Structural and functional properties of pectin extracted from jackfruit <i>(Artocarpus heterophyllus)</i> waste: Effects of drying

Abstract

Pectin extracted from jackfruit waste was dried using different drying techniques, and the chemical composition and structure, flowability, appearance, solubility, and flow behaviour of the dried materials were determined. Yield, galacturonic acid content, and the degree of esterification were found within the ranges of 7–11, 62–68, and 59–66%, respectively, for freeze-dried, spray-dried, vacuum oven-dried, and oven-dried pectin samples from jackfruit waste. Fourier transform infrared spectral analysis showed no major structural differences in the pectin samples produced by the various drying techniques, and their surface structures were comparable to those of analytical and food pectin. The drying methods did not significantly affect the chemical composition (p > 0.05) but did significantly affect the physical appearance, viscosity, and solubility of jackfruit waste pectin (p < 0.05).