Study of the physicochemical properties of pectin extracted from the fruits of Physalis peruviana L. and its potential for industrial applications
1 Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P.O. Box 906, Antananarivo 101, Madagascar.
2 Life and Environmental Sciences Doctoral School (SVE), University of Antananarivo, P.O. Box 906, Antananarivo 101, Madagascar.
3 Department of Rural Engineering and agri-food processing, University of Vakinankaratra, Vatofotsy Antsirabe 110, Madagascar.
4 Laboratory of Plant Physiology, Department of Plant Biology and Ecology, Faculty of Sciences, University of Antananarivo, P.O. Box 906, Antananarivo 101, Madagascar.
5 Department of Pharmacy, Faculty of Medicine, University of Antananarivo, P.O. Box 375, Antananarivo 101, Madagascar.
Research Article
World Journal of Advanced Science and Technology, 2025, 07(02), 001–010.
Article DOI: 10.53346/wjast.2025.7.2.0014
Publication history:
Received on 14 March 2025; revised on 03 May 2025; accepted on 05 May 2025
Abstract:
The study investigated the physicochemical properties of pectin extracted from Physalis peruviana L. fruits and evaluated its suitability for industrial applications. The research focused on optimizing the extraction process and analyzing the functional properties of the pectin, focusing on the differences between three types of pectin powder. The analysis showed that pectin powder 3 (PP-3) had the highest pectin yield, both from dried fruits (8.99%) and fresh fruits (1.3%), followed by pectin powder 2 (PP-2) (dry: 6.32%; fresh: 0.94%) and pectin powder 1 (PP-1) (dry: 4.31%; fresh: 0.66%). In terms of equivalent weight (EqW), PP-2 had the highest value (298.16 kDa), while PP-1 and PP-3 had similar values, with 289.82 kDa and 289.35 kDa, respectively. Statistical analysis revealed significant differences in pectin yield and EqW between the three types of powder. Conversely, no significant differences were observed in the degree of esterification (DE), methoxyl content (MeO), and total anhydrogalacturonic acid content (AUA). Based on the DE value (80-82%), pectin extracted from P. peruviana fruits could generally be classified as a High Methoxyl Pectin type with a DE above 50%. Principal component analysis (PCA) confirmed that pectin yield, AUA, and MeO are the key factors influencing the differentiation of pectin powders. The results indicated that PP-3 was the optimal choice for industrial applications requiring high yield, viscosity, and gel strength. The study recommended further research to enhance extraction efficiency and sustainability to meet the growing demand for pectin in various sectors.
Keywords:
Physalis peruviana L.; Pectin Extraction; Equivalent Weight; Degree Of Esterification; High Methoxyl; Pectin Industrial Applications
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