Ecological ex-traction of pectin from Citrus jambhiri using a microwave-ultrasound combination with citric acid: Yield, physicochemical, techno-functional, and emulsifying properties

Acta Scientiarum Polonorum Technologia Alimentaria 2026 Open access

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Authors: Grupo de investigación Innovadores dinamizando la agroindustria y los agronegocios (IDAA), Universidad Nacional Autónoma, Altoandina de Tarma, Acobamba, Perú, Laumer Tocto-Yajahuanca, Facultad de Ciencias de la Salud, Universidad Nacional Autónoma Altoandina de Tarma, Acobamba, Perú, Lesly Edith Yata-Franco, Rafael Julián Malpartida Yapias, Gina De La Cruz-Calderón, Yoselyn Erika Canchari-Fierro
DOI: 10.17306/j.afs.001465
Cited by: 0
References: 28

Abstract

Citrus peels are the primary commercial source of pectin, accounting for 85% of global production (Zioga et al., 2022).Despite extensive research on citrus pectin extraction (Singhal and Swami, 2022; Vathsala et al., 2024), some varieties remain underexplored, including rough lemon (Citrus jambhiri).The peel waste from this variety represents approximately 40% of the fruit's total weight (Priyadarshi et al., 2021), making it a by-product with substantial potential for pectin recovery (Baraiya et al., 2023).

Fields of Study & Subjects

Polysaccharides Composition and Applications Polysaccharides and Plant Cell Walls Agricultural and Biological Research

Publication details

Journal / source
Acta Scientiarum Polonorum Technologia Alimentaria
Volume
25
Issue
1
Pages
59–69
Publication date
4 March 2026
Language
EN