Pectin Production from Biowaste (Fruits & Vegetables) by Crosscurrent Solid-Liquid Extraction Technique

Abstract

The impact of fruit and vegetable waste is becoming a significant concern for the environment. The biomaterial waste generated from fruit processing industries is very high. When discharged as processed waste, it also increases water pollution. 45% of the total industrial organic pollution originates from food processing industries. These generated wastes are suitable for the production of biochemicals. Pectin is one such biochemical that plays a vital role in reducing the burden on the environment. Pectin helps in the manufacturing of confectionaries. Vegetable waste like beetroot, carrot, beans can also act as a source for pectin production. This study depicts extracting Pectin from mixed fruit pomace waste. Mixed fruit (Orange, Pomegranate, Banana & grapes) pomace waste reacts with 0.1N HCl. This reaction uses a 2-stage crosscurrent solid-liquid extraction technique. For its nature, obtained pectin was tested as calcium pectate using methylated spirit. The filtrate from 2-stage crosscurrent leaching was further dried in an oven. RSM technique helps in optimizing parameters like drying time, temperature, pH, and concentration. The experimental setup generated Pectin gave an efficiency of 11.52% for 22.4g of dried mixed fruit pomace waste.

Keywords

• pectin, pomace waste, resonance surface methodology, solid-liquid extraction, crosscurrent leaching