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<p>This study leverages to valorize grapefruit peel (GFP) into high methoxy pectin (HMP) while applying non-ionic surfactants, mineral acids, and organic acids as hydrolyzing agents. The HMP obtained from GFP under via devised method was subsequently used to produce jellied products and applied as a stabilizer for acidified milk. Specifically, we have tested Triton X-100, citric acid, nitric acid, phosphoric acid, and NaOH for the enhanced recovery of HMP from GFP. The observed results indicate that GFP when subjected to citric acid–based hydrolysis at 70–80 °C and pH 2–3 offered a 1.25-fold higher yield of HMP as compared to other macerating agents. The <sup>1</sup>H, <sup>13</sup>C, and SEM analysis reveal that citric acid–based hydrolysis extracts HMP from GFP before its degradation as is the case of conventional techniques. The ratio of total peak area under the curve for peaks at 1704 and 1734&#xa0;cm<sup>−1</sup> to that of 1734&#xa0;cm<sup>−1</sup> authenticated that extracted pectin has 17.6% methoxyl content. The SEM–EDX data establishes the presence of fibrous structure and higher relative abundance of O, B, K, C, and Ca. The HMP came out with 60–75% degree of esterification, and jellies made up of it were acceptable for their color, texture, and odor. The application of extracted HMP as a stabilizer in acidified milk enhanced the stability of the latter and reduced the size of casein aggregates. The results presented here assert that citric acid–based hydrolysis works more efficiently to produce HMP for its subsequent use in Food and Pharmaceutical Industries.</p>

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Citric Acid–Assisted Extraction of High Methoxy Pectin from Grapefruit Peel and Its Application as Milk Stabilizer

  • 期刊论文

  • 发表日期：

    2025年3月22日

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  • Muhammad Ahtasham Iqbal,
  • Sumia Akram,
  • Shahreen Khalid,
  • Laiba Amin,
  • Farooq Ahmad,
  • Farag Malhat,
  • Gulzar Muhammad,
  • Rizwan Ashraf,
  • Muhammad Mushtaq

摘要

This study leverages to valorize grapefruit peel (GFP) into high methoxy pectin (HMP) while applying non-ionic surfactants, mineral acids, and organic acids as hydrolyzing agents. The HMP obtained from GFP under via devised method was subsequently used to produce jellied products and applied as a stabilizer for acidified milk. Specifically, we have tested Triton X-100, citric acid, nitric acid, phosphoric acid, and NaOH for the enhanced recovery of HMP from GFP. The observed results indicate that GFP when subjected to citric acid–based hydrolysis at 70–80 °C and pH 2–3 offered a 1.25-fold higher yield of HMP as compared to other macerating agents. The 1H, 13C, and SEM analysis reveal that citric acid–based hydrolysis extracts HMP from GFP before its degradation as is the case of conventional techniques. The ratio of total peak area under the curve for peaks at 1704 and 1734 cm−1 to that of 1734 cm−1 authenticated that extracted pectin has 17.6% methoxyl content. The SEM–EDX data establishes the presence of fibrous structure and higher relative abundance of O, B, K, C, and Ca. The HMP came out with 60–75% degree of esterification, and jellies made up of it were acceptable for their color, texture, and odor. The application of extracted HMP as a stabilizer in acidified milk enhanced the stability of the latter and reduced the size of casein aggregates. The results presented here assert that citric acid–based hydrolysis works more efficiently to produce HMP for its subsequent use in Food and Pharmaceutical Industries.