Aron Jeslin,
Tamilzhrasan,
Vinod Kumar,
- Student, Department of Chemical Engineering, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India
- Student, Department of Chemical Engineering, St. Joseph’s College of Engineering, Chennai, Tamil Nadu, India
- 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.
[This article belongs to Special Issue under section in Journal of Polymer & Composites (jopc)]
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Journal of Polymer & Composites
| Volume | 14 | |
| Special Issue | 03 | |
| Received | 09/03/2026 | |
| Accepted | 16/03/2026 | |
| Published | 08/05/2026 | |
| Publication Time | 60 Days |