Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response

Area of Science:

• Food Science and Technology
• Biochemistry
• Chemical Engineering

Background:

• Pectin is a crucial hydrocolloid widely utilized across various industries.
• Traditional pectin extraction methods often employ harsh acids, posing environmental and safety concerns.
• Developing sustainable and efficient pectin extraction techniques is essential for industrial applications.

Purpose of the Study:

• To optimize the extraction of pectin from orange peels using citric acid.
• To evaluate the impact of extraction parameters (temperature, time, pH) on pectin yield and degree of esterification (DE).
• To characterize the physicochemical and functional properties of the extracted pectin.

Main Methods:

• Orange peels were subjected to proximate analysis to determine their composition.
• A Box-Behnken design was employed to optimize extraction conditions, varying temperature, time, and pH.
• Pectin yield and DE were measured as response variables; antioxidant activity was assessed using ABTS and DPPH assays.

Main Results:

• Proximate analysis revealed significant carbohydrate and phenolic content in orange peels.
• Optimal extraction conditions (100°C, 30 min, pH 2.48) yielded 18.18% high methoxyl pectin (DE 50%).
• The extracted pectin exhibited antioxidant properties and comparable thermal stability to commercial pectin.

Conclusions:

• Citric acid is an effective and potentially safer alternative for pectin extraction from orange peels.
• The optimized process yields high-quality pectin suitable for use as a gelling agent, stabilizer, or texturizer.
• This study contributes to sustainable practices in the food industry by valorizing citrus waste.