Pectin extracted from Dillenia serrata fruit peels using ammonium oxalate and microwave-assisted extraction methods and its usage in film packaging

This research focused on extracting and characterizing pectin from the peel of Buah Jongi or Dengen (Dillenia serrata) using two methods: ammonium oxalate and microwave-assisted ammonium oxalate. The study utilized two types of peels, namely peel puree and dried peel powder, to assess their impact on the physical, mechanical, optical, and barrier properties of pectin-gelatin film. Results showed that the type of peel significantly influenced the yield, methoxyl content, and degree of esterification of the pectin. Among the peels, the dried peel powder extracted with ammonium oxalate yielded the highest results, with a yield of 21.32% and a methoxyl content of 2.18%. Pectin obtained from dried peel powder through both extraction methods was then evaluated as a film packaging material at varying pectin concentrations (3%, 4%, and 5%). Regarding film properties, a 3% pectin concentration produced the thinnest films (0.07 mm), while the ammonium oxalate extraction method resulted in films with the highest L value. In contrast, the microwave-assisted ammonium oxalate method showed lower water solubility (59.84%) and water vapor transmission rate (2.76 g m–2 day–1) but exhibited higher tensile strength (1.08 MPa). An increased methoxyl content and degree of esterification were found to enhance the quality of pectin-gelatin film properties.

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