Assessing Green Methods for Pectin Extraction from Waste Orange Peels
Laura Benassi, Ivano Alessandri, Irene Vassalini
Abstract
In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. "Hot-water", Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic "hot-water" as the most sustainable extraction route.
Topics & Concepts
PectinOrange (colour)Pulp and paper industryExtraction (chemistry)ChemistrySolvent extractionSolventWater extractionWaste managementEnvironmental scienceChromatographyFood scienceOrganic chemistryEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging