Lemon Juice Based Extraction of Pectin from Mango Peels: Waste to

Sep 5, 2016 - (13, 14) The other major components, as determined experimentally(15) on an Indian variety of mango peels, were as follows: cellulose, 1...
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Letter

Lemon juice based extraction of pectin from mango peels: Waste to wealth by sustainable approaches Jhumur Banerjee, Vijayaraghavan Ranganathan, Amit Arora, Douglas R. Macfarlane, and Antonio Frank Patti ACS Sustainable Chem. Eng., Just Accepted Manuscript • DOI: 10.1021/ acssuschemeng.6b01342 • Publication Date (Web): 05 Sep 2016 Downloaded from http://pubs.acs.org on September 7, 2016

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ACS Sustainable Chemistry & Engineering

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Lemon juice based extraction of pectin from mango peels: Waste to wealth by

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sustainable approaches.

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Jhumur Banerjeea,b,c, R. Vijayaraghavanc, Amit Aroraa, Douglas R. MacFarlanec*, Antonio F.

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Pattic

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a

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Technology Bombay, Powai, Mumbai, 400076, India.

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b

Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of

IITB Monash Research Academy, Hill side, Indian Institute of Technology Bombay, Powai,

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Mumbai, 400076, India.

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c

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Clayton, VIC, 3800, Australia

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*

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Email id: [email protected]

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Phone: +61 3 9905 4540

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Fax: +61 3 9905 4597

School of Chemistry, Green Chemical Futures, Monash University, Wellington Rd,

Corresponding author

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Abstract

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Valorization of mango peels to recover pectin has the potential to increase the economic

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viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral

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acids used for extraction of pectin with natural food grade acids would assist in making the

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process more environmentally friendly and safe for food applications. In this work, we have

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evaluated the effect of a natural acidifying agent, lemon juice, in combination with

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sonication, on pectin extraction. Sonication was used for 20 minutes at 80°C, compared to the

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conventional process which involves boiling for 150 minutes, thus improving the energy cost

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of the process considerably. More than 26%w/w of the mass of dried mango peel was

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extracted as pectin; this was classified as low methoxyl pectin (degree of esterification≤

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50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical

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additive.

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Keywords: mango peels, pectin, sonication, valorization

ACS Paragon Plus Environment

ACS Sustainable Chemistry & Engineering

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Introduction

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Pectin is a structural carbohydrate that is found abundantly in plant processing waste.1 It

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provides strength to plant tissues and helps in adherence. Many fruits contain a significant

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quantity of pectin in their peels. The application of pectin as a gelling and thickening agent in

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food2, as soluble dietary fibre3, as a drug delivery carrier, as a film-forming polymer and

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recently as a prebiotic oligosaccharide has generated significant interest in efficient and

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economical methods for its production.4–7 Recent studies have also indicated its role in

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prevention of pathogenic adhesion8, chelation of heavy metals inside the body and repair of

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connective tissues.6

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Commercially, pectin is produced from citrus peels and apple pomace.9 The cost of pectin10

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used in industries is typically >US$11/kg. On the other hand, since many other pectin rich

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fruit peels and pomace are waste produced from food industries5,11 and typically have value

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