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Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer

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Abstract

In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, through ultrasound-assisted extraction. A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2 Hz, duty cycle 23 s/30 s, and time 30 min. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07, 8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10 g water/g pectin, and 2.24 ± 030 g oil/g pectin, respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies. Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derived pectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth.

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Data availability

All data, models, and code generated are used during the study appear in the submitted article.

Abbreviations

ANOVA:

Analysis of variance

DE:

Degree of esterification

HMP:

High methoxyl pectin

LMP:

Low methoxyl pectin

UAE:

Ultrasound-assisted extraction

HDPE:

High-density polyethylene

FTIR:

Fourier transform infrared spectroscopy

NMR:

Nuclear magnetic resonance spectroscopy

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Acknowledgements

Poonam Sharma wants to acknowledge Integral University for proving PhD registration. This manuscript bears Integral University communication number IU/R&D/2021-MCN0001441.

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Authors and Affiliations

  1. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India

    Poonam Sharma, Khwaja Osama, Alvina Farooqui & Kaiser Younis

  2. Amity Institute of Biotechnology, Amity University, Lucknow, Uttar Pradesh, India

    Vivek Kumar Gaur

  3. Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, 226 001, India

    Vivek Kumar Gaur

  4. Gujarat Pollution Control Board, Gandhinagar, Gujarat, 382 010, India

    Sunita Varjani

Authors
  1. Poonam Sharma
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  2. Khwaja Osama
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  3. Vivek Kumar Gaur
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  4. Alvina Farooqui
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  5. Sunita Varjani
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  6. Kaiser Younis
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Contributions

PS Conceptualization, literature review, experimentation, writing—original draft; KO Literature review, writing original draft, data curation, data analysis; VKG Writing original draft, review &editing, data curation; AF Formal analysis, supervision, review & editing; SV Supervision, data curation, review & editing, Resources; KY Conceptualization, formal analysis, supervision, data curation, review &editing.

Corresponding authors

Correspondence to Sunita Varjani or Kaiser Younis.

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Sharma, P., Osama, K., Gaur, V.K. et al. Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer. J Food Sci Technol 60, 975–986 (2023). https://doi.org/10.1007/s13197-022-05424-1

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  • DOI: https://doi.org/10.1007/s13197-022-05424-1

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