Nerissa Arviana Tristanto, Weichao Cao, Nuo Chen, Steven Suryoprabowo, Felycia Edi Soetaredjo, Suryadi Ismadji, Xiao Hua
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51–50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3–5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10−11 g.cm−1.s−1.Pa−1). In comparison, PF-A showed lower water solubility (45.14–69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12–4.11 MPa, EB: 48.72–61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties. © 2024 Elsevier B.V.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia