Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.
Department of Food Science & Nutrition, Assam Agricultural University, Jorhat, Assam 785013, India.
Int J Biol Macromol. 2023 Jun 1;239:124332. doi: 10.1016/j.ijbiomac.2023.124332. Epub 2023 Apr 5.
Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.
食品加工废物和副产品，如柑橘类水果、瓜类、芒果、菠萝等的果皮和水果渣，可用于制造多种高价值产品。对这些废物和副产品进行增值利用，从中提取果胶，可以帮助解决日益严重的环境问题，促进副产品的附加值和可持续利用。果胶在食品工业中有许多应用，如胶凝、增稠、稳定和乳化剂，以及膳食纤维。本文详细阐述了各种传统和先进的可持续果胶提取技术，并考虑了提取效率、果胶的质量和功能，对它们进行了比较。传统的酸、碱和螯合剂辅助提取已广泛用于果胶提取，但由于能耗低、产品质量好、产率高、有害废水产生少或不产生，酶、微波、超临界水、超声波、脉冲电场和高压提取等先进提取技术更受欢迎。
