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<p>This study evaluated the comparative effects of acidic extraction (AE; 25, 50, and 100&#xa0;mM HCl) and alkali-assisted acidic extraction (AAE; 25&#xa0;mM NaOH pretreatment followed by HCl) on the structural properties of pectin-based films derived from orange, tangerine, lemon, and pomelo peels. AE yielded high-methoxy pectins characterized by high anhydrogalacturonic acid (AUA) content (up to 70.4%) and degrees of esterification (DE) exceeding 63%, while AAE resulted in de-esterified, crude pectin-rich extracts with potential co-extracts due to the lower AUA content (&lt; 30%). A three-way ANOVA and desirability-based regression optimization identified 50&#xa0;mM HCl as the optimal concentration for maximizing both yield and network cohesion across all citrus sources. Physical characterization of the resultant films revealed that AE-based films were smoother, thicker, and more cohesive, demonstrating significantly higher tensile strength, improved moisture barrier properties (lower WVP), and better optical transparency. Conversely, AAE films exhibited heterogeneous microstructures and higher flexibility, characteristics of structurally modified, low-methoxy networks. Principal Component Analysis (PCA) further confirmed that molecular integrity (AUA and DE) was the primary driver of film durability and network entanglement. These findings demonstrated that controlled extraction strategies could be used to modify pectin characteristics for various sustainable food-packaging applications.</p> Graphical Abstract <p></p>

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Properties of Pectin-Based Films Extracted from Citrus Peels (Orange, Tangerine, Lemon, Pomelo) Using Acidic and Alkali-Assisted Acidic Extraction

  • 期刊论文

  • 发表日期：

    2026年3月12日

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  • Ece Sogut

摘要

This study evaluated the comparative effects of acidic extraction (AE; 25, 50, and 100 mM HCl) and alkali-assisted acidic extraction (AAE; 25 mM NaOH pretreatment followed by HCl) on the structural properties of pectin-based films derived from orange, tangerine, lemon, and pomelo peels. AE yielded high-methoxy pectins characterized by high anhydrogalacturonic acid (AUA) content (up to 70.4%) and degrees of esterification (DE) exceeding 63%, while AAE resulted in de-esterified, crude pectin-rich extracts with potential co-extracts due to the lower AUA content (< 30%). A three-way ANOVA and desirability-based regression optimization identified 50 mM HCl as the optimal concentration for maximizing both yield and network cohesion across all citrus sources. Physical characterization of the resultant films revealed that AE-based films were smoother, thicker, and more cohesive, demonstrating significantly higher tensile strength, improved moisture barrier properties (lower WVP), and better optical transparency. Conversely, AAE films exhibited heterogeneous microstructures and higher flexibility, characteristics of structurally modified, low-methoxy networks. Principal Component Analysis (PCA) further confirmed that molecular integrity (AUA and DE) was the primary driver of film durability and network entanglement. These findings demonstrated that controlled extraction strategies could be used to modify pectin characteristics for various sustainable food-packaging applications.

Graphical Abstract