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Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin

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Abstract

The present study demonstrates that the albedo (AP) and flavedo (FP) portions of Citrus maxima, are often discarded as agricultural waste that has the potential to manufacture high-quality pectin. The efficacy of green microwave aided extraction (MAE) technology for pectin extraction yield from both the portions of citrus peels was examined using a response surface technique. However, further advancement has to be made in improving the functional parameters required for MAE. The optimal conditions for increased pectin yields for albedo (YAP %) and flavedo (YFP %) were found to be solid to solvent ratio (1:15), time (95 s) and power (450 watt). The predicted values of YAP (5.35%) and YFP (3.13) were in accordance with experimental values of YAP (5.57 %) and YFP (3.09 %) with small error % i.e., 3.90 % and 1.29 % for AP and FP respectively. The AP and FP extracted at optimum conditions were compared with commercial pectin (Cp) based on physicochemical properties, color, FT-IR, FE-SEM/EDX, XRD, and particle size analysis. Experimental result shows that AP and FP were classified as high methoxy pectin due to high DE values 72.76 % and 74.98 % respectively.

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Acknowledgements

The authors are grateful to the Department of Food Science & Technology, Graphic Era (Deemed-to-be) University, Dehradun, Uttarakhand, India, for providing the necessary infrastructure for this research work. The authors acknowledge the generous support from the researchers supporting project number (RSPD2023R980) King Saud University, Riyadh, Saudi Arabia. This paper has been supported by the RUDN University scientific projects grant system, project No. 2027042000.

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  1. Shubhangi Arora and Priyanka Kataria equally contributed to this work.

Authors and Affiliations

  1. Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India

    Shubhangi Arora, Priyanka Kataria, Ankita Dobhal, Bhawna Bisht, Vinod Kumar & Sanjay Kumar

  2. Department of Chemistry, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India

    Waseem Ahmad

  3. Division of Interdisciplinary Research- Smart Healthcare, Indian Institute of Technology, Jodhpur, Rajasthan, 342030, India

    Ritesh Mishra

  4. School of Health Sciences and Technology (SoHST), University of Petroleum and Energy Studies, UPES, Bidholi, Dehradun, Uttarakhand, 248007, India

    Shuchi Upadhyay

  5. Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh, 11451, Saudi Arabia

    Afzal Hussain

  6. Peoples’ Friendship University of Russia (RUDN University), Moscow, Russian Federation, 117198

    Vinod Kumar

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Contributions

All authors contributed to the study conception and design. Investigation and project administration was carried out by S.A., P.K. and A.H. Conceptualization and Supervision was carried out by S.K. and V. K. The first draft of the manuscript was written by S. K. Methodology and analysis by W.A., and S.A. Review and editing were performed by A. D., R.M., B.B. and S. U. and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Sanjay Kumar.

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Arora, S., Kataria, P., Ahmad, W. et al. Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin. Food Anal. Methods 17, 105–118 (2024). https://doi.org/10.1007/s12161-023-02547-9

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