Page 56 - FoodFocusThailand No.187 October 2021

STRATEGIC R&D

of Esterification (DE), was used to classify the types of pectin into two categories; a The
former is the high methoxyl pectin (HMP) with DE higher than 50%, and a low methoxyl เอกสารอ้างอิง / References
pectin (LMP) with DE lower than 50%. In addition, the proportions of HG, RG-I, and RG-II in Alba, K., Ritzoulis, C., Georgiadis, N., & Kontogior
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the mechanism of gel formation, gel strength, and other functional properties. Brütsch, L., Stringer, F. J., Kuster, S., Windhab, E.J.,
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China, the United States, Mexico, and South Africa. According to the FAO database, the ity and rehydration. Food and Function, 10(8),
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in 2019 (FAO, 2021). Thailand’s annual harvesting of pomelo is over 200,000 tons, resulting Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L. M.,
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in a large number of pomelo peels as wastage from domestic consumption. While pectin has Global Market. Agro Food Industry Hi Tech., 27(5),
not yet been produced in Thailand, the country needs to import over 500 million baht each 17-20.
year. Therefore, the idea to utilize pomelo albedo (white part of pomelo peels) for pectin FAO (2021). http://www.fao.org/faostat/en/#data/
extraction is an intriguing opportunity. This initiative is in good alignment with the bio-economy, QC/visualize. Data accessed on 12 March 2021.
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Typical process for pectin extraction uses a chemical technique, as shown in Figure 2. Some perspectives and applications in food
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industrial use in the food industry. In addition to pectin, the process of pectin extraction results Goff, H.D., & Guo, Q. (2019). The Role of hydrocol
in high quantity of residue that can be further processed and turn into pomelo fiber. Such loids in the development of food structure, in
fiber constitutes both insoluble fiber of cellulose and soluble fiber of unextracted pectin. As Handbook of Food Structure Development, Eds.
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to prevent sedimentation and stratification of proteins in acidified soy milk, as shown in calcium-fortified acidified soy milks by pomelo
Figure 3. It is hypothesized that the side-chains of pomelo pectin could be the major contributing pectin. Food Hydrocolloids, 50, 128-136.
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citrus fruit and apple pomace. Therefore, it can be concluded that the variety of pectin R., Hill, C., Kokini, J.L., Ann Lila, M., Meyer, A.S.,
properties are caused by the differences in the molecular structure (both size and & Yu, L. (2021). Building a Resilient, Sustainable,
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of esterification. Such differences may lead beneficially to broader applications of pectin in and Technology, 12(1), 1–28.
food and other industries. As for pomelo fiber that exhibits good water holding capacity and Methacanon, P., Krongsin, J., & Gamonpilas, C.,
(2014). Pomelo (Citrus maxima) pectin: Effects of
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texture, and/or the rheological property of the traditional products significantly, as shown in Munarin, F., Tanzi, M.C., & Petrini, P. (2012).
Figure 3. Advances in biomedical applications of pectin
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Overall, it can be seen that pomelo albedo molecules, 5, 681-68.
is an attractive by-product material with a high Nussinovitch, A., & Hirashima, M. (2013). Cooking
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