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September 10, 2025Current Research in Nutrition and Food Science JournalOpen Access

Optimized Extraction of High-purity Pectin from Orange Biowaste using Synergistic Ultrasound-microwave-assisted Green Technologies

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Authors

RYRafael Julián Malpartida YapiasFAFranklin Oré ArecheGCGina De La Cruz-Calderón

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Overview

Full factorial design improved pectin yield and quality parameters in citrus biowaste, suggesting enhanced sustainable practices.

Key Points

  • Pectin extraction achieved a maximum yield of 65.40%, indicating significant efficiency improvements.
  • The derived pectin exhibited 78.67% anhydrouronic acid and 70.48% degree of esterification, confirming high quality.
  • Energy usage was reduced by 38.84%, highlighting the potential of ultrasound and microwave-assisted extraction.
  • Further validation through life cycle analysis is necessary to quantify the sustainability of this extraction method.

Cite This Study

Yapias et al. (2025) studied this question.

synapsesocial.com/papers/68c1d5e554b1d3bfb60f8869https://doi.org/10.12944/crnfsj.13.2.15
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