Citrus Wastes as Source of Pectin and Bioactive Compounds Extracted via One-Pot Microwave Process: An In Situ Path to...

Area of Science:

• Food Chemistry
• Biomaterials Science

Background:

• Citrus pomace is a rich source of valuable compounds like pectin and polyphenols.
• Efficient extraction methods are needed to recover these compounds and control their properties.

Purpose of the Study:

• To optimize microwave-assisted extraction (MAE) for pectin and polyphenol recovery from citrus pomace.
• To investigate the influence of extraction parameters on pectin physicochemical properties, particularly methylation degree (DM).
• To enable precise control over pectin characteristics for targeted applications.

Main Methods:

• Microwave-assisted extraction (MAE) and conventional extraction (CE) were employed.
• Pectin properties were characterized using GPC, FTIR-ATR, SEM, and TGA.
• Antioxidant activity of recovered compounds was assessed using DPPH assay.

Main Results:

• MAE parameter optimization maximized yield and controlled pectin DM (34%-83%).
• Extraction conditions significantly impacted pectin molecular weight (218-567 kDa) and morphology.
• Recovered bioactive compounds showed significant antioxidant activity.

Conclusions:

• A novel approach was developed for tailoring pectin properties in situ.
• Precise control over pectin DM and other characteristics is achievable through optimized extraction.
• This method offers a pathway for producing customized pectin for diverse industrial applications.