Pectin Microwave Assisted Extraction from Pumpkin Peels: Process Optimization and Chemical-Physical and Rheological...

Area of Science:

• Food Science
• Biochemistry
• Sustainable Chemistry

Background:

• Pectin, a valuable polysaccharide, is increasingly sought as an eco-friendly ingredient.
• Agricultural by-products represent an underutilized source for valuable compounds like pectin.

Purpose of the Study:

• To investigate pumpkin peels (Cucurbita maxima L.) as a novel source of pectin.
• To optimize microwave-assisted extraction (MAE) conditions for pectin recovery.
• To characterize the physicochemical and techno-functional properties of the extracted pectin.

Main Methods:

• Microwave-assisted extraction (MAE) using citric acid-acidified water.
• Design of Experiments (DoE) for optimizing extraction parameters (SSR, pH, temperature, time).
• Characterization using FT-IR, DSC, TGA, rheology, water holding capacity, and fat binding capacity.

Main Results:

• Optimized conditions yielded 18.05% pectin from pumpkin peels.
• The extracted pectin exhibited a high degree of esterification (56.19%), classifying it as high methoxyl pectin.
• Techno-functional assessments showed potential as a stabilizer and emulsifying agent.

Conclusions:

• Pumpkin peels are a viable source for extracting high-methoxyl pectin.
• MAE is an efficient method for pectin recovery from agricultural waste.
• The extracted pectin shows promise for industrial applications, contributing to waste valorization and sustainable practices.