Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process

Area of Science:

• Food Science
• Green Chemistry
• Biotechnology

Background:

• Pomegranate peel is an agro-industrial waste rich in bioactive compounds.
• Valorization of pomegranate waste can lead to sustainable production of high-value ingredients.
• Pectin, a polysaccharide, can be functionalized with polyphenols.

Purpose of the Study:

• To optimize a green extraction method for producing polyphenol-enriched pectin from pomegranate peel.
• To characterize the physicochemical properties of the extracted pectin.
• To assess the potential of this pectin as a functional food ingredient.

Main Methods:

• Multi-objective optimization using response surface methodology (RSM) and Box-Behnken design.
• Green extraction utilizing citric acid and ultrasound.
• Analysis of pectin yield, total retained polyphenol content, water activity, ash content, equivalent weight, methoxyl content, and degree of esterification.

Main Results:

• Optimized extraction conditions: 34.16 min, pH 2.2, and 89.87 °C.
• Achieved pectin yield of 31.89% with 15.84 mg GAE/g total retained polyphenols.
• The obtained pectin exhibited properties comparable to commercial pectin.

Conclusions:

• An eco-friendly and efficient method for producing polyphenol-enriched pectin from pomegranate peel was established.
• The functionalized pectin holds potential as a food ingredient or supplement due to its nutritional value.
• This research supports sustainable valorization of pomegranate waste into high-value functional ingredients.