Current progress in valorization of food processing waste and by-products for pectin extraction

Int J Biol Macromol. 2023 Apr 5:124332. doi: 10.1016/j.ijbiomac.2023.124332. Online ahead of print.ABSTRACTFood processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.PMID:37028618 | DOI:10.1016/j.ijbiomac.2023.124332
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Source Type: research