Valorization of waste prickly pear peels: optimization for pectin extraction, characterization, and development of edible film

The increasing environmental impact of petroleum-based plastics has led to a growing interest in alternative bio-polymer-based plastics. This study is aimed at developing an edible film using extracted pectin from prickly pear peels. Ultrasonic-microwave-assisted extraction was optimized for maximizing pectin extraction. The optimal conditions were a microwave power of 512 W, an irradiation time of 5.2 min, and a pH value of 1.89. With this sweet point, the highest pectin yield of 19.2% was achieved. Further, the pectin-based edible film was developed with varying concentrations of pectin and glycerol in order to optimize ameliorated mechanical properties. The pectin and film were characterized by FTIR spectroscopy, thermogravimetric analysis, and X-ray diffraction techniques. The film showed antioxidant activity with an IC50 value of 232.8, indicating its potential for scavenging free radicals. Furthermore, the biodegradability test showed a degradation rate of 94 ± 1.5%. The results from this study provide valuable insights into the potential of prickly pear as a valuable pectin source for its edible film preparation potential for various futuristic applications in the food and packaging industries in an environmentally friendly manner.