Walnuts, known for their high nutritional value, generate significant waste in the form of husks and shells, the disposal of which contributes to environmental pollution. The utilization of this walnut waste for the production of beneficial compounds remains underexplored. In the current study, extraction time, temperature, microwave power, and solid-to-solvent ratio were optimized using response surface methodology. This technique significantly reduced the extraction time, yielding pectin at 34.13 ± 3.83 % under optimal conditions: temperature (74 °C), microwave power (400 W), irradiation time (16 min), and solid-solvent ratio (1:25). XRD characterization revealed the crystalline nature of the extracted pectin, while FTIR confirmed the presence of major functional groups. The extracted pectin exhibited an equivalent weight of 576.99 ± 7.63 g/mol with a degree of esterification of 59.88 ± 0.28 %, making it suitable for food, pharmaceutical, and cosmetic applications. Further, the extracted pectin demonstrated significant antioxidant activity with IC50 values of 5.08 ± 0.08 mg/ml for DPPH and 2.87 ± 0.023 mg/ml for ABTS assays. It also showed antibacterial activity against both gram-positive Staphylococcus aureus MTCC 96 and gram-negative Pseudomonas aeruginosa MTCC 424, with zones of inhibition measuring 25.33 ± 0.58 mm and 28.33 ± 0.58 mm, respectively. SEM analysis revealed changes in cell morphology of S. aureus and P. aeruginosa when treated with the extracted pectin. These findings suggest that microwave-assisted extraction offers a rapid, eco-friendly, and cost-effective method for pectin extraction from walnut shells, promoting sustainable utilization of this waste resource and providing a potential pectin source with enhanced biological activity.
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