Green process development for apple-peel pectin production by organic acid extraction

Area of Science:

• Food Science
• Green Chemistry
• Biochemistry

Background:

• Traditional pectin extraction relies on hydrochloric acid (HCl), posing environmental concerns.
• Developing sustainable and eco-friendly alternatives for pectin extraction is crucial for the food industry.

Purpose of the Study:

• To investigate the efficacy of food-grade organic acids (tartaric, malic, citric) as environmentally friendly solvents for apple peel pectin extraction.
• To compare the physicochemical properties of pectin extracted using different organic acids.

Main Methods:

• Apple peel pectin was extracted using tartaric, malic, and citric acids at 85°C.
• Pectin properties, including molecular weight, apparent viscosity, and degree of methyl esterification, were analyzed.

Main Results:

• Pectin extracted with citric acid exhibited higher molecular weight and apparent viscosity compared to other organic acids.
• Pectins extracted using organic acids were found to be highly methoxylated.
• Organic acid extraction offers an effective and green alternative to HCl for apple peel pectin.

Conclusions:

• Organic acids, particularly citric acid, are effective solvents for extracting apple peel pectin, presenting a sustainable alternative to HCl.
• Citric acid shows significant potential for producing high-viscosity apple peel pectin through an environmentally benign process.