC, AOC, and viability of L. acidophilus TISTR 2365 during storage at −18 °C for 120 days, with no detection of pathogenic bacteria. These findings suggest that PFPEP has a high potential to be a functional ingredient applied in the food industry.
