Valorization of Mango Peels for Pectin Production: Process Optimization and Physicochemical Evaluation
DOI:
https://doi.org/10.29105/idcyta.v11i2.167Keywords:
Pectin, Green Chemistry, Degree of Esterification, Water Holding Capacity, Oil Holding CapacityAbstract
Agro-industrial residues constitute a sustainable, low-cost resource for obtaining bioactive compounds, while also representing an environmental problem. In this context, extracting pectin from mango peels would contribute to establishing a circular economy in the agro-industrial sector, as it would mitigate disposal issues by valorizing these by-products. Pectin was obtained from mango peels by extraction with a 0.1 M citric acid solution at a solid-to-liquid ratio of 1:20. To identify the effect of temperature (60, 75, and 90°C) and time (30, 60, and 90 min) on the yield, a 3² factorial design was used. It was found that high-methoxyl pectin was obtained in all treatments; according to the regression model, the optimal extraction conditions were 75°C and 90 min, with which a yield of 26.34% was obtained. Under these conditions, the degree of esterification (DE) of the extracted pectin was 92.37%, and the water retention capacity (WRC) and oil retention capacity (ORC) were 1.12± 0.04 g/g and 2.07 ± 0.16 g/g, respectively. The extracted pectin has potential to be a thickening, gelling, and stabilizing agent.
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Copyright (c) 2026 Gregorio Zárate Castillo, Xochitl Damián Hernández, Melissa Chávez Portillo, Nohemí Soto Reyes, Irving Israel Ruiz López, Tania Martínez Ramos
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