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Due to the rapid dissolution of urea fertilisers in water, leaching and evaporation from the soil cause approximately 70 % of the urea to be lost to the atmosphere and groundwater without being used by plants. It is known that a significant portion of urea fertiliser is released into the atmosphere as ammonia gas, and into groundwater as nitrate and nitrite, resulting in nitrogen losses. To mitigate these losses, various studies have been conducted on coating urea fertiliser with different materials. Biopolymers, in addition to providing controlled release, also act as soil conditioners by increasing the water-holding capacity of the soil and providing necessary moisture to plants during dry periods. In this study, three different types of biopolymers – chitosan, pectin, and xanthan gum – at two different concentrations (1 % and 3 %), were used to coat urea fertiliser aiming for controlled release. Biopolymer solutions and their cross-linkers were prepared, and the urea fertiliser was coated using a laboratory-scale coating drum. The chemical structure of the coated urea fertiliser was determined using Fourier-Transform Infrared Spectroscopy, and its morphology was examined with a Scanning Electron Microscope. The water-holding capacity in the soil and the ammonia released into the atmosphere were also analysed. The results indicated that the most effective biopolymer coating type for the slow-release mechanism of urea was pectin at a 1 % coating ratio on the fertiliser granules. The concentration of ammonia released from the soil and the water-holding capacity of the soil treated with biopolymer-coated urea fertiliser were tested through various experiments, and the results were analysed statistically. According to the statistical analysis, the 1 % pectin-coated urea fertiliser yielded the best results in both experiments, with an ammonia release value of 246.66 ppm and an evaporation rate of 67.84 % at the end of 30 days. [ABSTRACT FROM AUTHOR]

Sustainable food packaging materials have significant interest in addressing environmental issues by making renewable substitutes such as bioplastics based on pectin. Orange peel has a relatively high pectin content of 42.5%, which can be synthesized into bioplastics. Pectin-based bioplastics tend to have limitations in terms of mechanical and physical strength due to the hygroscopic nature of pectin. This study aims to determine the effect of adding glycerol and sago starch on the characteristics of orange peel pectinbased bioplastics. The casting method was used in the bioplastic formulation using the variation of the pectin:starch ratio (75:25, 65:35, 55:45; and 50:50%) and glycerol composition (10, 20, 30, and 40%). Based on the results, the pectin obtained was categorized as low methoxyl pectin and ester pectin. The characterizations of bioplastics achieved the maximum value of the tensile strength of bioplastics was 4.22 MPa, obtained by adding pectin:starch (50:50%) and 10% glycerol. The maximum value of the elongation properties at the break of bioplastics is 24%, obtained by adding the composition of pectin:starch (75:25%) and 40% glycerol. The more additions of the pectin:starch and glycerol composition result in a higher water vapor evaporation rate. Hence, utilizing orange peel pectin-based bioplastics offers a sustainable solution by exploring repurposing waste to create bioplastics for food packaging, thereby contributing to environmental preservation. [ABSTRACT FROM AUTHOR]

This study focused on the development and rheological properties of pectin-gelatin binary hydrogels based on pea protein and spirulina due to their high water content, low calories, and satiety benefits. According to rotational and oscillatory tests, the consistency coefficients were 25% and 20% higher in the 6P1B sample (6% pectin, 0.5% gelatin, and 1% pea protein) compared to the 6P1S sample (6% pectin, 0.5% gelatin, and 1% spirulina), respectively. The flow behavior index ranged from 0.22±0.01 to 0.29±0.02. Furthermore, the thermal stability of pea protein formulations outperformed those containing spirulina. Molecular docking analysis indicated that the binding energies between pectin- gelatin, pectin-spirulina, and pectin-pea protein were relatively stable and efficient, with values of - 6.53, -7.85, and -8.30 kcal/mol, respectively. Pea protein and spirulina-based hydrogels show potential for use in 3D printing technology and as fat substitutes, and they can support the development of innovative food products with nutritional and functional properties. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Susu kambing mempunyai banyak manfaat kesehatan diantaranya adalah lebih mudah dicerna dan mempunyai tingkat alerginitas yang rendah. Yoghurt susu kambing sebagai produk fermentasi mempunyai nilai fungsonal yang meningkat, akan tetapi mempunyai gel yang lemah dan stabilitas rendah. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia (viskositas, sineresis, total asam, pH dan total bakteri asam laktat) dan mikrostruktur pada yoghurt susu kambing dengan penambahan pektin dan pulp nangka. Bahan yang digunakan dalam penelitian ini adalah susu kambing segar, starter yoghurt set komersial (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, dan Bifidobacterium), pektin, dan pulp nangka. Perlakuan yang diberikan yaitu penambahan pektin 1; 1,5; dan 2% (b/b) dan pulp nangka 5 dan 10% (b/b). Hasil penelitian menunjukkan bahwa semakin besar penambahan pektin dan pulp nangka pada yoghurt susu kambing dapat meningkatkan viskositas, total asam, dan total BAL serta menurunkan sineresis dan pH. Perlakuan terbaik diperoleh pada sampel yoghurt susu kambing dengan penambahan pektin 1,5% dan pulp nangka 5%. Hasil analisis SEM pada sampel yoghurt susu kambing dengan penambahan pektin dan pulp nangka memiliki ukuran void yang lebih kecil dan jaringan yang terbentuk lebih teratur, hal ini kemungkinan dapat dihubungkan dengan viskositas yang meningkat dan sineresis yang menurun.

Copyright of Selcuk University Journal of Science Faculty / Selçuk Üniversitesi fen Fakültesi fen Dergisi is the property of Selcuk University Journal of Science Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pectin extraction from rosehip fruit waste, whose fruits are mainly used in tea making, jam, marmalade and medicine, was carried out in order to evaluate the waste. Extraction of pectin was accomplished using hot acid extraction method, Citric acid (CA) as an organic acid and hydrochloric acid (HCl) as an inorganic acid were used as extractants. Yields and physicochemical properties of extracted pectins from rosehip fruit waste under different extraction conditions were determined. The pectin yields extracted from rosehip fruit waste were ranged between 8.35% and 12.43% depending on the extraction condition. The highest galacturonic acid content (Gal-A) of the extracted pectins was determined as 67.75±1.48 %, and this value was found to be 85.12±1.15% in commercial pectin. Esterification degree values of the extracted pectins showed that two thirds of them were high methoxylated pectin. Methoxyl content, which is one of the other physicochemical properties, was 12.47±1.05 for commercial pectin and this value varies between 6.05±0.85-11.48±0.95 for extracted pectins. The equivalent weights of the extracted pectins were in the range of 1250.0±1.70 g/mol and 477.3±1.25 g/mol. The obtained results showed that rosehip fruit waste can be evaluated in pectin extraction. [ABSTRACT FROM AUTHOR]

Copyright of Acta Biologica Slovenica is the property of Drustvo Biologov Slovenije and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Listy Cukrovarnicke a Reparske is the property of VUC Praha a.s. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The extraction of pectin from banana peels is one way to increase the use value of banana peel waste. The extraction method applied is solid-liquid extraction using an acid solvent. The purpose of this study was to determine the effect of pre-treatment, the type and concentration of solvent as well as the optimum time and substrate concentration, on the resulting yield. This research was conducted experimentally with the OFAT (One Factor at a Time) method. The results showed that the best solvent was 0.5N sulfuric acid with a substrate concentration of 10% for 80 minutes, resulting yield of 10.02%.

Abstrak. Edible film merupakan lapisan tipis yang bersifat biodegradable dan dapat diaplikasikan pada bahan pangan sebagai pelindung antara makanan dengan lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gliserol terhadap karakteristik edible film pektin kulit pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, di mana faktor konsentrasi terdiri dari 3 (tiga) taraf, yaitu G1= 1%, G2= 2%, dan G3= 3%. Dengan demikian 3 perlakuan konsentrasi gliserol dengan 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Hasil penelitian menunjukkan bahwa terjadi peningkatan ketebalan edible film seiring peningkatan konsentrasi gliserol, di mana ketebalan pada konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,13 mm, 0,21 mm, dan 0,26 mm secara berturut-turut. Nilai laju transmisi uap air dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 1,882 g/m2/jam, 2,601 g/m2/jam, 3,359 g/m2/jam. Nilai kuat tarik dengan variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 22,3 kgf/cm2, 21 kgf/cm2 dan 22,3 kgf/cm2. Nilai elongasi dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 284,90 %, 406,47 % dan 530,00 %. Adapun nilai modulus young dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,76 MPa, 0,51Mpa dan 0,41Mpa. Perlakuan terbaik berdasarkan Japanese industrial standard JIS (1975) adalah perlakuan gliserol dengan konsentrasi 1%. Dari hasil uji sidik ragam ANOVA perlakuan variasi konsentrasi gliserol tidak berpengaruh nyata terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi dan modulus young. The Utilization of Pectin Banana Pain (Musa paradisiaca L.) for The Making of Edible film Packaging With Additional Glycerol as a Plasticizer Abstract. The edible film is a thin layer that is biodegradable and can be applied to foodstuffs as a barrier between food and the environment. This study aims to determine the effect of glycerol concentration on the characteristics of the edible film pectin of kepok banana peels. This study used a non-factorial Completely Randomized Design (CRD), where the concentration factor consisted of 3 (three) levels, namely G1 = 1%, G2 = 2%, and G3 = 3%. Thus 3 treatments of glycerol concentration with 3 replications to obtain 9 experimental units. The results obtained thickness values with variations in the concentration of glycerol (1%, 2%, 3%) namely 0.13 mm, 0.21 mm, and 0.26 mm. The value of the water vapor transmission rate of variations in glycerol concentration (1%, 2%, 3%) is 1.882 g/m2/hour, 2.601 g/m2/hour, 3.359 g/m2/hour. The tensile strength values with variations in glycerol concentration (1%, 2%, 3%) were 22.3 kgf/cm2, 21 kgf/cm2 and 22.3 kgf/cm2. The elongation values of variations in glycerol concentration (1%, 2%, 3%) were 284.90%, 406.47% and 530.00%. Young's modulus values from variations in glycerol concentration (1%, 2%, 3%) were 0.76 MPa, 0.51Mpa and 0.41Mpa. The best treatment based on the Japanese industrial standard JIS (1975) was the glycerol treatment with a concentration of 1%. From the variance ANOVA test results, the results obtained have no significant effect on thickness, water vapor transmission rate, tensile strength, elongation, and modulus young.

Lebih banyak digunakan pada berbagai industri, hampir 100% kebutuhan pektin di Indonesia lebih penting karena belum ada produsen pektin dalam negeri. Penelitian ini membahas pentingnya suhu (pH dan suhu) pada proses isolasi pektin dari campuran limbah kulit buah. Beberapa kulit buah dengan jumlah yang cukup melimpah yang diperlukan digunakan sebagai bahan baku pembuatan pektin di atas adalah kulit buah naga merah (Hylocereus polyrhizus), pepaya (Carica papaya), melon (Cucumis melo), nanas (Ananas comosus), serta jeruk ( Citrus sinensis). Dalam penelitian ini isolasi pektin dilakukan dengan cara ekstraksi menggunakan pelarut asam oksalat 1 N pada pH 1, 2, 3, 4 dan 5. Proses ekstraksi dilakukan pada suhu 70 ° C, selama 90 menit, dengan kecepatan pengadukan 500 rpm. Selain itu, proses ekstraksi juga dilakukan pada variasi suhu 60 ° C, 70 ° C, 75 ° C, 80 ° C dan 90 ° C untuk mengetahui variasi suhu terhadap karakteristik pektin yang dihasilkan. Karakterisasi pektin dilakukan dengan uji berat, kadar metoksil dan kadar abu. Berdasarkan hasil penelitian, diperoleh kondisi operasi yang terbaik untuk ekstraksi pektin dari campuran limbah kulit buah adalah pH 2 dan suhu 70 ° C, di mana pada kondisi ini diperoleh hasil pektin sebesar 9,58-10,37%, kadar metoksil 4,03- 10,54%, berat setara 608,33-702,54mg, serta kadar abu 6,13-6,38%.

Complex coacervation is an up-and-coming encapsulation technique widely working in the medicinal, food, agriculture, and textile industries. This study investigated the effect of biopolymer ratio and pH on the complexation between chickpea protein isolate (CPI) and pectin (PC) through zeta potential, turbidity measurement, and visual observations. Pectin showed a negative charge profile between pH 2-9. The isoelectric point of the chickpea protein isolate was found as 4.5 (pI). Soluble complexes were formed in the system with pHs below the pI of CPI with positive charges, whereas PC had negative ones. Complex coacervates formed at pH 3.1 with a 4:1(CPI: PC) biopolymer ratio. The turbidity and visual appearance revealed that larger aggregates were formed in CPI-PC coacervates. The findings could help in the development of pH-sensitive biopolymer carriers for use in functional foods and biomaterials. [ABSTRACT FROM AUTHOR]

Publications concerning the protective effect of pectin against lead induced toxicity in rats are not available. In order to study such effect, 40 male rats were divided into 3 groups. The first group was contained 10 rats that kept as control group. The second group was contained 10 rats that received pectin at dose of 100 mg/kg BW during experimental period (8 weeks). The third group was contained 20 rats that received 400mg/kg BW of lead acetate daily for 4 weeks then divided into two subgroups (3A and 3B). Subgroup 3A contained 10 rats that still receive lead acetate in the same dosage whereas, subgroup B co-treated with lead acetate and pectin daily for another 4 weeks. Blood samples were collected after 2, 4 and 8 weeks from the start of the experiment. Liver, kidney and bone marrows were collected only at the end of the experiment. Lead acetate induced anemia only after 4 weeks of administration as reflected on decreased values of Hb, PCV, MCV, MCH and MCHC. These indices remained at lower levels in lead acetate treated groups until the end of the experiment. Concentrations of serum ferritin, iron, total antioxidant capacity (TAC) and reduced glutathione (GSH) and the expression of hepatic hepcidin gene were decreased significantly in lead acetate intoxicated rats compared to control. Activities of ALT and AST and concentrations of urea, creatinine, Nitric oxide (NO), TNF-α, IL-6, total iron binding capacity (TIBC) and lead were increased significantly in lead acetate intoxicated group compared to control. Hepatic degeneration and hemorrhage, renal lytic necrosis and apoptosis of myeloid cells were most prominent changes in lead intoxicated rats. Lead acetated related changes were improved by co-treatment with pectin however; normal control values have not been achieved. Conclusively, pectin is recommended to protect against lead acetate toxicity in rats. [ABSTRACT FROM AUTHOR]

Limbah kulit jeruk dapat dimanfaatkan menjadi pektin dengan cara diekstrak. Pektin banyak digunakan pada industri pangan, salah satunya stabilizer. Penelitian bertujuan mengeta-hui konsentrasi pelarut dan lama waktu yang optimum pada proses ekstraksi untuk mendapat-kan rendemen, total pektin, dan tingkat kecerahan yang terbaik. Rancangan penelitian meng-gunakan Response Surface Methodology dengan Central Composite Design melalui software Design Expert 7.1.5. Kombinasi faktor perlakuan yaitu, konsentrasi asam oksalat (%) dan lama waktu ekstraksi (menit). Hasil penelitian menunjukkan nilai optimum konsentrasi pelarut asam oksalat sebesar 0,22% dengan lama waktu ekstraksi 90 menit 16 detik, menghasilkan 16,78% rendemen; 10,59% total pektin; dan 63,56 (L) tingkat kecerahan pektin. Kemudian, dilakukan karakterisasi pektin optimasi dengan hasil untuk kadar air 9,87%, berat ekivalen 901,60; kadar metoksil 5,59%; kadar asam galakturonat 51,45%; dan derajat esterifikasi 61,69%. Pektin yang dihasilkan sudah sesuai dengan standar International Pectin Producers Association (IPPA), kecuali pada berat ekivalen. Pektin hasil optimasi termasuk pektin metoksil rendah.

Kemasan plastik banyak digunakan pada industri makanan dan minuman di Indonesia karena praktis dan mudah. Namun, disisi lain ini merupakan bencana bagi lingkungan karena plastik merupakan bahan yang sulit terurai (nondegradable). Edible film merupakan salah satu alternatif yang dapat dipertimbangkan untuk menggantikan kemasan plastik. Tujuan dari penelitian ini adalah memanfaatkan kitosan dari limbah cangkang rajungan dan pektin dari limbah kulit pisang kepok sebagai bahan baku pembuatan edible film. Kitosan diperoleh dari proses degreasing, deproteinasi, demineralisasi dan deasetilasi cangkang rajungan. Pektin diperoleh dari proses hidrolisis kulit pisang kepok. Edible film yang berbasis kitosan dan pektin dibuat melalui proses blending dengan ratio (K:P) 100:0; 60:40; 50:50: 40:60 dan 0:100. Analisis karakteristik yang dilakukan meliputi warna, transparan, ketebalan, kelarutan dalam air, laju transmisi uap air (WVTR), kadar air, swelling degree, biodegradabilitas, dan aktivitas antimikroba. Hasil penelitian menunjukkan edible film kitosan dan pektin yang paling optimal adalah ratio 50:50.

In this study; pectin was extracted using traditional acid extraction method using fruit peel waste such as mandarin, pomegranate and pumpkin peels. The pectins obtained by using different fruit peels and changing the extraction conditions were characterized and compared with commercial pectin. Pectin extractions were carried out with varying parameters such as three different fruit peels as raw materials, two different acid types (citric acid and hydrochloric acid) for the extraction medium and two different extraction temperatures (80 °C and 90 °C). The effects of these parameters on the pectin yield and properties of pectin were investigated. Moisture and ash content, FTIR analysis, esterification degree, equivalent weight, methoxyl content and anhydrouronic acid content were determined for the characterisation of the extracted pectin samples. The pectin yields were found to be; 4.70-14.50% for mandarin peel, 4.40-9.25% for pomegranate peel and 2.10-4.80% for pumpkin peel. Among the fruit peels used in the study for pectin extraction, the highest pectin yield was obtained as 14.50% from the mandarin peel, which is a citrus fruit. The results of the analysis and characterization show that the samples are mainly composed of high methoxy pectins. Considering the yields of extracted pectins from different fruit peels, their properties and environmental effects, it was concluded that it is more appropriate to use citric acid as the extraction medium and to select the extraction temperature of 90 °C. [ABSTRACT FROM AUTHOR]

Akrepler, Arachnida sınıfında yer alan zehirli arthropodlardan olup, bilinen en eski karasal eklembacaklılardır ve yaşayan fosiller olarak da tanımlanmaktadırlar. Akrepler kendilerine özgü bir takım özelliklere, özel yapılara sahip olmaları ve zehirlenme vakalarına sebep olmaları nedeniyle çeşitli araştırmalara konu olmuştur. Ancak, akreplere özgü bir duyu organı olan ve tarak organı olarak da bilinen pektin organın yapısı hakkında çok fazla bilgi bulunmamaktadır. Bu çalışmada, Protoiurus kraepelini (von Ubisch, 1922) akrebinin tarak organ yapısı ışık mikroskobu ve taramalı elektron mikroskop (SEM) kullanarak çalışılmış, detaylı morfolojik ve histolojik özellikleri belirlenmiştir. Örnekler Eğirdir (Isparta, Türkiye)’de yapılan arazi çalışmalarında toplanamıştır. P. kraepelini’nin tarak organı diğer akreplerde olduğu gibi bir çift olarak mesosomal ikinci segmentin ventrolateralinde yerleşmiş olup genel mimariye uygun olarak marjinal lamella, median lamella ve pektinal dişler olmak üzere üç kısımdan oluşmaktadır. Aynı zamanda bu yapılar üzerinde yer alan duyusal kılları, pektinal dişler üzerindeki peg sensillanın morfolojileri incelenmiştir. Bu çalışmada, ilk kez P. kraepelini’nin tarak organının histolojisi ortaya konulmuş ve yapı - fonksiyon arasındaki bağlantı uyarınca olası fonksiyonları tartışılmıştır.

Birçok endüstriyel alanlarda kullanılan Nonilfenol Etoksilatlar (NFE), su ortamlarında ksenojen-östrojenik mikro kirleticiler oluşturmakta, insan sağlığı ve ekolojik hayat üzerinde önemli riskler doğurmaktadır. NFE; su, hava, sediment ve toprak gibi ortamlarda bulunabilen, konsantrasyonları ve yarılanma ömürleri bulundukları ortama göre değişebilen kimyasal kirleticilerdir. Organik kirleticilerin sulardan uzaklaştırılması amacıyla geliştirilmiş yöntemlerden biri olan adsorpsiyon tekniği, kullanım kolaylığı, nispeten düşük maliyeti ve çamur oluşturmaması nedeniyle yaygın kullanılan uygulamalardan biridir. Bu çalışmada, pektin ile kaplanmış demir oksit nanokompozitler (Pektin-Fe3O4), adsorbent madde olarak sentezlenmiş ve NFE adsorpsiyonundaki etkinliği araştırılmıştır. Sentezlenen Pektin-Fe3O4 adsorbentlerin karakterizasyonunu belirlemek için SEM ve FTIR analizleri yapılmış ve adsorpsiyon prosesine pH, temas süresi, adsorbent dozu ve NFE başlangıç konsantrasyonun etkileri incelenmiştir. Adsorpsiyonun hangi mekanizmaya uyumlu olduğunu belirlemek için izoterm ve kinetik hesaplamaları yapılmış ve elde edilen sonuçlarda Pektin-Fe3O4’ün NFE adsorpsiyonunun D-R izotermine ve adsorpsiyon kinetiğinin yalancı ikinci derece kinetik modele uyduğu tespit edilmiştir. Optimum koşullar altında (pH 7.0, 4 g/L Pektin-Fe3O4 derişimi) %62 oranında NFE giderim verimi elde edilmiştir.

Birçok endüstriyel alanlarda kullanılan Nonilfenol Etoksilatlar (NFE), su ortamlarında ksenojen-östrojenik mikro kirleticiler oluşturmakta, insan sağlığı ve ekolojik hayat üzerinde önemli riskler doğurmaktadır. NFE; su, hava, sediment ve toprak gibi ortamlarda bulunabilen, konsantrasyonları ve yarılanma ömürleri bulundukları ortama göre değişebilen kimyasal kirleticilerdir. Organik kirleticilerin sulardan uzaklaştırılması amacıyla geliştirilmiş yöntemlerden biri olan adsorpsiyon tekniği, kullanım kolaylığı, nispeten düşük maliyeti ve çamur oluşturmaması nedeniyle yaygın kullanılan uygulamalardan biridir. Bu çalışmada, pektin ile kaplanmış demir oksit nanokompozitler (Pektin-Fe3O4), adsorbent madde olarak sentezlenmiş ve NFE adsorpsiyonundaki etkinliği araştırılmıştır. Sentezlenen Pektin-Fe3O4 adsorbentlerin karakterizasyonunu belirlemek için SEM ve FTIR analizleri yapılmış ve adsorpsiyon prosesine pH, temas süresi, adsorbent dozu ve NFE başlangıç konsantrasyonun etkileri incelenmiştir. Adsorpsiyonun hangi mekanizmaya uyumlu olduğunu belirlemek için izoterm ve kinetik hesaplamaları yapılmış ve elde edilen sonuçlarda Pektin-Fe3O4’ün NFE adsorpsiyonunun D-R izotermine ve adsorpsiyon kinetiğinin yalancı ikinci derece kinetik modele uyduğu tespit edilmiştir. Optimum koşullar altında (pH 7.0, 4 g/L Pektin-Fe3O4 derişimi) %62 oranında NFE giderim verimi elde edilmiştir.

Pectin is a polysaccharide found naturally in the cell walls of plants. Pectin is included in the formulation of many foods due to its functional properties. The interaction of pectin with other ingredients in foods is very important because it affects the appearance, texture and emulsion stability of the final product. With the structural arrangements provided by pectin, different hardness confectionery products, reduced fat absorption products, acidified milk beverages etc. can be produced. In this review, the pectin interactions with protein, sugar, starch and other food components and their technological applications; interactions of lipids with pectin in the body for human health; fruit and vegetable canned process with calcium interaction is mentioned.

Kulit dan jerami buah nangka berpotensi dimanfaatkan menjadi pektin. Ekstraksi pektin dipengaruhi oleh rasio bahan pengendap dan lama pengendapan. Rasio bahan pengendap tertentu dan waktu pengendapan beberapa jam dapat menentukan kualitas pektin sehingga diperlukan penelitian untuk menentukan rasio bahan pengendap dan lama waktu pengendapan agar didapatkan pektin kualitas baik. Tujuan dari penelitian ini untuk mengetahui rasio bahan pengendap dan lama waktu pengendapan yang menghasilkan respon rendemen, derajat esterifikasi dan viskositas pektin yang optimal serta mengetahui karakteristik fisik dan kimia pektin hasil optimasi. Metode optimasi yang digunakan adalah rancangan Central Composite Design (CCD) dari Response Surface Methodology (RSM) dengan 2 faktor yaitu rasio bahan pengendap antara 1:1 sampai 1:3 (v/v) dan lama waktu pengendapan antara 1 sampai 3 jam sehingga menghasilkan 13 perlakuan percobaan. Pada penelitian diperoleh titik optimal pada perlakuan rasio bahan pengendap 1:1.62 (v/v) dan perlakuan lama waktu pengendapan 1.70 jam. Hasil verifikasi menunjukkan bahwa kondisi optimum memiliki nilai rendemen sebesar 4.43%, nilai derajat esterifikasi 71.11% dan nilai viskositas sebesar 40.5 cP.

Perendaman kedelai dapat mempengaruhi rendemen dan derajat esterifikasi dari pektin. Setiap industri tempe memiliki metode perendaman kedelai yang berbeda-beda. Air rendaman kedelai dan kulit ari kedelai merupakan produk samping dari industri tempe yang berpotensi sebagai bahan baku pembuatan pektin. Tujuan dari penelitian ini adalah menentukan metode perendaman kedelai yang terbaik untuk menghasilkan rendemen dan derajat esterifikasi pektin yang tinggi, sekaligus mengetahui kadar asam galakturonat. Pengujian dilakukan secara RAK (Rancangan Acak Kelompok) dengan faktor metode perendaman kedelai yaitu (1) kedelai direbus 30 menit, (2) kedelai direndam 18 jam kemudian direbus 30 menit, dan (3) kedelai direbus 30 menit kemudian direndam 18 jam. Hasil penelitian menunjukan kedelai yang direbus 30 menit kemudian direndam 18 jam merupakan perlakuan yang paling baik karena memiliki rendemen (1.12 ± 0.03%) dan derajat esterifikasi (56.33 ± 1.96%) yang paling tinggi. Pektin dari penelitian ini memiliki kadar asam galakturonat sebesar 22.45 ± 0.84%. Industri tempe dapat menerapkan penelitian ini untuk mengurangi limbah padat dan limbah cair menjadi pektin.

Akrepler, Arachnida sınıfında zehirli arthropodlardan olup; örümcekler, keneler ve akarlar ile akraba oldukları düşünülmektedir. Ancak; akrepler, tarak organ (pektin) adı verilen duyu organı taşırlar ve bu yapılarıyla diğer akrabalarından ayrılırlar. Bu çalışmanın amacı, ışık mikroskobu ve taramalı elektron mikroskop (SEM) kullanarak Mesobuthus gibbosus (Brullé, 1832) (Scorpionidae: Buthidae) akrep türünün tarak organının (pektin) morfolojik ve histolojik özelliklerini belirlemektir. Tarak organı oluşturan dişlerin detaylı morfolojik ve histolojik yapıları rutin yöntemlerle parafine gömülerek, kesitler alınmış ve alınan kesitler hematoksilen-eosin ile boyanarak ışık mikroskobunda mikrografları kayıt edilmiştir. M. gibbosus’un pektinleri bir çift olarak mesosomal ikinci segmentin ventrolateral yerleşmiş olup, tarak şeklindeki her bir pektin organ marjinal lamella, farklı sayılardaki median lamella ve dişler olmak üzere üç kısımdan oluşmaktadır. Pektinlerde, çeşitli kutikular duyu kılları ve her bir dişin uç kısmında çok sayıda peg sensilla gözlenmiştir. M. gibbosus’un pektin organından alınan enine kesitlerde her bir peg sensilumun çok sayıda sinir hücresi ile ilişkili olduğu gözlenmiştir.

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Objectives: The aim of the present study was to prepare pectin-hydroxypropyl methylcellulose-coated floating beads for pulsatile release of piroxicam in the treatment of early morning inflammation. Materials and Methods: Piroxicam-loaded beads were prepared from sodium alginate and hydroxypropyl methylcellulose (HPMC) in different concentrations of calcium carbonate using the ionotropic gelation method. In order to avoid drug release in the upper part of the gastrointestinal tract, the beads were coated with a pectin-HPMC layer using the dip coating method. Size analysis and encapsulation efficiency, drug loading, in vitro release, swelling behavior, and surface morphology studies of the beads were carried out. Results: The in vitro release study revealed that the pectin-HPMC coating of the beads prevented the release of the drug in an acidic medium and provided pulsed release of the drug after a lag time. Formulation CF4 (containing calcium carbonate in the ratio 3:4 with respect to sodium alginate) exhibited pulsed release of 95.55% at the end of 7 h in phosphate buffer, which was after the desired lag time of 6 h. Conclusion: The study revealed that optimized floating pulsatile beads coated with pectin-HPMC can efficiently retain piroxicam in an acidic medium and that there is pulsed release in an alkaline medium after a lag time. It also showed that the beads prepared can potentially be used for chronotherapeutic treatment of the disease associated with early morning inflammation. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to optimize the process conditions for the extraction of pectin from quince (solvent extraction (SE) and ultrasound assisted extraction (UAE)) and compare the yield and quality characteristics of pectins obtained by two different extraction methods. The effect of solid/solvent ratio, pH, process temperature, process time, mixing speed and ultrasonic wave frequency on pectin yield was determined as process conditions. While the maximum pectin yield was 12.28% under optimum conditions (1:10 of solid/solvent ratio, pH 2, 80°C of temperature, 120 minutes of processing time and 500 rpm of mixing speed) for solvent extraction, the maximum pectin yield in UAE was 10.85% (20 Hz of wave frequency, 30 minutes of processing time, pH 2, 1:10 of solid/solvent ratio and 80°C of temperature). Moisture content, color values, methyl esterification degree, ash content, foam stability, reducing sugar content, apparent viscosity and flow behavior, gelation degree and gel strength of pectin samples were determined, all pectin samples were high methoxly (MED> 50%). Statistically insignificant difference was found between the properties of pectins obtained under optimum conditions with two different methods, except for reducing sugar content (p> 0.05). Reducing sugar contents were determined as 25.29 and 27.71% for SE and UAE, respectively. As the most important criterion for the use of pectin as gelling agent and thickener in the food industry, the degree of methyl esterification was found high in pectins obtained by two different methods, which indicates that these pectins can be used as an additive in foods. [ABSTRACT FROM AUTHOR]

The use of biocomposite packaging materials is nowadays considered as an important issue for overcoming the environmental problems caused by plastic-based packaging materials that is produced from fossil fuels which take centuries to degrade in nature. Biocomposite materials are made up of two components, a polymer matrix and a natural organic reinforcing agent/filling material. In the production of biocomposites, the use of low-cost and widely available waste materials have advantages such as increasing biodegradability and a reduction in weight of the more expensive materials. The pomace resulting from the large quantities of peel, seed, stalks, etc. produced as waste by the fruit juice processing sector, and the polysaccharides such as starch, pectin, cellulose, hemicellulose and lignin derived from this pomace, has the potential to be used as reinforcing agent and/or filling material in the development of biocomposite packaging materials with 10-50% (w/w) addition. In this review, (i) extraction of some of the biopolymers such as pectin and cellulose from the fruit juice processing waste, (ii) production of biocomposite food packaging materials, and (iii) investigation of the effects of reinforcing agents obtained from the fruit juice processing waste on the mechanical, barrier and biodegradation properties of biocomposite materials were summarized. [ABSTRACT FROM AUTHOR]

Salah satu tanaman yang potensial dikembangkan di Propinsi Bengkulu adalah buah jeruk Rimau Gerga Lebong (RGL) dan jeruk Kalamansi. Tanaman buah jeruk Gerga Lebong dan jeruk Kalamansi, merupakan salah satu bahan baku industri pengolahan sirup buah. Limbah yang dihasilkan dari industri ini berupa kulit buah dan kulit+daging buah hasil pengepresan sari buah. Limbah tersebut berpotensi sebagai sumber pektin. Pektin adalah suatu komponen serat yang terdapat pada lapisan lamella tengah dan dinding sel primer pada tanaman. Senyawa-senyawa pektin juga berfungsi sebagai bahan perekat antra dinding sel yang satu dan lainnya (Winarno, 1991). Tujuan penelitian ini adalah untuk melakukan kajian terhadap rendemen dan mutu pektin yang dihasilkan dari limbah jeruk Gerga Lebong dan jeruk Kalamansi. Hasil penelitian menunjukan bahwa rendemen pektin dari limbah Jeruk kalamansi lebih besar dari limbah jeruk Gerga Lebong. Secara berturut-turut rendemen yanga dihasilkan adalah 15,3 % (kulit jeruk kalamansi), 7, 82 % (kulit+daging buah kalamansi), 1,5 % (kulit jeruk Gerga Lebong) dan 0,18 % (kulit+daging buah jeruk Gerga Lebong). Hasil analisa mutu terhadap variabel Galakturonat menunjukan bahwa nilai Galakturonat pada kulit jeruk Kalamansi mempunyai nilai tertinggi yaitu 93,51 %. Analisa terhadap derajat Esterifikasi menunjukan bahwa pektin hasil ekstraksi limbah jeruk Gerga Lebong dan jeruk Kalamansi tergolong pada pektin bermetoksil rendah, dengan nilai derajat esterifikasi pada kisaran 13,77-20,83.

Nonylphenol ethoxylates (NPEO) are used in many industries, and caused to xenogenic-estrogenic micro contamination in aquatic medium. Thus, these pollutants have risks on human health and ecological life. NPEO can be detected in the environments such as water, air, sediment and soil, and their concentrations and half-life may vary depending on the characterization of medium. Adsorption technique, one of the methods developed for the removal of organic pollutants from water, is one of the widely used applications because of its ease of use, relatively low cost and not forming sludge. In this study, iron oxide nanocomposites coated with pectin (Pectin-Fe3O4) were synthesized as adsorbent material and their effects in NPEO adsorption were investigated. SEM and FTIR analyses were performed for pectin-Fe3O4 characterization and the effects of pH, contact time, adsorbent dose and initial concentration of NPEO were investigated on the adsorption process. The isotherms and kinetics were calculated to determine the mechanism of adsorption, and the results showed that NPEO adsorption of Pectin-Fe3O4 was more suitable for D-R isotherm and pseudo second order kinetic model. The maximum adsorption efficiency of NPEO in 20 ppm (62 %) was obtained at pH 7.0 and adsorbent dosage of 4 g/L. [ABSTRACT FROM AUTHOR]

Telah dilakukan ekstraksi pektin dari belimbing wuluhdengan variasi suhu ekstraksi 60 dan 100°C, serta variasi waktu ekstraksi 30, 60, 90 dan 120 menit.Penelitian ini bertujuan untuk mengetahui suhu dan waktu ekstraksi terbaik. Proses ekstraksi dengan metode refluks menggunakan air destilatyang telah ditambahkan dengan asam klorida. Proses selanjutnya adalah pengendapkan,pencucian dan pengeringan. Pektin yang dihasilkan dianalisis kemudian pektin terbaik dipilih menggunakan perhitungan metode Bayes. Kondisi ekstraksi pektin terbaik adalah pada suhu 100°C dengan waktu ekstraksi 30 menit dengan karakteristik sebagai beerikut: rendemen 0,38%, kadar abu 2,92%, kadar air 25,40%, berat ekivalen 650,77%, kadar metoksil 5,01%, kadar galakturonat 55,51%, derajat esterifikasi 51,25% dan viskositas 22cP. Pektin hasil ekstraksi terbaik telah memenuhi standarInternational Pectin Producers Assosiation (IPPA). Pektin terbaik memiliki warna coklat yang lebih gelap dibandingkan dengan pektin komersial. Hasil analisis FT-IR menunjukkan pektin terbaik dan pektin komersial keduanya mengandung gugus fungsi O-H, C-H alifatik, C=O, CH3, dan C-O.

Pisang merupakan buah yang sering dikonsumsi oleh manusia, baik secara langsung setelah buahnya matang ataupun diolah menjadi makanan lain. Kulit pisang biasanya hanya dibuang menjadi limbah, padahal didalam pisang terdapat kandungan pektin sebanyak 22,4%. Pada penelitian ini dilakukan ekstraksi pektin dengan bahan dasar kulit pisang yang bertujuan untuk mengetahui jenis pisang yang banyak mengandung pektin, pengaruh variasi bahan serta jenis pelarut yang menghasilkan pektin maksimum. Percobaan dilakukan memakai pisang kepok yang dikeringkan dan diekstraksi menggunakan pelarut dengan suhu ekstraksi 600 W, variasi berat bahan 10 dan 15 gram dengan waktu ekstraksi 20 menit. Dengan pelarut HCl. Hasil ekstraksi ditambahkan dengan etanol hingga terbentuk endapan, kemudian disaring dan di oven pada suhu 65 0C sampai berat konstan. Hasil penelitian menunjukkan bahwa menggunakan metode MAE kadar yield nya yaitu 16,53% lebih besar daripada menggunakan metode konvensional kadar yield nya yaitu 12,8%.

Pectin, a heteropolysaccharide; is used as an additive in the food industry because it has thickening, gelling, emulsifying and stabilizing properties. Commercial pectins are usually produced from citrus peels, apple pomaces and less commonly sugar beet pomaces. The most common and traditional method of extracting pectin from pomaces or peels is acid extraction. In recent years, both new sources and new extraction methods have become important due to the inadequacy of pectin sources and the disadvantages of acid extraction. Especially, the use of new raw materials as pomegranate, grape, carrot for the valorization of the wastes of fruit and vegetable industry and the use of innovative technologies such as microwave assisted extraction, ultrasound assisted extraction and sub-critical water extraction, which will increase the efficiency of extraction, have taken place in studies. Within the scope of this review, different pectin sources and extraction methods, which have attracted attention in recent years, have been compiled. [ABSTRACT FROM AUTHOR]

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pektin albedo jeruk bali dan gliserol terhadap karakteristik dan perlakuan terbaik edible film yang dihasilkan. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor I adalah konsentrasi pektin (10%, 20%, dan 30% b/bpati) dan faktor II adalah konsentrasi gliserol (0.50%, 0.75%, dan 1% v/v). Berdasarkan hasil penelitian dapat disimpulkan bahwa peningkatan konsentrasi pektin dan gliserol berpengaruh nyata (α=0.05) terhadap semua parameter yang diuji (kadar air, ketebalan, kecerahan (L*), kelarutan, transmisi uap air, kuat tarik dan perpanjangan) edible film. Edible film terbaik diperoleh dari pati garut 2% (b/v), pektin 30% (b/bpati), CaCl2 1.6% (b/bpektin) dan gliserol 0.50% (v/v). Karakteristik edible film terbaik yaitu kadar air 10.89%, tebal 0.19 mm, kecerahan (L*) 81.67, kelarutan 51.92%, transmisi uap air 1.38 g/m2.jam, kuat tarik 4.46 N/cm2 dan perpanjangan film 36.89%.

Penggunaan Mocaf sebagai bahan subsitusi terigu pada produk mie banyak dilakukan dalam upaya menekan impor terigu.Tingkat subtitusi Mocaf yang rendah dapat diatasi dengan penambahan pektin dan tepung bungkil kacang tanah. Tujuan penelitian yaitu mengetahui pengaruh penambahan pektin dan tepung bungkil kacang tanah terhadap sifat fisik-kimia dan organoleptik mie kering tersubsitusi Mocaf. Penelitian ini menggunakan metode Rancangan Acak Kelompok. Perlakuan terbaik secara fisik-kimia ialah penambahan tepung bungkil kacang tanah 15% dan pektin 1%, dengan karakteristik yaitu kadar air 6.61%, kadar protein 8.52%,kecerahan (L) 44.2, daya patah 4.3 N, cooking time 267.67 detik,cooking loss 2.16%,volume pengembangan 159.03%. Sedangkan perlakuan terbaik secara organoleptik ialah penambahan tepung bungkil kacang tanah 5% dan pektin 1%, dengan karakteristik warna mie mentah 2.80 (suka), rasa mie masak 2.55 (suka), serta tekstur mie masak 2.80 (suka).

The pectin contents of fresh globe artichoke (stem, receptacle, and bract) and waste of artichoke canning industry were investigated. The highest pectin amount was found in the stem part of fresh globe artichoke (6.42%) with the highest amount of anhydrogalacturonic acid (AGA) and anhydrouronic acid (AUA) content. The pectin yields of receptacle and bract parts were found to be 5.31 and 4.55%, respectively. The pectin yield from the industrial waste was the lowest, 4.43%. The highest ash content (5.65%) along with the lowest anhydrouronic acid amount (73.28%) indicated the lowest purity for the industrial waste. The degrees of esterification for the pectin obtained from the stem, receptacle and bract parts were 55.26%, 52.26%, and 56.17%, respectively indicating the presence of high methyl-esterified (HM) pectin. The pectin from the industrial waste had the lowest degree of esterification (46.02%). The FTIR results indicated that acid processing affected the structural properties of pectin from the industrial waste with higher methoxyl content and esterification degree. [ABSTRACT FROM AUTHOR]

Pectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the structural properties of pectin was monitored using Fourier transformed infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC) analyses. The bands at 1600-1800 cm-1 which indicate the specific region and quality of pectin were detected using FTIR while galacturonic acid content was determined using HPLC. The results showed that the galacturonic acid content of pectin from orange pulp was determined to be 406.44 mg/g powder pectin while that of the modified pectin from the orange pulp was determined to be 465,34 mg/g powder pectin. In addition, flow properties of the pectin samples were determined using rheological analysis. The viscosity and viscoelastic properties of the modified pectin samples were revealed to be different from those of non-modified pectin samples. The consistency index values of unmodified and modified pectin samples were determined to be 0.0559 Pa.sn and 0.0046 Pa.sn, respectively. [ABSTRACT FROM AUTHOR]

EFFECT OF PLASTICIzER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS. The peel of Balinese Citrus contains high concentration of pectin which can be further processed to be edible films. The edible films can be utilized as a food coating which protects the food from any external mass transports such as humid, oxygen, and soluble material and can be served as a carrier to improve the mechanical-handing properties of the food. Edible films made of organic polymers tend to be brittle and thus addition of a plasticizer is required during the process. The work studies the effect of the type and the concentration of plasticizers on the tensile strength, the elongation of break, and the water vapor permeabilty of the edible film. Sorbitol and glycerol were used as plasticizers. Albedo from the citrus was hydrolized with hydrochloride acid 0.1 N to get pectinate substance. Pectin was then dissolved in water dan mixed with the plasticizers and CaCl2.2H2O solution. The concentrations of the plasticizers were 0, 0.03, 0.05, 0.1, and 0.15 mL/mL of solution. The results showed that increasing the concentration of plasticizers will decrease the tensile strength, but increase the elongation and film permeability. Sorbitol-plasticized films are more brittle, however exhibited higher tensile strength and water vapor permeability than of glycerol-plasticized film. The results suggested that glycerol is better plasticizer than sorbitol. Kulit jeruk bali banyak mengandung pektin yang dapat dimanfaatkan sebagai bahan baku edible film. Edible film bisa digunakan untuk melapisi bahan makanan, melindungi makanan dari transfer massa eksternal seperti kelembaban, oksigen, dan zat terlarut, serta dapat digunakan sebagai carrier untuk meningkatkan penanganan mekanik produk makanan. Film yang terbuat dari bahan polimer organik ini cenderung rapuh sehingga diperlukan penambahan plasticizer. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kadar dan jenis plasticizer terhadap kuat tarik, persentase elongation dan permeabilitas uap air dari pektin edible film. Plasticizer yang digunakan dalam penelitian ini adalah sorbitol dan gliserol. Serbuk albedo dari kulit jeruk bali dihidrolisis dengan larutan asam klorida 0,1 N untuk mendapatkan pektin. Pektin kemudian dilarutkan dalam air dan dicampurkan dengan plasticizer dan larutan CaCl22H2O. Kadar plasticizer yang digunakan adalah 0; 0,03; 0,05; 0,10; 0,15 mL/mL larutan. Dari hasil penelitian diperoleh bahwa semakin banyak plasticizer yang digunakan akan menurunkan nilai kuat tarik film tetapi menaikkan nilai percent elongation of break dan permeabilitas film. Film dengan plasticizer sorbitol lebih rapuh namun memberikan nilai kuat tarik dan permeabilitas uap air yang lebih tinggi dibandingkan film dengan plasticizer gliserol. Hasil penelitian ini menunjukkan bahwa gliserol merupakan plasticizer yang lebih baik.