Ulasan Ilmiah : Potensi Pektin Dari Kulit Jeruk Sebagai Emulsifier Melalui Modifikasi Hidrofobik Pektin
Review: Potential Of Pectin From Orange Peel As Emulsifier Through Hydrophobically Modified Pectin
Keywords:
Emulsifier, Hydrophobically modified pectin, Pectin
Abstract
Orange peel contains pectin. Pectin is a water-soluble (hydrophilic) polysaccharide compound containing hydroxyl groups. In general, pectin can be used as and emulsifier and can reduces the interfacial tension in water-fat mixture because it has both hydrophilic and hydrophobic sides. However, the emulsion produced by native pectin has low stability, so it needs to be modified. The purpose of this study was to determine the effect of pectin hydrophobic modification on improving the properties of pectin. Hydrophobic modification of pectin using amidation technique which reacts the methoxyl groups in pectin with alkylamine compounds (N-octylamine, N-dodecylamine, and N-octadecylamine) is known to remove the hydrophilic properties of pectin and produce amidated pectin. The results of literature study showed an increase in the affinity of hydrophobic molecules for amidated pectin. In addition, the pectin indicator amidated has the ability to act as an emulsifier in oil and water emulsion systems, which can be proven from the acquisition of interfacial tension values and emulsifying activity. There was a decrease in interfacial tension and an increase in emulsification activity in the modified pectin compared to its native form. This leads to the conclusion that the hydrophobic modification of orange peel can be used as an emulsifier capable of maintaining emulsion system stability. It is hoped that the findings of this review will serve as a resource for readers to conduct additional research as well as a source of information about the hydrophobic pectin modification process.
References
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Luo, J., Xu, Y., & Fan, Y. (2019). Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction. Applied Biochemistry and Biotechnology, 187(4). https://doi.org/10.1007/s12010-018-2893-1
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Petrova, I., Petkova, N., Ognyanov, M., Simitchiev, A., Todorova, M., & Denev, P. (2017). Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D.C.) tubers. Agricultural Science and Technology, 9(3). https://doi.org/10.15547/ast.2017.03.046
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Raffa, P., Wever, D. A. Z., Picchioni, F., & Broekhuis, A. A. (2015). Polymeric surfactants: Synthesis, properties, and links to applications. Chemical Reviews. https://doi.org/10.1021/cr500129h
Rodríguez, A., Kava, V., Latorre-García, L., da Silva, G. J., Pereira, R. G., Glienke, C., … Peña, L. (2018). Engineering d-limonene synthase down-regulation in orange fruit induces resistance against the fungus Phyllosticta citricarpa through enhanced accumulation of monoterpene alcohols and activation of defence. Molecular Plant Pathology, 19(9). https://doi.org/10.1111/mpp.12681
Rodsamran, P., & Sothornvit, R. (2019). Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method. Food Chemistry, 278. https://doi.org/10.1016/j.foodchem.2018.11.067
Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., & Barzegar, M. (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117. https://doi.org/10.1016/j.cep.2017.03.025
Sadali, N. M., Sowden, R. G., Ling, Q., & Jarvis, R. P. (2019). Differentiation of chromoplasts and other plastids in plants. Plant Cell Reports. https://doi.org/10.1007/s00299-019-02420-2
Schmidt, U. S., Koch, L., Rentschler, C., Kurz, T., Endreß, H. U., & Schuchmann, H. P. (2015). Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin. Food Biophysics, 10(2). https://doi.org/10.1007/s11483-014-9380-1
Sihelniková, L., Synytsya, A., & Čopíková, J. (2018). Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study. Czech Journal of Food Sciences, 22(SI-Chem. Reactions in Foods V), S235-2S37. https://doi.org/10.17221/10669-cjfs
Sinitsya, A., Čopíková, J., Prutyanov, V., Skoblya, S., & MacHovič, V. (2000). Amidation of highly methoxylated citrus pectin with primary amines. Carbohydrate Polymers, 42(4), 359–368. https://doi.org/10.1016/S0144-8617(99)00184-8
Sun, T., Yuan, H., Cao, H., Yazdani, M., Tadmor, Y., & Li, L. (2018). Carotenoid Metabolism in Plants: The Role of Plastids. Molecular Plant. https://doi.org/10.1016/j.molp.2017.09.010
Synytsya, A., Čopı́ková, J., Marounek, M., Mlčochová, P., Sihelnı́ková, L., Skoblya, S., … Machovič, V. (2004). N-octadecylpectinamide, a hydrophobic sorbent based on modification of highly methoxylated citrus pectin. Carbohydrate Polymers, 56(2), 169–179. https://doi.org/https://doi.org/10.1016/j.carbpol.2004.01.008
Wahengbam, E., Nath Shukla, R., Kumar, A., & Anand Mishra, A. (2014). Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly. International Journal of Engineering Research & Technology, 3(5).
Zanella, K., & Taranto, O. P. (2015). Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from “pera” sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo. Journal of Food Engineering, 166. https://doi.org/10.1016/j.jfoodeng.2015.05.033
Zioga, M., Chroni, A., & Evageliou, V. (2022). Utilisation of Pectins Extracted from Orange Peels by Non Conventional Methods in the Formation of Edible Films in the Presence of Herbal Infusions. Polysaccharides, 3(3), 574–588. https://doi.org/https://doi.org/10.3390/polysaccharides3030034
Zouambia, Y., Youcef Ettoumi, K., Krea, M., & Moulai-Mostefa, N. (2017). A new approach for pectin extraction: Electromagnetic induction heating. Arabian Journal of Chemistry, 10(4), 480–487. https://doi.org/10.1016/j.arabjc.2014.11.011
Alba, K., Sagis, L. M. C., & Kontogiorgos, V. (2016). Engineering of acidic O/W emulsions with pectin. Colloids and Surfaces B: Biointerfaces, 145. https://doi.org/10.1016/j.colsurfb.2016.05.016
Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A., & Gupta, A. (2022). Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods, 11(27), 2683. https://doi.org/10.3390/foods11172683.
Christiaens, S., Van Buggenhout, S., Houben, K., Jamsazzadeh Kermani, Z., Moelants, K. R. N., Ngouémazong, E. D., … Hendrickx, M. E. G. (2016). Process–Structure–Function Relations of Pectin in Food. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2012.753029
Colodel, C., Bagatin, R. M. das G., Tavares, T. M., & Petkowicz, C. L. de O. (2017). Cell wall polysaccharides from pulp and peel of cubiu: A pectin-rich fruit. Carbohydrate Polymers, 174. https://doi.org/10.1016/j.carbpol.2017.06.052
Freitas, C. M. P., Coimbra, J. S. R., Souza, V. G. L., & Sousa, R. C. S. (2021). Structure and applications of pectin in food, biomedical, and pharmaceutical industry: A review. Coatings. https://doi.org/10.3390/coatings11080922
Kute, A. B., Mohapatra, D., Kotwaliwale, N., Giri, S. K., & Sawant, B. P. (2020). Characterization of Pectin Extracted from Orange Peel Powder using Microwave-Assisted and Acid Extraction Methods. Agricultural Research, 9(2). https://doi.org/10.1007/s40003-019-00419-5
Li, C., Nie, H., Chen, Y., Xiang, Z. Y., & Li, J. Bin. (2016). Amide pectin: A carrier material for colon-targeted controlled drug release. Journal of Applied Polymer Science, 133(29). https://doi.org/10.1002/app.43697
Luo, J., Xu, Y., & Fan, Y. (2019). Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction. Applied Biochemistry and Biotechnology, 187(4). https://doi.org/10.1007/s12010-018-2893-1
McClements, D. J., & Gumus, C. E. (2016). Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science. https://doi.org/10.1016/j.cis.2016.03.002
McClements, D. J., & Jafari, S. M. (2018). Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science. https://doi.org/10.1016/j.cis.2017.12.001
Megawati, & Ulinuha, A. Y. (2015). Ekstraksi Pektin Kulit Buah Naga (Dragon Fruit) dan Aplikasinya Sebagai Edible Film. Jurnal Bahan Alam Terbarukan, 4(1).
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., … Woutersen, R. A. (2017). Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. EFSA Journal, 15(7). https://doi.org/10.2903/j.efsa.2017.4866
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015). The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review. Comprehensive Reviews in Food Science and Food Safety, 14(6). https://doi.org/10.1111/1541-4337.12160
Padial-Domínguez, M., Espejo-Carpio, F. J., Pérez-Gálvez, R., Guadix, A., & Guadix, E. M. (2020). Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions. Foods, 9(5). https://doi.org/10.3390/foods9050636
Petrova, I., Petkova, N., Ognyanov, M., Simitchiev, A., Todorova, M., & Denev, P. (2017). Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D.C.) tubers. Agricultural Science and Technology, 9(3). https://doi.org/10.15547/ast.2017.03.046
Polanco-Lugo, E., Martínez-Castillo, J. I., Cuevas-Bernardino, J. C., González-Flores, T., Valdez-Ojeda, R., Pacheco, N., & Ayora-Talavera, T. (2019). Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CYTA - Journal of Food, 17(1). https://doi.org/10.1080/19476337.2019.1600036
Raffa, P., Wever, D. A. Z., Picchioni, F., & Broekhuis, A. A. (2015). Polymeric surfactants: Synthesis, properties, and links to applications. Chemical Reviews. https://doi.org/10.1021/cr500129h
Rodríguez, A., Kava, V., Latorre-García, L., da Silva, G. J., Pereira, R. G., Glienke, C., … Peña, L. (2018). Engineering d-limonene synthase down-regulation in orange fruit induces resistance against the fungus Phyllosticta citricarpa through enhanced accumulation of monoterpene alcohols and activation of defence. Molecular Plant Pathology, 19(9). https://doi.org/10.1111/mpp.12681
Rodsamran, P., & Sothornvit, R. (2019). Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method. Food Chemistry, 278. https://doi.org/10.1016/j.foodchem.2018.11.067
Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., & Barzegar, M. (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117. https://doi.org/10.1016/j.cep.2017.03.025
Sadali, N. M., Sowden, R. G., Ling, Q., & Jarvis, R. P. (2019). Differentiation of chromoplasts and other plastids in plants. Plant Cell Reports. https://doi.org/10.1007/s00299-019-02420-2
Schmidt, U. S., Koch, L., Rentschler, C., Kurz, T., Endreß, H. U., & Schuchmann, H. P. (2015). Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin. Food Biophysics, 10(2). https://doi.org/10.1007/s11483-014-9380-1
Sihelniková, L., Synytsya, A., & Čopíková, J. (2018). Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study. Czech Journal of Food Sciences, 22(SI-Chem. Reactions in Foods V), S235-2S37. https://doi.org/10.17221/10669-cjfs
Sinitsya, A., Čopíková, J., Prutyanov, V., Skoblya, S., & MacHovič, V. (2000). Amidation of highly methoxylated citrus pectin with primary amines. Carbohydrate Polymers, 42(4), 359–368. https://doi.org/10.1016/S0144-8617(99)00184-8
Sun, T., Yuan, H., Cao, H., Yazdani, M., Tadmor, Y., & Li, L. (2018). Carotenoid Metabolism in Plants: The Role of Plastids. Molecular Plant. https://doi.org/10.1016/j.molp.2017.09.010
Synytsya, A., Čopı́ková, J., Marounek, M., Mlčochová, P., Sihelnı́ková, L., Skoblya, S., … Machovič, V. (2004). N-octadecylpectinamide, a hydrophobic sorbent based on modification of highly methoxylated citrus pectin. Carbohydrate Polymers, 56(2), 169–179. https://doi.org/https://doi.org/10.1016/j.carbpol.2004.01.008
Wahengbam, E., Nath Shukla, R., Kumar, A., & Anand Mishra, A. (2014). Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly. International Journal of Engineering Research & Technology, 3(5).
Zanella, K., & Taranto, O. P. (2015). Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from “pera” sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo. Journal of Food Engineering, 166. https://doi.org/10.1016/j.jfoodeng.2015.05.033
Zioga, M., Chroni, A., & Evageliou, V. (2022). Utilisation of Pectins Extracted from Orange Peels by Non Conventional Methods in the Formation of Edible Films in the Presence of Herbal Infusions. Polysaccharides, 3(3), 574–588. https://doi.org/https://doi.org/10.3390/polysaccharides3030034
Zouambia, Y., Youcef Ettoumi, K., Krea, M., & Moulai-Mostefa, N. (2017). A new approach for pectin extraction: Electromagnetic induction heating. Arabian Journal of Chemistry, 10(4), 480–487. https://doi.org/10.1016/j.arabjc.2014.11.011
Published
2023-01-28
How to Cite
Tiffany, M., Samang, A. M., Indrastuti, I., & Al Islamiyah, S. (2023). Ulasan Ilmiah : Potensi Pektin Dari Kulit Jeruk Sebagai Emulsifier Melalui Modifikasi Hidrofobik Pektin. Jurnal Teknologi Dan Mutu Pangan, 1(2), 77-82. https://doi.org/https://doi.org/10.30812/jtmp.v1i2.2542
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Articles
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