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- Kumar, Santosh, et al.
(author)
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Current progress in valorization of food processing waste and by-products for pectin extraction
- 2023
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In: International Journal of Biological Macromolecules. - : Elsevier BV. - 0141-8130 .- 1879-0003. ; 239
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Journal article (peer-reviewed)abstract
- Food 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 byproducts 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.
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