. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

Abstract

ABSTRACT:Moroccan Orange peels are a promising commercial source of pectin. Their massive industrialization generates a huge amount of solid waste. This work aims to develop a new valorizing reuse way of this solid waste by developing the extraction process of value-added products such as pectin from orange peels, which is the waste of orange juice processing industry. In this context, we evaluated the yield of pectin according to the state of the substrate and the acids used. Results obtained show that the peels which have undergone a Steam Distillation (SD) gives the highest yield of pectin (40% using sulfuric acid) compared to Fresh Peels (FP) (25.71% using citric acid).One part of the (SD) peels was dried outdoors and Non-Conditioned (SDNC), while the other was Conditioned (SDC) at 4°C. The highest yield of pectin for each one was respectively 40% using sulfuric acid and 34.81% using hydrochloric acid. The citric acid gives a satisfying yield in each peels stats, 38.52% using on (SDC), 31.88% (SDNC) and the lowest yield was 25.71% (FPC).The result of this work has emphasized that sweet orange peels are a good source of orange essential oil and pectin and has the potential to become an important raw material for food processing industries.

Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions

“…In previous works [ 44 ], we have used two batches of ground citrus peels. The first batch was washed with water in order to remove impurities, dried and ground for pectin extraction, while essential oil were extracted from the second one (vapodistillation).…”

Novel configurations for a citrus waste based biorefinery: from solventless to simultaneous ultrasound and microwave assisted extraction

“…There are several reports on pectin isolation from citrus peel including conventional acid extractions (Srivastava and Malviya, 2011b) and MW-assisted processes (Boukroufa et al, 2015;Guo et al, 2012;Hosseini et al, 2016;Prakash Maran et al, 2013). The effects of the mineral (HCl, H 2 SO 4 ) and organic (citric, acetic) acids used to promote pectin extraction have also been explored (Sayah et al, 2014). While MW extraction has proved to be the greenest approach with extraction times ranging from 3 to 20 min, and yields from 15 to 30 %(w/w) (Boukroufa et al, 2015;Guo et al, 2012;Hosseini et al, 2016;Prakash Maran et al, 2013), the use of organic acids, such as citric acid, is more desirable because its involves less toxic and less hazardous operation conditions.…”

Effect of Acid Type and Concentration on Properties of Pectin Extracted from Unripe Cavendish Banana Peel and Its Application in Raspberry Jam

“…13, No. 1 (2020) Sayah et al (2014) found that the pectin yield of orange peel extraction using citric acid (38.52 %) was slightly higher than that of HCl (35.34 %). Castillo-Israel et al (2015) also found that citric acid (pH of 1.7) with the extraction time of 1-2 h was able to give the higher yield for pectin extraction from unripe banana peel than the use of HCl (pH of 1.5).…”