Physicochemical Characteristics and Molecular Structure of Pectin Extract from Rambutan (Nephelium lappaceum) Peel Waste as a Thickening and Gelling Agent: A Narrative Literature Review
DOI:
https://doi.org/10.61536/ambidextrous.v5i01.998Keywords:
Narrative Literature Review, Physicochemical Characteristics Of Pectin, Pectin Extraction, Rambutan (Nephelium Lappaceum L.) Peel, Thickening And Gelling PropertiesAbstract
Rambutan peel (Nephelium lappaceum L.) is an agricultural waste product that has the potential to be used as an alternative pectin source to increase the value of fruit by-products. The phenomenon studied in this article is the relationship between extraction conditions, physicochemical characteristics, and molecular structure of pectin on its potential as a thickening and gelling agent in the food industry. This study aims to analyze the effect of extraction methods on the yield and quality of rambutan peel pectin and identify the relationship between these characteristics and its functional properties. The method used is a Narrative Literature Review with a descriptive approach through searching and reviewing relevant scientific articles on pectin extraction, including solvent type, temperature, time, yield, galacturonic acid content, methoxyl content, and degree of esterification. The results of the study indicate that pectin characteristics are influenced by the extraction method and conditions. Conventional extraction using acid is reported to produce a yield of around 6.5–8%, while the pulsed electric field-assisted method has the potential to produce pectin with different physicochemical characteristics. The degree of esterification and molecular composition are important parameters in evaluating the functional potential of pectin, although the gel-forming ability and viscosity of rambutan peel pectin require further testing. Therefore, rambutan peel has the potential to be developed as a value-added alternative source of pectin for food applications and to support sustainable waste utilization.
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Copyright (c) 2026 Adiv Jusenta Dwi Purwanto, Maghfira Selabahi Clorinda, Nasya Auliya Laudythasari, Putri Malinda, Jasmine Martha Aulia, Iffat Bilsa, Yunita Satya Pratiwi
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