Assessing Green Methods for Pectin Extraction from Waste Orange Peels
Authors: Benassi L., Alessandri I., Vassalini I.
Autors Affiliation: B+LabNet, Environmental Sustainability Laboratory, University of Brescia, Via Branze 45, Brescia, 25123, Italy; INSTM, U. d. R. Brescia, Via Branze 38, Brescia, 25123, Italy; Chemistry for Technologies Laboratory, Mechanical and Industrial Engineering Department, University of Brescia, Via Branze 38, Brescia, 25123, Italy; CNR-INO, Via Branze 38, Brescia, 25123, Italy
Abstract: In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.
Volume: 26 (6) Pages from: 1766-1 to: 1766-17
More Information: This work was carried out with the support of Ministero Italiano delle Politiche Agricole, Alimentari, Forestali e del Turismo (MIPAAFT) in the framework of the RESTART project.KeyWords: sustainability; pectin; hydrogels; green extraction; orange peel; food waste; energy consumptionDOI: 10.3390/molecules26061766