Development of Pectin from the Peels of Orange, Guava, Apple, Aspergillus niger

Open Access

Year : 2022 | Volume : | Issue : 2 | Page : 27-41
By

    Nisha Kumari Pandey

  1. Student, Department of Biotechnology, Ashoka Institute of Technology and Management, Cytogene Research & Development Lucknow, Uttar Pradesh, India

Abstract

Pectin is a valuable product recovered primarily from citrus and apple waste. The average cost of high and low methoxyl pectin is around $10 and $12 kg1, respectively. Pectin is used in a variety of foods, including jams, jellies, marmalades, ketchups, sauces, juices, concentrates, syrups, and yoghurt. However, it is also used in pharmaceutical preparation, such as medical formulations, to stabilise suspensions. Aside from fresh consumption, the majority of the produce is used in the production of apple juice concentrate, with apple preserves being the next most important product. Preserve processing units use the Amri variety, which is medium in size, compact, green in colour, and resistant to processing conditions. The peel is the greatest waste because the entire fruit is used for preserving manufacturing after peeling. Peel is currently either given to animals or discarded. Sweet oranges (Citrus sinensis (L.)) are a widely grown tree fruit throughout the world. This research aims to investigate the extraction of essential oils and pectin from orange peels. Experiment results show that the peel source for pectin extraction, when taken after extracting orange oil via simple distillation, yields a higher yield than the leaching residue.

Keywords: Isolation of Microorganism, Fermentation, Reducing sugar estimation, Fresh fruits, Pectin

[This article belongs to International Journal of Green Chemistry(ijgc)]

How to cite this article: Nisha Kumari Pandey Development of Pectin from the Peels of Orange, Guava, Apple, Aspergillus niger ijgc 2022; 7:27-41
How to cite this URL: Nisha Kumari Pandey Development of Pectin from the Peels of Orange, Guava, Apple, Aspergillus niger ijgc 2022 {cited 2022 Jan 10};7:27-41. Available from: https://journals.stmjournals.com/ijgc/article=2022/view=89917

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Regular Issue Open Access Article
Volume 7
Issue 2
Received December 17, 2021
Accepted December 23, 2021
Published January 10, 2022