Some Studies in the Utilization of Jack Fruit Wastes as a Source of Pectin

In the processing of the edible portion of jack fruit into preserved products, the skins, peels and cores are left as a waste material. These wastes constitute about 45 per cent of the total fruit weight and have been found to be a fairly good source of pectin. A method has been standardized for the preparation of a high jelly grade pectin from this material. In this, the material is first leached and washed thoroughly accompanied by partial decolonization with a solution of K.M S. and HC1. Pectin from the washed material is extracted in a medium of N/60 to N/50 HC1. Three half-hour extractions at 95°-97°C are taken, followed by washing the last residue with boiling hot water to leach out the pectin thoroughly. The extract obtained at each stage is cooled quickty. This is followed by clarification of the extract by a simplified procedure. The clarified extract is concentrated under vacuum and pectin separated by precipitation with alcohol. The precipitate is dried at 30°-35°C, powdered and sieved. The yield of solid pectin in five typical experiments varied from about 1.5 to 2.0 percent on fresh weight and jelly grade from 167 to 200 i.e. 1.8 to 2.4 per cent yield jn terms of 150 jelly grade pectin.