Evaluation of the pectin extraction and coagulation processes from green grass jelly (Tiliacora triandra)

Abstract

   Surveying the process of extracting pectin from green grass jelly (Tiliacora triandra) and evaluating the coagulation of the obtained pectin was carried out at the laboratory of the Department of Biotechnology and Plant Protection, Faculty of Agriculture and Food Technology, Tien Giang University. The study investigated (1) different citric acid concentrations (1, 3, 5, 7 and 9) % used as a solvent to extract pectin from green grass jelly; (2) ethanol concentrations (50, 60, 70, 80 and 90) % to precipitate pectin from green grass jelly;  (3) drying temperature (60, 65, 70, 75 and 80) ℃ to obtain pectin and (4) coagulation ability of pectin obtained after extraction. The results showed that the solvent concentration of 3 % citric acid yielded a content of pectin extraction of 78.31 %; the ethanol concentration of 90 % yielded pectin precipitation of 8.92 % . The drying temperature at 80 ℃ is appropriate to obtain pectin content of 39.39 % with product moisture of 76,74 %. In terms of pectin coagulation, orange juice at pH = 6 produced jelly with the highest viscosity (289.11 cPs).