Citrus peel is the dominate source of commercial pectin. Pectin production is a complex process involving a large number of unit operations. Less expensive technologies would enable the development of alternative, non-food applications for pectin. We developed a continuous, pilot-scale steam-explosion process for the release and recovery of pectic hydrocolloids. Our initial trials indicated that weight average molecular weight (Mw) and intrinsic viscosity (IV) of the pectic hydrocolloids were low suggesting fragmentation due to process variables. This hypothesis was tested using a commercial, citrus pectin peel and a static, batch steam explosion system. Using the Historical Data function of RSM software we observed that IV decreased and that % Pectin Recovery increased with increased temperature. Mw and Degree of Methylesterification were not significantly affected by temperature or time-at-temperature. The potential functionality of pectic hydrocolloids recovered from juice-extracted orange peel was measured using rheological methods and as a galectin-3 inhibitor, which was assessed using a digital data interpretation method for a hemagglutination inhibition assay by using a plate reader.

Pectic hydrocolloids from steam explosion of citrus peel: Structure, function and applications

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.