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Extraction of Pectin from Lemon Peels

Prof.S.C.Dighe, Mr.A.A. Khedkar ,Mr.M.S. Deore, Mr.N.N. Avhad, Mr.A.S. Wahul

 Sr. Lecturer, 2,3,4,5 Students, (Chemical Engineering Department, P.Dr.V.V.P. Inst. of Tech. & Engg.

(Polytechnic), Loni, Tal- Rahata, Dist-Ahmednagar, Maharashtra. 413736.

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ABSTRACT

Pectin is complex polysaccharides contains 1. 4-linked x and ẞ galactosyluronic acid residues extracted using alcohol precipitation method from citrus peels. Pectin is soluble in hot and cold alkaline water. The pectin is polysaccharide use as a stabilizer in foods. The pectin was extracted from various citrus fruit peels and its optimization by varying pH using hydrochloric acid and citric acid. Pectin can be used to improve the mouth feel and the pulp stability in juice-based drinks and as a stabilizer in acidic protein. beverages. Extraction of pectin from citrus fruit peels like Orange peels, sweet orange and lemon gives higher yield of pectin. % Yield and rate of extraction for pectin from lemon peels depends on parameters such as pH, temperature, solvent, time of extraction. Extraction carried out at pH 1.5 at 60 min with 60,70 & 80 °C temperature. Experimental analysis shows the higher yield of pectin at pH value 1.5 and temp. 80 °C. pH is considered as one of the more crucial parameters affecting the amount and properties of extracted pectin. The pectin yield decreased with increasing the pH value. Extraction carried out at pH 1.5, 2 & 2.5 at 45-60 min with 60-80 °C temperature.