Extraction and characterization of pectin from Malabar tamarind, and Indian wild lime

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Year : 2026 | Volume : 14 | 03 | Page :
    By

    Aron Jeslin,

  • Tamilzhrasan,

  • Vinod Kumar,

  1. Student, Department of Chemical Engineering, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India
  2. Student, Department of Chemical Engineering, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India
  3. Associate Professor, Department of Chemical Engineering, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India

Abstract

Pectin is a versatile heteropolysaccharide that is widely used in the food, pharmaceutical, and biomedical industries because of its gelling, stabilizing, and emulsifying properties. This review discusses the extraction of pectin from agro-waste peels of Malabar tamarind (Garcinia cambogia) and Indian wild lime (Citrus indica) using conventional acid hydrolysis under optimized conditions: pH 1.5–2.0, 85–90 °C, and 90 minutes. The process resulted in 22.5% and 27.8% pectin yields, respectively, verified through triplicate experiments. Structural characterization with Fourier Transform Infrared (FTIR) spectroscopy confirmed characteristic functional groups, such as O–H stretching (~3350 cm⁻¹), esterified C=O (~1740 cm⁻¹), and COO⁻ vibrations (~1635 cm⁻¹). Size Exclusion Chromatography (SEC) showed molecular weights of 85–95 kDa with polydispersity indices of 1.35–1.45, comparable to commercial citrus pectin. A comparative evaluation suggests these local fruit wastes are competitive sources of pectin, offering sustainability benefits through the use of agro-waste and promoting a circular economy. Future plans include using ultrasound-assisted and enzymatic extraction methods to improve yield and process sustainability.

Keywords: Pectin extraction, Malabar tamarind, Wild lime, Acid extraction, Biopolymer, Alcohol precipitation.

How to cite this article:
Aron Jeslin, Tamilzhrasan, Vinod Kumar. Extraction and characterization of pectin from Malabar tamarind, and Indian wild lime. Journal of Polymer & Composites. 2026; 14(03):-.
How to cite this URL:
Aron Jeslin, Tamilzhrasan, Vinod Kumar. Extraction and characterization of pectin from Malabar tamarind, and Indian wild lime. Journal of Polymer & Composites. 2026; 14(03):-. Available from: https://journals.stmjournals.com/jopc/article=2026/view=243230


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Ahead of Print Subscription Original Research
Volume 14
03
Received 09/03/2026
Accepted 16/03/2026
Published 08/05/2026
Publication Time 60 Days
2

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