Jackfruit waste utilization for production of pectin using natural deep eutectic solvents: a comparative study

被引：0
作者：
Riyamol, V
Kamaraj, V [2 ]
Jeevitha, G. C. [1 ]
Mittal, Aanchal [3 ]
Arya, Raj Kumar [4 ]
机构：
[1] Vellore Inst Technol, Sch Bio Sci & Technol SBST, Dept Biosci, Vellore 632014, India
[2] Vellore Inst Technol, Sch Bio Sci & Technol SBST, Dept Biomed Sci, Vellore 632014, India
[3] Vellore Inst Technol, Sch Bio Sci & Technol SBST, Dept Biotechnol, Vellore 632014, India
[4] Dr BR Ambedkar Natl Inst Technol, Dept Chem Engn, Jalandhar, Punjab, India
来源：
BIOMASS CONVERSION AND BIOREFINERY | 2025年
关键词：
Jackfruit wastes; FTIR; Natural deep eutectic solvents; Pectin; Physicochemical characteristics; ULTRASOUND-ASSISTED EXTRACTION; PROCESS OPTIMIZATION; POLYSACCHARIDES; NANOEMULSIONS; ANTIOXIDANT; FRUITS;
D O I：
10.1007/s13399-025-06734-y
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
Jackfruit waste, 2.96 million tons per annum is an abundant source of pectin, which offers promising health benefits. They can be valorized as functional ingredients to reduce food waste and meet the local market demand. Pectin from jackfruit wastes was extracted using ultrasound and microwave-assisted natural deep eutectic solvents (NADES) and compared to conventional acid-extracted pectin. A Box-Behnken design was employed to optimize microwave duration, microwave intensity, and sonication duration to enhance pectin yield during NADES (choline chloride: maleic acid) based extraction. The optimal conditions such as microwave duration of 4 min, microwave intensity of 12 W/g, and sonication duration of 7.5 min, resulted in a pectin yield of 33.18%. The yielded pectin exhibited an ash content of 2.17 +/- 0.09%, galacturonic acid content of 69.28 +/- 0.18%, an equivalent weight of 511.86 +/- 0.43 mg, methoxyl content of 6.24 +/- 0.02%, anhydrouronic acid content of 68.04 +/- 0.24%, and degree of esterification of 34.96 +/- 0.28%. FTIR analysis showed similar chemical group stretching and vibrations in acid and NADES-based extracted pectin. The potential of jackfruit pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to acid-extracted pectin. The current study findings show that jackfruit waste has a high potential for valorization and is a good source of pectin, which may be used to make various culinary products.
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页数：15
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