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The outcome of this study will enable researchers to identify the hotspots of the pectin production process. By examining various extraction methods, their advantages, limitations, and the quality of pectin obtained, this review will shed light on the potential for sustainable pectin production and utilization. This study focuses on utilizing fruit peel waste to extract and characterize pectin, providing a sustainable alternative to imported pectin and contributing to environmental conservation.
Method method for extraction of pectin consisted of adding 150 ml of distilled water to 5g pectin peel powder in a beaker and addition of nitric acid(hno3) adjusted at different ph(1,2.5 and 4) and then heating the mixture to (40, 60 and 80)°c for (1, 2 and 3) hr respectively, in a hot water bath.
The production of processed fruit items is rising, leading to a significant increase in the volume of fruit waste generated Managing this surplus waste without harming the environment has become a pressing issue. Results of the study revealed that extrusion pretreatment of wholesale vegetable, fruit, and flower markets wastes prior to ad was found to be effective in increasing the methane production during anaerobic treatment of these wastes from urban centers.
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