A Two-Step Approach to Orange Peel Waste Valorization: Consecutive Extraction of Pectin and Hesperidin

Area of Science:

• Food Science
• Green Chemistry
• Biotechnology

Background:

• Citrus waste presents disposal challenges and environmental concerns.
• Current single-compound extraction methods underutilize citrus residue potential.
• Optimizing extraction schemes is crucial for maximizing bioactive compound recovery.

Purpose of the Study:

• To design a consecutive extraction process for pectin and hesperidin from orange peel waste.
• To develop an eco-friendly method for hesperidin extraction and precipitation.
• To assess the potential of citrus waste as a source of high-value food ingredients.

Main Methods:

• Neutral pretreatment followed by acidic pectin extraction.
• Consecutive hesperidin extraction utilizing a drastic pH change.
• Optimization of hesperidin extraction conditions (time, temperature, solvent ratio).

Main Results:

• Pectin with high AUA content (66.20 ± 1.25%) suitable for the food industry was obtained.
• Optimal hesperidin extraction (30 min, 70 °C, 1:10 w/v) yielded 1% with 84% purity.
• The consecutive extraction scheme demonstrated feasibility and efficiency.

Conclusions:

• Citrus waste can be valorized into high-quality pectin and hesperidin.
• The developed method aligns with green chemistry and circular economy principles.
• This approach offers significant potential for the food industry.