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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] 15
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
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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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