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<p>Microwave-assisted extraction (MAE) has emerged as an efficient and sustainable approach for isolating pectin from plant-based materials. In the current study, pectin from Jamun (<i>Syzygium cumini </i>L.) was extracted using MAE and conventional heating methods, with a comparative evaluation against commercial pectin. The Box-Behnken design was applied to optimize MAE, considering pH (1–3), microwave power (300–600&#xa0;W), and extraction time (2–4&#xa0;min) as variables, and pectin yield (%) as the response. The optimized conditions (pH 1, 450&#xa0;W, 4&#xa0;min) achieved a maximum pectin recovery of 12.1%. Physicochemical characterization indicated that MAE Jamun pectin (MAJP) had the highest moisture content (7.9%) and equivalent weight (773.24%), suggesting minimal thermal degradation and superior gelling ability compared to conventional pectin (CJP). FTIR confirmed characteristic functional groups, while thermal analysis revealed a sharp transition at 83.98&#xa0;°C and initial degradation at 162.66&#xa0;°C, indicating enhanced polymer interactions and thermal stability. The study addresses a gap in efficient, rapid, and sustainable extraction methods for Jamun pectin. Overall, MAE proved rapid, energy-efficient, eco-friendly, and industrially scalable, suitable for functional foods and biodegradable packaging.</p>

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Sustainable microwave-assisted extraction of pectin from Syzygium cumini (L.) fruit: process optimization and functional comparison with commercial pectin

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Ayushi Negi,
  • Shweta Joshi,
  • Sumit Jadaun,
  • Afzal Hussain,
  • Deepika Kohli,
  • Ritesh Mishra,
  • Rupesh Bhardwaj,
  • Prashant Swapnil,
  • Abhinav Mishra,
  • Sanjay Kumar

摘要

Microwave-assisted extraction (MAE) has emerged as an efficient and sustainable approach for isolating pectin from plant-based materials. In the current study, pectin from Jamun (Syzygium cumini L.) was extracted using MAE and conventional heating methods, with a comparative evaluation against commercial pectin. The Box-Behnken design was applied to optimize MAE, considering pH (1–3), microwave power (300–600 W), and extraction time (2–4 min) as variables, and pectin yield (%) as the response. The optimized conditions (pH 1, 450 W, 4 min) achieved a maximum pectin recovery of 12.1%. Physicochemical characterization indicated that MAE Jamun pectin (MAJP) had the highest moisture content (7.9%) and equivalent weight (773.24%), suggesting minimal thermal degradation and superior gelling ability compared to conventional pectin (CJP). FTIR confirmed characteristic functional groups, while thermal analysis revealed a sharp transition at 83.98 °C and initial degradation at 162.66 °C, indicating enhanced polymer interactions and thermal stability. The study addresses a gap in efficient, rapid, and sustainable extraction methods for Jamun pectin. Overall, MAE proved rapid, energy-efficient, eco-friendly, and industrially scalable, suitable for functional foods and biodegradable packaging.