Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Green Extraction of Pectin from Orange Peel Waste: A Comparative Study of Ohmic Heating and Conventional Heating Methods

Document Type : Original Article

Authors
1 Department of Food Science and Technology, No.C., Islamic Azad University, Noor, Iran.
2 Department of Fisheries, Qas.C., Islamic Azad University, Qaemshahr, Iran.
Abstract
Conventional methods for pectin extraction from citrus waste are associated with several drawbacks, including long extraction times, high energy consumption, and partial degradation of pectin structure. In the present study, pectin extraction from orange peel waste using ohmic heating as a green and efficient technology was investigated and compared with conventional heating extraction.Pectin extraction was carried out under optimal ohmic heating conditions(voltage gradient of 15 V/cm, temperature of 90 °Ctime of 30 min)and conventional heating (temperature of 90 °C,time of 90 min).The extracted pectin was evaluated in terms of extraction yield, degree of esterification, water holding capacity, oil holding capacity, color parameters, chemical structure, and surface morphology.The results showed that ohmic heating significantly increased the extraction yield (15.27vs 12.54).The degree of esterification of pectin extracted by ohmic heating (62.40%) was significantly higher than that obtained by conventional heating (51.45%)placing it in the high methoxyl pectin group. Water holding capacity (7.11g/g) and oil holding capacity (6.23g/g)were approximately 18% and 26% higher in the ohmic heating method compared to the conventional method, respectively.Pectin extracted by ohmic heating exhibited higher lightness and lower redness and yellowness values. FTIR analysis confirmed better preservation of the pectin chemical structure in the ohmic heating method, and SEM images revealed a more uniform structure, finer particles, and a smoother surface. In conclusion, ohmic heating, as a green, efficient, and energy-saving technology, exhibits great potential to replace conventional methods for pectin extraction from citrus waste, offering a sustainable and value-added approach for the management of citrus processing waste
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