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Pectin recovery and characterisation from lemon juice waste streams.

BACKGROUND
Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied, as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complimentary analytical methods to assess their molecular characteristics for potential industrial applications.


RESULTS
The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in degree of methylation and neutral sugars content, and with low protein, indicating high purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behaviour. Macromolecular characterisation showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin.


CONCLUSION
The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. This article is protected by copyright. All rights reserved.