Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin

• Published in: Food analytical methods 2024, Vol.17 (1), p.105-118
• Main Authors: Arora, Shubhangi, Kataria, Priyanka, Ahmad, Waseem, Mishra, Ritesh, Upadhyay, Shuchi, Dobhal, Ankita, Bisht, Bhawna, Hussain, Afzal, Kumar, Vinod, Kumar, Sanjay
• Format: Article
• Language: English
• Subjects: Agricultural wastes; Albedo; Analytical Chemistry; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citrus maxima; Food Science; Microbiology; Optimization; Pectin; Physicochemical properties
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-023-02547-9

The present study demonstrates that the albedo (A P ) and flavedo (F P ) portions of Citrus maxima , are often discarded as agricultural waste that has the potential to manufacture high-quality pectin. The efficacy of green microwave aided extraction (MAE) technology for pectin extraction yield from both the portions of citrus peels was examined using a response surface technique. However, further advancement has to be made in improving the functional parameters required for MAE. The optimal conditions for increased pectin yields for albedo (Y AP %) and flavedo (Y FP %) were found to be solid to solvent ratio (1:15), time (95 s) and power (450 watt). The predicted values of Y AP (5.35%) and Y FP (3.13) were in accordance with experimental values of Y AP (5.57 %) and Y FP (3.09 %) with small error % i.e., 3.90 % and 1.29 % for A P and F P respectively. The A P and F P extracted at optimum conditions were compared with commercial pectin (C p ) based on physicochemical properties, color, FT-IR, FE-SEM/EDX, XRD, and particle size analysis. Experimental result shows that A P and F P were classified as high methoxy pectin due to high DE values 72.76 % and 74.98 % respectively.