Development of Technology for the Extraction of Natural Pectin from Juice Production Waste

Abstract

In the article, the questions of pectin extraction from citrus fruits are discussed. The research was carried out on the extracts obtained after squeezing the juice from citrus fruits: lemon (Georgian and Meer), Washington-Navel orange (Georgia and Turkey), Unshiu mandarin and the largest citrus fruit pomelo (China). Fruits collected in April-December were morphologically divided into flavedo, albedo, and tissue of fruit lobes, from which pectin isolates were obtained. The dependence of the production of isolates on the ratio of components of the hydromodule (acid: water), the type of acid (HCl, HNO3, H2SO4, H2C2O4 and C₆H₈O₇), the duration of the process (1, 2, 3, 4, 5 and 24 hours) and the extraction temperature (20°) was investigated. , 60°, 80°С), the type and time of fruit ripening, as well as the type of precipitation reagent pectin (AlCl3, CaCl2, 95% C2H5OH, isopropanol) and its concentration, duration of extraction (2h, 8h, 12h, 24h) and temperature (20, 40, 60, 70, 80°С). ). A technological scheme for obtaining pectin extracts was developed. Established: extraction of pectin depends on the type and time of fruit collection, temperature and duration of extraction, type of extractant; the ratio of water and acid in the hydromodule (Н2О : кислота) should be 1:10; isolate should be extracted with HCl, H2SO4 or lemon acid; рН of the hydromodule of the isolate should be 1.8-2.0; Extraction of pectin should be carried out with 95% C2H5OH, during 24 hours, with a module of 1:3 at room temperature. Identification of pectin isolates and obtained samples was carried out by the method of high-efficiency liquid chromatography. Obtained: practically all samples contain pectin and galacturonic acid and do not contain polygalacturonic acid, which indicates the complete extraction of pectin.

Keywords

• sorption
• sorbent
• waste
• pectin