Optimization of extraction process of plant-based gelatin replacer

Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad...

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Main Authors:	Jaswir, Irwandi, Alotaibi, Abeer, Jamal, Parveen, Octavianti, Fitri, Lestari, Widya, Hendri, Ridar, Alkahtani, Ali Hussein
Format:	Article
Language:	English English
Published:	Universiti Putra Malaysia 2016
Subjects:	RK Dentistry
Online Access:	http://irep.iium.edu.my/53435/ http://irep.iium.edu.my/53435/ http://irep.iium.edu.my/53435/1/Plant-based%20gelatin.pdf http://irep.iium.edu.my/53435/7/53435_Optimization%20of%20extraction_SCOPUS.pdf

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spelling	iium-534352017-05-31T06:38:31Z http://irep.iium.edu.my/53435/ Optimization of extraction process of plant-based gelatin replacer Jaswir, Irwandi Alotaibi, Abeer Jamal, Parveen Octavianti, Fitri Lestari, Widya Hendri, Ridar Alkahtani, Ali Hussein RK Dentistry Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived interest in gelatin replacers from plant sources. In this study, we have successfully extracted valuable pectin-as gelatin replacer--from various types of plant wastes. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Mango peel was screened as the ideal source for high-yield (36.6%) pectin of satisfactory quality. The results indicate that citric acid was the best solution for recovery of pectin from mango peels. An extraction temperature of 90°C and pH 2 provided the optimum conditions for maximum yield of pectin. The resulting crude mango peel pectin (CMPP) was analyzed for physicochemical parameters. The results indicated values for ash content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content (36.8-37.2-40%) and degree of esterification (38.3-41%). Following analysis of its gelling properties and sensory evaluation, CMPP has good potential to be applied in the food industry as a low-methoxyl pectin and a cheap source of gelatin replacer for jam preparations. © All Rights Reserved. Universiti Putra Malaysia 2016-12-04 Article NonPeerReviewed application/pdf en http://irep.iium.edu.my/53435/1/Plant-based%20gelatin.pdf application/pdf en http://irep.iium.edu.my/53435/7/53435_Optimization%20of%20extraction_SCOPUS.pdf Jaswir, Irwandi and Alotaibi, Abeer and Jamal, Parveen and Octavianti, Fitri and Lestari, Widya and Hendri, Ridar and Alkahtani, Ali Hussein (2016) Optimization of extraction process of plant-based gelatin replacer. International Food Research Journal, 23 (6). pp. 2519-2524. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016/(30).pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	RK Dentistry
spellingShingle	RK Dentistry Jaswir, Irwandi Alotaibi, Abeer Jamal, Parveen Octavianti, Fitri Lestari, Widya Hendri, Ridar Alkahtani, Ali Hussein Optimization of extraction process of plant-based gelatin replacer
description	Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived interest in gelatin replacers from plant sources. In this study, we have successfully extracted valuable pectin-as gelatin replacer--from various types of plant wastes. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Mango peel was screened as the ideal source for high-yield (36.6%) pectin of satisfactory quality. The results indicate that citric acid was the best solution for recovery of pectin from mango peels. An extraction temperature of 90°C and pH 2 provided the optimum conditions for maximum yield of pectin. The resulting crude mango peel pectin (CMPP) was analyzed for physicochemical parameters. The results indicated values for ash content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content (36.8-37.2-40%) and degree of esterification (38.3-41%). Following analysis of its gelling properties and sensory evaluation, CMPP has good potential to be applied in the food industry as a low-methoxyl pectin and a cheap source of gelatin replacer for jam preparations. © All Rights Reserved.
format	Article
author	Jaswir, Irwandi Alotaibi, Abeer Jamal, Parveen Octavianti, Fitri Lestari, Widya Hendri, Ridar Alkahtani, Ali Hussein
author_facet	Jaswir, Irwandi Alotaibi, Abeer Jamal, Parveen Octavianti, Fitri Lestari, Widya Hendri, Ridar Alkahtani, Ali Hussein
author_sort	Jaswir, Irwandi
title	Optimization of extraction process of plant-based gelatin replacer
title_short	Optimization of extraction process of plant-based gelatin replacer
title_full	Optimization of extraction process of plant-based gelatin replacer
title_fullStr	Optimization of extraction process of plant-based gelatin replacer
title_full_unstemmed	Optimization of extraction process of plant-based gelatin replacer
title_sort	optimization of extraction process of plant-based gelatin replacer
publisher	Universiti Putra Malaysia
publishDate	2016
url	http://irep.iium.edu.my/53435/ http://irep.iium.edu.my/53435/ http://irep.iium.edu.my/53435/1/Plant-based%20gelatin.pdf http://irep.iium.edu.my/53435/7/53435_Optimization%20of%20extraction_SCOPUS.pdf
first_indexed	2023-09-18T21:15:36Z
last_indexed	2023-09-18T21:15:36Z
_version_	1777411540814659584

Optimization of extraction process of plant-based gelatin replacer

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