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Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar

Negara (1/2018)

Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan Proses dan Makanan

Chemical Engineers in Australasia (CHEMECA 2018), Queenstown, New Zealand

Lawatan Ke The University of Auckland

The Journey AUCKLAND

QUEENSTOWN

• Part 1 – Pembentangan kertas kerja di CHEMECA 2018

• Part 2 – Lawatan ke The University of Auckland, New Zealand

Comparison Study on Ultrasound Assisted and Conventional Heating Extraction of Pectin from

Jackfruit’s Waste

A. Sulaiman, R. M. Arif, N.N.A.K. Shah & R. Shamsudin

Department of Process and Food Engineering Faculty of Engineering

Universiti Putra Malaysia 30 Sept – 3 Oct 2019 Queenstown, NZ

Jackfruits

• Mastura cultivar vastly planted in Malaysia

• Large no. fruits, large size – 500 fruits per tree and weighed up to 40 kg per fruit

• Jackfruit of Mastura cultivar produces more than 70% of waste which could be utilized for production of high value products due to the availability of bioactive compound

Background

Flesh 20%

Rags & Rind 40%

seed 2%

Others 38%

JACKFRUITS COMPONENT (%)

Pectin

Pectin is white to brown powder extracted from plant, especially citrus fruits. But other high carbohydrate fruit parts potentially having pectin.

Mainly as gelling agent (jellies and jam) and stabilizer in fruit juices

Background

Carbohydrate content is the second highest after moisture out of total waste produce from jackfruits The waste could have pectin – can be extracted

CHE vs UAHE

Background

Heat Extraction (CHE)

Heat extraction (60 -100˚C) for 0.5 to 6 hours – Too long depends on the properties of the materials being processed. Low yield, low efficiency – heat hydrolysis.

Ultrasound Assisted Heating Extraction (UAHE)

Ultrasounic waves cause molecules to move faster and increase rate of penetration of solvent into cells due to cavitation effect. FASTER physical process.

Extraction liquid

Jackfruit’s strip

Water bath

Package with Jackfruit’s strip and extraction liquid

Objective

• To compare yield of pectin extracted from rags and rind of jackfruit by

using Conventional Heating Extraction (CHE) and Ultrasound Assisted

Heating Extraction (UAHE).

• To model the kinetic of pectin extraction from rags and rind of jackfruit

using CHE and UAHE method.

• To determine the degree of esterification of the extracted pectin using

UAHE and CHE.

Results analysis

Yield calculation

Pectin Drying

Treatment

CHE and UAHE

Jackfruit’s powder

preparation

Experimental design

Methodology

Yield of Pectin: CHE vs UAHE

Kinetic: First order – CHE vs UAHE

Degree of Esterification

Extraction Treatments Methodology

Heat Extraction Ultrasound Assisted Heat

Extraction

pH 1.5 using HCl

Treatment Temperature of 30 - 80˚C

Ultrasound treatment (400 W, 24 kHz) at 20, 30 & 40%

amplitude

Treatment time of 0 – 30 min

Solid liquid ratio 1:20 g/ml

Centrifuge for 3 mins at 900 rpm (4˚C); filtrate mix with 95% ethanol (1:1) for 2 hrs at 4˚C; centrifuge again to separate; oven dried at 40˚C

0

5

10

15

20

25

0 5 10 15 20 25 30 35

Yiel

d (

%)

Time (min)

Amount of Yield (%) against Time (min) for Temperature 80oC

UAHE 20%

UAHE 30%

UAHE 40%

CHE

CHE vs UAHE on Pectin yield

Results and discussion

NO SIGNIFICANT DIFFERENT

𝑃ectin yield(%)=(𝑚𝑜/𝑚)𝑥 100% mo : dried jackfruit powder (g) m : dried pectin extracted (g)

Effect of temperature on pectin extraction yield via ultrasound assisted treatment

Results and discussion

0

2

4

6

8

10

12

14

16

18

20

0 5 10 15 20 25 30 35

Yiel

d (

%)

Time (min)

Amount of Yield (%) against Time (min) for UAHE Amplitude 20%

30 C

60 C

80 C

Kinetics

Results and discussion

First order

ln (mo/m) = -kt

Degree of Esterification

Results and discussion

4000.0 3600 3200 2800 2400 2000 1800 1600 1400 1200 1000 800 650.0

3.2

5

10

15

20

25

30

35

40

45

50

55

60

65

70

75

80

85

90

95

100.0

cm-1

%T

Jackfruit pectin (4)

3900.74

3855.73

3823.77

3748.00

3653.37

3609.80

3361.26

2923.92

2334.55

1916.99

1843.68

1741.70

1641.86

1543.27

1496.78

1437.55

1372.69

1230.75

1023.65

918.95

824.66

775.72

694.31

662.13

• To determine the gelatinize characteristic of pectin

• DE is the ratio of methyl-esterified carboxyl groups to the number of total carboxyl groups present

• DE (%) = 𝐴1740

(𝐴1740+𝐴1640)

• Low Methoxyl Pectin DE<50% - Low

sugar, high acid application • High Methoxyl Pectin DE>50% - High

sugar, low acid application • DE

for CHE (pH=1.5, T=80oC, t=30min) is 53.28%

• DE for UAHE (Amp=20%, T=60oC, t=30min) is 52.56%

Conclusion

1. UAHE shows better extraction compared to CHE for example UAHE (pH=1.5, Amp=20%, T=80oC, t=10min) yielded 14.67% pectin compared to CHE (pH=1.5, T=80oC, t=30min) of 13.22%.

2. First order kinetic model is reasonable to describe the pectin extraction yield for both treatment. Better rate of extraction was observed via UAHE than CHE.

3. The DE (~53%) of jackfruit extracted in this study is classified as high methoxyl pectin (DE>50%).

4. UAHE can be a potential greener process that can be further explored for tropical fruit waste extraction of bioactive compound especially jackfruit.

Lawatan ke

• Host: Prof. Mohammed Farid • Lawatan ke Makmal • Jemputan sebagai penilai luar pada

kitaran penilaian program seterusnya

• Perbincangan berkisarkan penyelidikan – High pressure processing of food and

other non-thermal techniques/hurdles

– Energy: Phase change materials for food and other applications

Acknowledgement

• Everyone who has contributed to this work; my team, technicians etc.

• Bantuan Kewangan Menghadiri Konferensi/ worksyop di Luar Negara – Bahagian Akademik UPM

Terima Kasih | Thank You

Kept for further

treatments

Grind to <250μm

Dried at 60˚C/48 hrs – Moisture

<10%

Soak at 80˚C/5 min

Rind & Rags (1x6cm)

Jackfruit’s waste powder

Methodology

1cm

6cm

Kinetics Results and discussion First order

ln (mo/m) = -kt