Maximising pitaya (Hylocereus polyrhizus) peel pectin yield through cellulase-assisted extraction: A study on enzyme optimisation

Authors

  • Majida Al-Ezzi Department of Food Sciences, Faculty of Agricultural Engineering Sciences, University of Baghdad, 10071, Baghdad, Iraq
  • Kharidah Muhammad Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia
  • Sri Puvanesvari Gannasin Department of Foodservice Management, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM), 23000, Dungun, Terengganu; Integrated Nutrition Science and Therapy Research Group (INSPiRE), Faculty of Health Sciences, Universiti Teknologi MARA Cawangan Selangor, Puncak Alam, Malaysia
  • Radhiah Shukri Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia

DOI:

https://doi.org/10.24191/bioenv.v3i3.121

Keywords:

cellulase, citric acid, enzymatic extraction, pectin, pitaya peel

Abstract

Red-purple pitaya (Hylocereus polyrhizus) peel is a rich source of plant pigment betacyanins and dietary fibre specifically pectin. Pectin's multifunctional properties enable its use in the healthcare industry. This study investigated the optimum conditions for cellulase enzyme to release maximum pectin from pitaya peel puree. Parameters such as cellulase concentration (50 - 300 μL/100 g of puree), pH (3 - 5.4), time (30 - 180 min) and temperature (25 - 50 °C) were varied for cellulase optimisation followed by pectin extraction using water extraction method and pectin yield determination. The optimal conditions for maximising pectin extraction from pitaya peel were a cellulase concentration of 100 μL per 100 g of puree, a pH of 5.40, a temperature of 37 °C, and a pre-treatment time of 120 minutes. At these optimum conditions for pre-treatment of puree with cellulase, 22.30% of pectin was extracted from pitaya peel pectin using distilled water at pectin extraction conditions reported in our previous study (temperature: 73 °C, time: 67 min, sample to solvent ratio: 1:4). When extraction was performed using varying concentrations of citric acid (0.5 - 2.0%) solutions, a maximum pectin yield (24.63%) at 1.5% citric acid concentration was noted. Based on the proximate composition, functional groups and degree of esterification findings, cellulase-assisted extraction demonstrates strong potential to convert fruit peels into valuable pectin.

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Published

2025-10-28

How to Cite

Al-Ezzi, M. ., Muhammad, K. ., Gannasin, S. P., & Shukri, R. . (2025). Maximising pitaya (Hylocereus polyrhizus) peel pectin yield through cellulase-assisted extraction: A study on enzyme optimisation. Bioresources and Environment, 3(3), 44–55. https://doi.org/10.24191/bioenv.v3i3.121

Issue

Vol. 3 No. 3 (2025): Bioresources and Environment

Section

Bioresources

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Copyright (c) 2025 Majida Al-Ezzi, Kharidah Muhammad, Sri Puvanesvari Gannasin, Radhiah Shukri

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