Durian rind–derived low methoxyl pectin as a clean‐label stabilizer for reduced‐fat chocolate ice cream

Durian rind is an abundant by-product that can be converted into low-methoxyl pectin for use as a clean-label stabilizer in reduced-fat ice cream. In this study, low-methoxyl pectin was recovered from durian rinds by hot citric-acid treatment (pH 1.6, 80°C, 60 min, solid-to-solvent ratio 1:20 g/mL) and incorporated into a reduced-fat chocolate ice cream mix at 0.17, 0.34, 0.50, and 0.67 wt%. Mix viscosity (25°C, 20 rpm), pH, overrun, hardness, time-to-first-drip, 120-minute meltdown, and room-temperature structural images (25°C) were evaluated over 0–120 minutes, alongside sensory acceptance. All formulations maintained pH 6.3–6.6. Increasing pectin raised viscosity and lowered overrun from 119% (no pectin) to 73% (0.67 wt% pectin). A high content of pectin (above 0.50 wt%) markedly improved melt resistance but yielded excessively viscous and poorly whipped mixes. The 0.34 wt% formulations provided the best balance of minimal dose with an overrun of 83%, a hardness of 19.17 N, and a meltdown of 34.22%, which is highly competitive compared to the control, while also resulting in a delay of the first drip from 11 to 41 minutes. Sensory evaluation confirmed that the taste, texture and overall liking were acceptable at pectin concentrations of 0.34% to 0.67%. The study indicated that 0.34-0.50 wt% durian-rind pectin produces a reduced-fat ice cream with whipping ability, texture, and melt resistance comparable to higher-fat counterparts, whereas higher doses impair aeration. The findings position durian-rind low-methoxyl pectin as a circular, clean-label ingredient that enables reduced-fat ice cream with a full–fat–like quality, translating fruit waste valorization into a tangible, market-ready product.