Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer.

Abstract

In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, throughultrasound-assisted extraction.A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2Hz, duty cycle23s/30s,and time 30min. Theequivalent weight,methoxyl content,anhydrouronicacid content,degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07,8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10g water/g pectin, and2.24 ± 030g oil/g pectin,respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies.Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derivedpectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth.