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<p>Grapefruit peel, a byproduct of juice production, is available as agricultural waste. One of its most valuable uses is pectin extraction. This study aimed to extract pectin from fresh grapefruit peels using a closed-vessel microwave system and to optimize the conditions for maximum yield. Microwave-assisted extraction (MAE) was compared with conventional extraction (CE) in terms of pectin yields and characteristics. Response Surface Methodology (RSM) was employed to optimize the extraction time (7–25&#xa0;min), temperature (85–125&#xa0;°C), and water-to-peel ratio (7:1–13:1, wt:wt). The highest yield (21.31%) was achieved at 20&#xa0;min, 95&#xa0;°C, and a 10:1 ratio. CE resulted in a lower yield (12.30%). MAE proved highly effective and eco-friendly, yielding pectin with superior properties, including a high degree of esterification (85.76%) and enhanced viscosity (32.3&#xa0;mPa·s). MAE pectin had lighter color, lower ash content (2.8%), and reduced moisture (2.01%), demonstrating its functional advantages. These findings show MAE is an effective alternative to conventional acid-based extraction methods. The extracted pectin showed promising performance in ice cream as a model food system, improving emulsion stability, texture, and melting behavior, and highlighting its potential as a natural emulsifier in the food industry.</p> Graphical Abstract <p></p>

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Pectin extraction from grapefruit peels using closed vessel microwave extraction system and its application in ice cream formulation as emulsifier

  • 期刊论文

  • 发表日期：

    2026年7月8日

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  • Latife Çağla Çoklar

摘要

Grapefruit peel, a byproduct of juice production, is available as agricultural waste. One of its most valuable uses is pectin extraction. This study aimed to extract pectin from fresh grapefruit peels using a closed-vessel microwave system and to optimize the conditions for maximum yield. Microwave-assisted extraction (MAE) was compared with conventional extraction (CE) in terms of pectin yields and characteristics. Response Surface Methodology (RSM) was employed to optimize the extraction time (7–25 min), temperature (85–125 °C), and water-to-peel ratio (7:1–13:1, wt:wt). The highest yield (21.31%) was achieved at 20 min, 95 °C, and a 10:1 ratio. CE resulted in a lower yield (12.30%). MAE proved highly effective and eco-friendly, yielding pectin with superior properties, including a high degree of esterification (85.76%) and enhanced viscosity (32.3 mPa·s). MAE pectin had lighter color, lower ash content (2.8%), and reduced moisture (2.01%), demonstrating its functional advantages. These findings show MAE is an effective alternative to conventional acid-based extraction methods. The extracted pectin showed promising performance in ice cream as a model food system, improving emulsion stability, texture, and melting behavior, and highlighting its potential as a natural emulsifier in the food industry.

Graphical Abstract