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June 28, 2026Journal of Food Measurement & CharacterizationOpen Access

Extraction of pectin with tunable physicochemical properties from different fruit peels by microwave assisted extraction

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Authors

GTGülbahar TekinHÇHavvanur ÇetinEGErsen Göktürk

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Overview

Randomized trial demonstrates pectin extraction from fruit peels, highlighting a sustainable use of agricultural waste.

Key Points

  • This research aims to optimize the extraction of pectin with desirable properties from various fruit peels using microwave-assisted extraction.
  • Pectin was extracted from lemon, cucumber, and melon peels using five extractants via microwave-assisted extraction.
  • Four mixtures of fruit peels were created, and yields and properties were evaluated based on physicochemical parameters.
  • Yield and properties of extracted pectin were assessed for high-methoxyl and low-methoxyl variants based on the extractants used.
  • The highest pectin yield of 39.55% was obtained from lemon peels using 0.1 N HNO3.
  • Extracting in H2O, acetic acid, and HCl yielded high-methoxyl pectin, while citric acid, HCl, and HNO3 resulted in low-methoxyl pectin.
  • Pectin from peel mixtures exhibited significantly higher water holding capacity compared to single fruit peels.

Cite This Study

Tekin et al. (2026) studied this question.

synapsesocial.com/papers/6a40b8ed61bb0a67205c568dhttps://doi.org/10.1007/s11694-026-04656-5
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