Abstract
Pectin is a food hydrocolloid utilized in the food and pharmaceutical industries as a gelling, emulsifying, thickening, and stabilizing agent. It has therapeutic purposes, and the soluble fiber is used to treat conditions including high blood pressure, digestive issues, high cholesterol, and others. Peels from citrus fruits are a key source of pectin. The goal of the study was to investigate the biotechnological pathway for pectin extraction from lemon peels and whey, a byproduct of the dairy sector. Whey was applied to dried, defatted lemon peel powder under three distinct settings: pH, temperature, and time. The conditions were 10, 24, and 40 °C at pH, 3.5, 4.5, and 5.5, and 4, 12, and 24 h, respectively. At pH 4.5, 24 °C, and 4 h of soaking, the maximum methyl concentration of 7.8% was attained. Additionally, sterile whey and water were used for the extraction, which was then contrasted with the acid hydrolysis procedure. The amount of yield, equivalent weight, percent methoxyl content, molecular weight, anhydrouronic acid, ash, and moisture were all measured for the pectin that was produced utilizing these procedures. The outcomes demonstrated that whey or sterile whey can be used to extract pectin of high grade. The study may open the door for pectin manufacture using affordable green technology.
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Khedkar, R. (2024). A Novel Sustainable Approach for Extraction of Pectin from Citrus and Dairy Waste. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_3
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DOI: https://doi.org/10.1007/978-3-031-46046-3_3
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