Pattrathip RodsamranRungsinee Sothornvit2025-03-102025-03-102019Food and Bioproducts Processing960308510.1016/j.fbp.2019.09.0102-s2.0-85072819144https://repository.dusit.ac.th//handle/123456789/4796Microwave heating extraction (ME) of pectin from pineapple peel were investigated. The yield was 1.02�2.12% with good quality of pectin. Increasing irradiation time (30�60 min) increased yield but decreased qualities. The whole pineapple peel pectin extract solution (PPS) was used as a solvent and plasticizer in film formation. Increasing PPS to water ratio (0:100�40:60) enhanced film opacity (0.56�1.60), decreased water vapor permeability (2.96�2.11 _ 10_10 g m_1 s_1 Pa_1), and increased total phenolic content (TPC, 24.23�62.83 mg gallic acid equivalents (GAE)/g film in water and 0�16.21 mg GAE/g film in 95% ethanol). Nevertheless, TPC migrated quickly to the aqueous food simulant resulting in better antioxidant activity than in the fatty food simulant. Thus, pineapple peel showed good potential as a natural plasticizer with a source of pectin and phenolic compounds to produce edible films for various food applications. � 2019 Institution of Chemical EngineersAntioxidant activityMicrowave heating extractionPectinPectin-based filmsPineapple peelTotal phenolic contentArticleScopus