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<p>The extraction and utilization of pectin and pectic oligosaccharides (POS) have gained increasing attention owing to their functional properties and applications in the food and pharmaceutical industries. This study investigated the effectiveness of sodium oxalate-assisted pressurized CO<sub>2</sub> (PCO<sub>2</sub>) extraction for enhancing pectin yield and POS production from grapefruit juice residues. The highest pectin yield (42.7%) was achieved at 90&#xa0;°C, 180&#xa0;min, and 30&#xa0;mM sodium oxalate, representing a 40% increase over 10&#xa0;mM sodium oxalate. The extracted pectin exhibited high galacturonic acid content (65.8%) and a well-preserved structure. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed the structural integrity and effective cell wall disruption of pectin. Enzymatic hydrolysis of the extracted pectin led to the formation of POS, supporting probiotic growth and enhancing acetate production in in vitro. Additionally, pectin and POS exhibited antioxidant and angiotensin-converting enzyme inhibitory (ACEI) properties. Notably, the native pectin displayed strong resistance to hydrolysis, whereas the POS were susceptible to digestion in a simulated gastrointestinal system. These findings demonstrate that sodium oxalate-assisted PCO<sub>2</sub> extraction is a sustainable and efficient approach for pectin recovery, serving as a valuable precursor for POS production with promising applications in functional foods and nutraceuticals.</p> Graphical Abstract <p></p>

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Enhanced Extraction and Functional Characterization of Pectin and Pectic Oligosaccharide from Grapefruit Residue Using Sodium Oxalate-Assisted Pressurized CO2

  • 期刊论文

  • 发表日期：

    2025年8月9日

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  • Alisa Pattarapisitporn,
  • Yuzuka Nagatoshi,
  • Wannaporn Klangpetch,
  • Daisuke Hamanaka,
  • Nao Inoue,
  • Seiji Noma

摘要

The extraction and utilization of pectin and pectic oligosaccharides (POS) have gained increasing attention owing to their functional properties and applications in the food and pharmaceutical industries. This study investigated the effectiveness of sodium oxalate-assisted pressurized CO2 (PCO2) extraction for enhancing pectin yield and POS production from grapefruit juice residues. The highest pectin yield (42.7%) was achieved at 90 °C, 180 min, and 30 mM sodium oxalate, representing a 40% increase over 10 mM sodium oxalate. The extracted pectin exhibited high galacturonic acid content (65.8%) and a well-preserved structure. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed the structural integrity and effective cell wall disruption of pectin. Enzymatic hydrolysis of the extracted pectin led to the formation of POS, supporting probiotic growth and enhancing acetate production in in vitro. Additionally, pectin and POS exhibited antioxidant and angiotensin-converting enzyme inhibitory (ACEI) properties. Notably, the native pectin displayed strong resistance to hydrolysis, whereas the POS were susceptible to digestion in a simulated gastrointestinal system. These findings demonstrate that sodium oxalate-assisted PCO2 extraction is a sustainable and efficient approach for pectin recovery, serving as a valuable precursor for POS production with promising applications in functional foods and nutraceuticals.

Graphical Abstract