Extraction of Pectin from Orange Peel Wastes as an Ingredient for Edible Films Containing Kabog Millet Flour
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Date
2023
Publication Type
Book Chapter
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yes
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Abstract
Fossil-based plastic is a popular material for food packaging. It can cause negative environmental consequences due to its low biodegradability. To address this challenge, a pectin-based edible plastic with added nutritional value by incorporating whole-grain kabog millet flour was prepared. The pectin in the films was extracted by microwave-assisted and enzymatic procedures from orange peel wastes. The extracted pectin was tested for its degree of esterification using Fourier-transform infrared spectroscopy, its molecular weight and behavior in aqueous solutions using size-exclusion chromatography, and its monosaccharide composition using ion-exchange chromatography. Biodegradable and edible pectin films were produced and tested for their mechanical properties: maximum strain, maximum stress, and water contact angle. The results showed a significant increase in hydrophobicity of the film surface by adding whole-grain kabog millet flour. The maximum strain of the film, however, was reduced to around 80% upon the addition of the whole-grain kabog millet flour. Enzymatically-extracted pectin increased the film hydrophobicity. Hydrophobic surfaces have higher water resistance; thus, the enzymatically-extracted pectin can be developed for further applications. Due to the low elasticity of the films, a possible application would be as direct coating of fruits and vegetables incorporating antioxidants or antimicrobials.
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Publication status
published
Editor
Book title
Utilization of Pectin in the Food and Drug Industries
Journal / series
Volume
Pages / Article No.
1 - 18
Publisher
IntechOpen
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Edition / version
Methods
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Date collected
Date created
Subject
pectin; microwave-assisted; enzymatic extraction; edible films; kabog millet; fruit wastes
Organisational unit
03858 - Nyström, Laura M. / Nyström, Laura M.