proposal for thesis

VIETNAM NATIONAL UNIVERSITY INTERNATIONAL UNIVERSITY School of Biotechnology * - https://books.google.com.vn/books? id=xteiARU46SQC&pg=PA314&lpg=PA314&dq=equation+pectin+precipitation&source=bl&ots=HBIweQU KqE&sig=ACfU3U0dYkE3nWoei_0B5XR9EM4uiCEhdw&hl=vi&sa=X&ved=2ahUKEwj0np3yva3gAhWYf d4KHQIlDVAQ6AEwBHoECAYQAQ#v=onepage&q=equation%20pectin%20precipitation&f=false BSc THESIS PROJECT PROPOSAL Student’s name: Phan Le Dan Yen ID: BTBCIU14055 Department: Applied Biochemistry I PROJECT GENERAL INFORMATION NAME OF STUDY STUDY ON EXTRACTION, OPTIMIZATION AND ANALYSIS PECTIN FROM PASSION FRUIT PEELS FOR COATING ON FRUITS FIELD OF STUDY Biochemistry SUPPERVISORS MSc Le Tran Hong Ngoc (Applied Biochemistry Department- International University) HOST INSTITUTE IU lab- International University TIME From 1/3/2019 to 1/7/2019 BUDGET ESTIMATION 10 million VND II Thesis proposal PROJECT CONTENTS AIM The goal of this project is that - Identify the suitable solvent which can be used to extract the highest amount pectin from Passion fruit peel - Optimize some conditions include time, temperature, ratio between solvent and sample effect on the amount pectin were extracted - Quantitative and qualitative test of pectin In addition, pectin extracted can be used to produce coating on strawberries to extend storage time and quality Lastly, reduce the problems of polluted environment cause by waste product BACKGROUND 2.1 LITERATURE REVIEW a Passion fruit background The passion fruit (Passiflora edulis) is a subtropical fruit, wild regions of South America It is a vine which can be grown on anything that it can grapple around tendrils This fruit can develop quickly and reach 12-20 feet, the lifespans last 5-7 years It is a pepo, type of berry, in the maturity stage, fruit are round or oval, can be eaten or juiced, soft to firm, juicy interior filled with numerous seeds The juice often added to other fruit juice to enhance aroma Passion fruits classified into three types Yellow, Purple, Hybrid passion fruit (Purple x Yellow) are of commercial importance in India [1], [2], [3] Yellow passion fruit: (Passiflora edulis var flavicarpa) Fruits of this variety is bigger size than purple type, shape in round, weigh about 60g, with yellow mottled spots, turn golden yellow at maturity Juice more acidic than purple type, seed are brown and the nutrition value lower with purple fruits type Purple passion fruit: (Passiflora edulis Sims) Fruit are 4-5 cm, weigh 35-45g at maturity The juice content varies from to 31 to 35 percent Seed are black It is known for its quality in flavor and nutrient content Hybrid passion fruit (Purple x Yellow) This type is and hybrid between Purple and Yellow passion fruit, developed by at Central Horticulture Experimental Station, Indian Institute of Horticulture Research, Chettalli, Karnataka Hybrid passion fruits are of commercial importance in India Fruit are purple, weigh 85-110g, fruit quality comparable to that of Purple variety Thesis proposal b Pectin background Pectin is defined as complex mixtures of polysaccharides that make up approximately one third of the cell-wall dry substance of most types of plants (Van Buren, 1991) The function of pectin in plants is to contribute structural integrity to the cell walls and adhesion between cells Pectin is primarily made up of D-galacturonic acid joined by K-(1-4) glycosidic linkages (Van Buren, 1991) As a part of the plant structure, it is a complex mixture of blocks of homogalacturonic acid called ‘smooth regions’ mixed with blocks of homogalaturonic acid containing many neutral sugars including rhamnose, galactose, arabinose, xylose, and glucose called ‘hairy regions’ (IPPA, 2001) A percentage of the galacturonic acid residues are generally esterified with methanol [4] In addition, the pectin of a plant can be water-soluble, chelator soluble, or protopectin (Van Buren, 1991) The methods of extraction will vary based on the actual makeup for each type plant Besides, the general makeup of the pectin content varies with ripening of the plant and it is easily brought into solution depending on the plant type (Van Buren, 1991) After extraction pectin consists of smooth galacturonic acid regions with a few neutral sugars still attached (IPPA, 2001) Commercial pectin extraction is mainly from citrus peel and apple pomace, but several other sources exist such as sugar beets and sunflower heads [4] Pectin is the most important gelling agent used for jam jelly and marmalade However, the largest use of pectin has changed to be a stabilizer for acidified milk drinks Pectin has also been investigated for its usefulness in the pharmaceutical industry Among other uses it has been considered in the class of dietary fibers known to have a positive affected on digestive processes and to help lower cholesterol (Braddock, 1999) It also is utilized to stabilize liquid pharmaceutical emulsions and suspensions [4] There are two types of pectin depending on their Degree of Methylation (DM), pectin is referred to as high methoxy pectin (DM>50) or low methoxy pectin (DM