Pectin recovery and characterization from lemon juice waste streams
Maria Dimopoulou1,2, Katerina Alba2, Grant Campbell1
1Department of Chemical Engineering, University of Huddersfield, UK.
Journal of the Science of Food and Agriculture
|June 29, 2019
Summary
Lemon pectins from different fruit parts show varied characteristics. These distinct structural properties suggest diverse applications in various industries.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Pectin characterization from Citrus limon L. parts for functional applications.
- Aqueous extraction of pectin from lemon albedo, core, and membranes.
- Analysis of pectin composition and structure for industrial potential.
Purpose of the Study:
- Assess pectin suitability for functional applications.
- Characterize pectin from different lemon fruit parts.
- Investigate structural properties for industrial use.
Main Methods:
- Aqueous extraction protocol for pectin isolation.
- Complementary analytical methods for composition and structure analysis.
- Molecular characterization including molecular weight and hydrodynamic volume.
Main Results:
- High-purity pectins with varying galacturonic acid, methylation, and neutral sugar content.
- Differences in pectin yield, purity, and structure (sugar composition, molecular weight) across lemon parts.
- Lemon extract pectin exhibited highest molecular weight and hydrodynamic volume, followed by core and albedo pectins.
- Isolated pectins demonstrated pseudoplastic behavior in solution.
Conclusions:
- Distinct pectin structural properties can be extracted from different lemon waste parts.
- Pectins from lemon waste are suitable for various technological applications.
- The study highlights the potential of lemon by-products as a source of functional pectins.
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