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<p>Pineapple processing by-products, usually regarded as waste, contain valuable components such as pectin, a widely used ingredient in the food industry. Green extraction methods are necessary to valorize this waste sustainably. This study is the first to optimize the extraction conditions of pectin from pineapple peel using the Taguchi method, with product and greenness analysis. Independent parameters were waste-solvent ratio (1:10, 1:15, 1:20), extraction time (60, 90, 120&#xa0;min), temperature (70, 80, 90℃), and solvent type (inorganic vs. organic solvents). The optimal extraction conditions were 120&#xa0;min, 90℃, citric acid, and 1:15 w/v, which improved the pectin yield from 0.25 to 0.77%, increased the galacturonic acid (GalA) content from 41.22 to 80.60%, and decreased the specific energy consumption (SEC) from 81.28 to 24.40 kWh/g pectin. Degree of esterification (DE) ranged between 40.46 and 58.58%, and pineapple peel pectin was mostly low methoxyl-type. Ranges of total phenolic content (TPC) (3.68–11.88&#xa0;mg GAE/g) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) half maximal inhibitory concentration (IC<sub>50</sub>) (1.52–8.58&#xa0;mg/mL) indicated a high correlation between phenolic compounds and free radical scavenging ability. A wide range of water holding capacity (WHC) (3.98–10.36&#xa0;g/g) and oil holding capacity (OHC) (1.01–1.46&#xa0;g/g) was observed, highlighting the importance of extraction conditions in achieving pectin with desirable functional properties. Process greenness analysis of optimized conditions showed 39.17% improvement in overall process greenness driven by eco-friendly organic solvent (citric acid) and reduced SEC&#xa0;(1.14-fold), simultaneously contributing to sustainable development goals 7, 12, and 13 by lowering energy requirement, responsible production, and reduced environmental impact.</p> Graphical Abstract <p></p>

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Taguchi-based optimization of pectin extraction from pineapple peel: bioactive content, functional properties, energy consumption, and process greenness assessment for sustainable waste valorization

  • 期刊论文

  • 发表日期：

    2026年1月23日

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  • Yu-Xuan Chen,
  • Mohsen Gavahian

摘要

Pineapple processing by-products, usually regarded as waste, contain valuable components such as pectin, a widely used ingredient in the food industry. Green extraction methods are necessary to valorize this waste sustainably. This study is the first to optimize the extraction conditions of pectin from pineapple peel using the Taguchi method, with product and greenness analysis. Independent parameters were waste-solvent ratio (1:10, 1:15, 1:20), extraction time (60, 90, 120 min), temperature (70, 80, 90℃), and solvent type (inorganic vs. organic solvents). The optimal extraction conditions were 120 min, 90℃, citric acid, and 1:15 w/v, which improved the pectin yield from 0.25 to 0.77%, increased the galacturonic acid (GalA) content from 41.22 to 80.60%, and decreased the specific energy consumption (SEC) from 81.28 to 24.40 kWh/g pectin. Degree of esterification (DE) ranged between 40.46 and 58.58%, and pineapple peel pectin was mostly low methoxyl-type. Ranges of total phenolic content (TPC) (3.68–11.88 mg GAE/g) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) half maximal inhibitory concentration (IC50) (1.52–8.58 mg/mL) indicated a high correlation between phenolic compounds and free radical scavenging ability. A wide range of water holding capacity (WHC) (3.98–10.36 g/g) and oil holding capacity (OHC) (1.01–1.46 g/g) was observed, highlighting the importance of extraction conditions in achieving pectin with desirable functional properties. Process greenness analysis of optimized conditions showed 39.17% improvement in overall process greenness driven by eco-friendly organic solvent (citric acid) and reduced SEC (1.14-fold), simultaneously contributing to sustainable development goals 7, 12, and 13 by lowering energy requirement, responsible production, and reduced environmental impact.

Graphical Abstract