Abstract
In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.
Highlights
Pectins are polysaccharides contained in the cell walls of plants characterized by α-(1 → 4) glycosidic linkages [1,2]
Under the term “pectin”, it is possible to identify a number of polymers that vary according to their molecular weights, chemical configurations, and neutral sugar contents, since different plants produce pectins with different functional properties
Thermal properties of the extracted samples of pectin were studied by means of thermogravimetric analysis (TGA), performed with a TA Instrument SDT Q600 (New Castle, degree of esterification (DE), USA) apparatus equipped with Universal Analysis 2000 software
Summary
Pectins are polysaccharides contained in the cell walls of plants characterized by α-(1 → 4) glycosidic linkages [1,2]. Green extraction protocols have been proposed, which are promising options for making pectin extraction more sustainable, especially thanks to the reduction in operation time and limitation of high-impact chemicals [13]. These are based on the use of Deep Eutectic Solvents (DESs), thanks to their insignificant volatility at room temperature and their capability to form homogenous solutions with water [14], organic acid [12] and/or pure water as extracting solvents [15]. No statistical analysis could be carried out due to the limited number of experiments, this study will allow for the identification of optimal solutions in view of a fully sustainable production of pectin, providing a guideline for the design of extraction protocols
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