Extraction of Pectin from Citrus Peels - A Review

Pectin is complex polysaccharides contains 1, 4-linked x and β galactosyluronic acid residues extracted using alcohol precipitation method from citrus peels. The color of pectin from orange peel was pale yellow. Pectin is soluble in hot and cold alkaline water. The pectin is polysaccharide use as a stabilizer in foods. The pectin was extracted from various citrus fruit peels and its optimization by varying pH using hydrochloric acid and citric acid. Pectin can be used to improve the mouth feel and the pulp stability in juice-based drinks and as a stabilizer in acidic protein beverages. Extraction of pectin from citrus fruit peels like Orange peels, sweet orange and lemon gives higher yield of pectin. % Yield and rate of extraction for pectin from orange and sweet lemon (Mosambi) peels depends on parameters such as pH, temperature, solvent, time of extraction. Extraction carried out at pH 1.5 at 60 min with 60,70 & 80 OC temperature. The higher yield of pectin at pH value 1.5 and contact time 60 min. The extraction of pectin such as Citric Acid, Hydrochloric Acid, Sulphuric Acid, Nitric Acid and oxalic acid (C2H2O4). The time of extraction increased to an extreme there is less effect on yield of pectin reported and also decreased from maximum level due to thermal degradation of the extracted pectin.