EXTRACTION AND CHARACTERIZATION OF ORANGE PEEL PECTIN AS A NATURAL TABLET BINDER

Prof. A. S. Patil*, A. S. Kulkarni, S. S. Shinde, G. J. Dhumal, P. V. Linge, S. R. Patil and K. R. Paikekari

ABSTRACT

Orange peel is the substantial pectin source which is considered as the primary component of plant tissues. Pectin is utilized as a gelling, emulsifying and thickening agent in numerous food products. At present, industrial pectin extraction is done by utilizing hot water at low pH for a long duration of time which is a time-consuming process. However, it is verified that Ultrasonication lessens the extraction time of pectin and maximize yield as compared to the traditional Method in use. Identifying the capability of Ultrasound assistance in extraction, this research emphasizes on pectin Extraction using orange peels as raw material. Orange peel converted into the powdered form was utilized for extraction of pectin. Pectin was extracted with different combinations of Ultrasound Power (60, 80 and 100%), citric acid. Concentrations (pH: 1, 1.5 and 2) and extraction time (10, 20 and 30 minutes). As a result, the highest pectin yield of 20.92% was attained at the Ultrasound power of 100 %, Ultrasound Time of 30 Minutes and pH of 1.5 of citric acid Solution. The research confirms that utilizing Ultrasound and citric acid for pH, enhanced yield and standard of synthesized pectin; and also saves sufficient amount of time and energy.

Keywords: orange peel, Pectin, Ultrasound assisted extraction, alcohol precipitation method.