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<p>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&#xa0;min, microwave intensity of 12 W/g, and sonication duration of 7.5&#xa0;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&#xa0;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.</p>

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

  • 期刊论文

  • 发表日期：

    2025年3月12日

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  • Riyamol,
  • V Kamaraj,
  • G. C. Jeevitha,
  • Aanchal Mittal,
  • Raj Kumar Arya

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.