Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques

Area of Science:

• Food Science
• Biochemistry
• Chemical Engineering

Background:

• Pomelo peel is a rich source of pectin, a valuable polysaccharide.
• Optimizing pectin extraction is crucial for maximizing yield and desired physicochemical properties.

Purpose of the Study:

• To compare four pectin extraction methods: hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted extraction (EAE).
• To evaluate the yield and physicochemical properties of pectin extracted using these different methods.

Main Methods:

• Pectin was extracted from pomelo peel using HAE, MAE, ultrasound-assisted extraction, and EAE.
• Pectin yield, galacturonic acid content, methoxyl content, degree of esterification, particle size, apparent viscosity, thermal stability, emulsion stability, and antioxidant activity (DPPH and ABTS scavenging) were analyzed.

Main Results:

• MAE yielded the highest pectin yield (20.43%) and superior methoxyl content (8.35%), galacturonic acid content (71.36%), viscosity, thermal, and emulsion stability.
• EAE resulted in the highest total phenolic content (12.86%) and antioxidant activity, with the lowest particle size (843.69 nm).
• HAE yielded pectin with the highest particle size (966.12 nm) and degree of esterification (55.67%). Fourier-transform infrared spectroscopy confirmed no significant structural differences among methods.

Conclusions:

• Microwave-assisted extraction is the most effective method for obtaining high-yield pomelo peel pectin with desirable physicochemical properties for industrial applications.
• The choice of extraction method significantly influences pectin yield and specific properties, allowing for tailored pectin production based on application needs.