Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and...

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Pectin, a valuable polysaccharide, is abundant in fruit skins.
• Traditional pectin extraction methods often have limitations in efficiency and yield.
• Common fig (Ficus carica L.) skin is a potential source of pectin with unique properties.

Purpose of the Study:

• To compare four different extraction techniques for pectin from common fig skin.
• To identify the most efficient method for pectin extraction.
• To characterize the functional properties of pectin extracted using the optimal method.

Main Methods:

• Extraction methods evaluated: hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave assisted (UMAE).
• Pectin yield, antioxidant capacity (DPPH, ABTS), emulsifying activity, emulsion stability, molecular weight, and droplet size distribution were analyzed.
• Physicochemical properties were assessed using X-ray diffraction (XRD), FTIR spectroscopy, and HPLC.

Main Results:

• UMAE yielded significantly higher pectin (11.71%) compared to MAE (9.26%), UAE (8.74%), and HWE (6.05%).
• UMAE-extracted pectin demonstrated dose-dependent antioxidant activity and superior emulsifying properties (61.2-61.3% activity, 94.3-95.2% stability).
• XRD indicated a non-crystalline structure for UMAE pectin, while FTIR and HPLC confirmed no significant changes in chemical structure or monosaccharide composition across methods.

Conclusions:

• UMAE is the most effective technique for extracting high-yield pectin from common fig skin.
• The extracted pectin possesses excellent functional properties, including antioxidant and emulsifying capacities.
• The findings support the use of UMAE for efficient and effective pectin extraction with desirable characteristics for food applications.