Characterization of Pectin Extracted from Various Tropical Fruit Peels using the Steam Explosion Method
DOI:
https://doi.org/10.48048/tis.2026.13023Keywords:
Pectin, Tropical fruit peel, Steam explosion extraction, Degree of esterification, Methoxyl content, Thermal analysisAbstract
This study aimed to evaluate the efficiency of the steam explosion technique for extracting pectin from various tropical fruit peels and to characterize the resulting physicochemical and structural properties to determine their potential as local bioresources. Pectins were extracted from the peels of five tropical fruits: Lime, dragon fruit, Kaewkamin mango, Dueankao mango, and pomelo using a steam explosion method. The extracted pectins were comprehensively characterized for their chemical composition (moisture, ash, methoxyl content, and degree of esterification), functional groups (FTIR), thermal behavior (DSC, TGA), and crystallinity (XRD), and compared with commercial pectin reference. Significant differences in physicochemical properties were observed among the fruit species. Dueankao mango yielded HM pectin, while the other four fruits produced LM pectin. While the steam explosion method successfully isolated pectin with distinct structural patterns and thermal stability, the ash content in all samples (3.25% - 5.52%) exceeded the IPPA standards, indicating a need for further purification. These findings suggest that although tropical fruit peels are promising sustainable sources for pectin, extraction parameters and purification steps must be optimized to meet industrial specifications.
HIGHLIGHTS
- Steam explosion efficiently extracted pectins from tropical fruit peels.
- Pectin properties varied clearly by fruit source and chemical composition.
- Dueankao mango yielded HM pectin while other fruits produced LM types.
- Multi-technique analyses revealed distinct structure-property patterns.
- Fruit peels show strong potential as sustainable pectin bioresources.
GRAPHICAL ABSTRACT
Downloads
References
NZA Daud, BNM Said, F Ja’Afar, HM Yasin, E Kusrini and A Usman. pH-Dependent yield and physicochemical properties of pectin isolated from Citrus Maxima. International Journal of Technology 2019; 10(6), 1131.
CMP Freitas, JSR Coimbra, VGL Souza and RCS Sousa. Structure and applications of pectin in food, biomedical, and pharmaceutical industry: A review. Coatings 2021; 11(8), 922.
W Kheowmung. Pectin from Durian (Durio zibethinus Murray) Peel: Microwave-assisted extraction followed by solvent extraction. Trends in Sciences 2024; 21(7), 7627.
D Mamiru and G Gonfa. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon 2023; 9(2), e13525.
WA Rahman, SNAS Ismail and M Rosli. Morphology and properties of durian cellulose nanofibres reinforced polyvinyl alcohol/starch based composite. AIP Conference Proceedings 2016; 1774(1), 020005.
C Ceylan, O Bayraktar, E Atci and S Sarrafi. Extraction and charecterization of pectin from fresh globe artichoke and canned artichoke waste. Gida the Journal of Food 2017; 42(5), 568-576.
NS Said and WY Lee. Pectin-based active and smart film packaging: A comprehensive review of recent advancements in antimicrobial, antioxidant, and smart colorimetric systems for enhanced food preservation. Molecules 2025; 30(5), 1144.
C Vatieri, T Cirillo and F Esposito. Waste to worth: Bioplastic synthesis from lignocellulosic food waste in the age of the circular bioeconomy. Frontiers in Sustainable Food Systems 2025; 9, 1698348.
SH Jong, N Abdullah and N Muhammad. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. Carbohydrate Polymer Technologies and Applications 2023; 5, 100263.
Y Liang, Y Yang, L Zheng, X Zheng, D Xiao, S Wang, B Ai and Z Sheng. Extraction of pectin from passion fruit peel: Composition, structural characterization and emulsion stability. Foods 2022; 11(24), 3995.
MC Roy, M Alam, A Saeid, BC Das, MB Mia, MA Rahman, JB Eun and M Ahmed. Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage. Journal of Food Processing and Preservation 2018; 42(1), e13411.
BS Virk and DS Sogi. Extraction and characterization of pectin from apple (Malus pumila cv. Amri) peel waste. International Journal of Food Properties 2004; 7(3), 693-703.
M Zioga, E Tsouko, S Maina, A Koutinas, I Mandala and V Evageliou. Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. Food Hydrocolloids 2022; 132, 107887.
RJM Yapias, FO Areche, JPE Victorio, JP Soto, GRL Calderon, ERP Santos, JMM Otivo, C Flores-Miranda and AR Rodriguez. Advancements in green extraction technologies for pectin enhancing efficiency, sustainability, and functional properties: A systematic review. Brazilian Journal of Biology 2025; 85, e287792.
EK Gladysheva. Liquid hot water and steam explosion pretreatment methods for cellulosic raw materials: A review. Polymers 2025; 17, 1783
M James, S Imathiu, SB Engelsen and W Owino. Impact of extraction techniques and processing conditions on pectin and antioxidant recovery from mango peels. Discover Food 2025; 5, 132.
R Karim, K Nahar, FT Zohora, MM Islam, RH Bhuiyan, MS Jahan and MAA Shaikh. Pectin from lemon and mango peel: Extraction, characterization and application in biodegradable film. Carbohydrate Polymer Technologies and Applications 2022; 4, 100258.
I Santiago-Go, A Carrera-Lanestosa, FAL González-Alejo, Z Guerra-Que, R García-Alamilla, JL Rivera-Armenta and P García-Alamilla. Pectin extraction process from cocoa pod husk (Theobroma cacao L.) and characterization by Fourier Transform Infrared Spectroscopy. ChemEngineering 2025; 9(2), 25.
GD Manrique and FM Lajolo. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology 2002; 25(1), 99-107.
H Guolin, S Jeffrey, Z Kai and H Xiaolan. Application of ionic liquids in the microwave-assisted extraction of pectin from lemon peels. Journal of Analytical Methods in Chemistry 2012; 2012, 302059.
KM Wani and RVS Uppaluri. Characterization of pectin extracted from pomelo peel using pulsed ultrasound assisted extraction and acidic hot water extraction process. Applied Food Research 2023; 3(2), 100345.
B Gomez, R Yanez, JC Parajo and JL Alonso. Pectic oligosacharides from lemon peel wastes: Production, purification, and chemical characterization. Journal of Agricultural and Food Chemistry 2013; 61(42), 10043-10053.
N Tongkham, B Juntasalay, P Lasunon and N Sengkhamparn. Dragon fruit peel pectin: Microwave-assisted extraction and fuzzy assessment. Agriculture and Natural Resources 2017; 51(4), 262-267.
E Girma and T Worku. Extraction and characterization of pectin from selected fruit peel waste. International Journal of Scientific and Research Publications 2016; 6(2), 447-454.
MG Guizar-Amezcua, A Pineda-Santana, MI González-Domínguez, LRamses Cajero-Zul, LG Guerrero-Ramírez, A López-Miranda, A Nambo and J López-Mercado. Evaluation of pectin extractions and their application in the alkaline Maillard reaction. Scientific Reports 2022; 12(1), 19834.
A Sayed, J Kumar, R Rahman, F Noor and A Alam. Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels. Discover Food 2022; 2, 28.
X Guo, W Zhao, X Liao, X Hu, J Wu and X Wang. Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics. LWT - Food Science and Technology 2017; 79, 640-646.
Y Yu, P Lu, Y Yang, H Ji, H Zhou, S Chen, Y Qiu and H Chen. Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques. Scientific Reports 2024; 14, 9182.
SM Haque, A Kabir, E Ratemi, M Elzagheid, SP Appu, SS Ghani and A Sarief. Greener pectin extraction techniques: Applications and challenges. Separations 2025; 12(3), 65.
WW Wai, AFM Alkarkhi and AM Easa. Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food and Bioproducts Processing 2010; 88(2-3), 209-214.
Y Halim and CR Darmawan. Characteristics of edible film made from pectin of papaya peel. Reaktor 2021; 21(3), 116-123.
M Iniguez-Moreno, JJP Pizaña-Aranda, D Ramírez-Gamboa, CA Ramírez-Herrera, RG Araújo, EA Flores-Contreras, HMN Iqbal, R Parra-Saldívar and EM Melchor-Martínez. Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response. International Journal of Biological Macromolecules 2024; 263(P1), 130230.
GAP Alcantara, PJV Gaban, JP Rivadeneira and KAT Castillo-Israel. Citric acid method optimization for pectin extraction from unripe ‘Saba’ banana (Musa acuminata × Musa balbisiana BBB) Peels. Materials Science Forum 2022; 1069, 219-230.
MS Rahman, SS Khan, MW Ahmed, ME Jony, PC Das and MB Uddin. Extraction of pectin from elephant apple and pomelo fruit peels: Valorization of fruit waste towards circular economy. Food Chemistry Advances 2023; 3, 100544.
TA Martorano, KL Ferguson, RG Cameron, W Zhao, AT Hotchkiss, HK Chau and C Dorado. Production of pectic oligosaccharides from citrus peel via steam explosion. Foods 2024; 13(23), 3738.
ILG Lekhuleni, TE Kgatla, ME Mashau and AIO Jideani. Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel. Open Agriculture 2021; 6(1), 178-191.
T Lindriati, M Belgis, M Fauzi, QE Juwita and S Sakinah. Ultrasound assisted extraction and characterization of pectin from red dragon fruit (Hylocereus polyrhizus) Peels. Journal of Applied Agricultural Science and Technology 2023; 7(2), 91-99.
K Muhammad, NIM Zahari, SP Gannasin, NM Adzahan and J Bakar. High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocolloids 2014; 42(P2), 289-297.
A Mero, NR Moody, E Husanu, A Mezzetta, F D’Andrea, CS Pomelli, N Bernaert, F Paradisi and L Guazzelli. Challenging DESs and ILs in the valorization of food waste: A case study. Frontiers in Chemistry 2023; 11, 1270221.
MY Arshad, A Rashid, H Gul, AS Ahmed and F Jabbar. Optimization of acid-assisted extraction of pectin from banana (Musa acuminata) peels by central composite design. Global NEST Journal 2022; 24, 752-756.
T Mala and AK Anal. Protection and controlled gastrointestinal release of bromelain by encapsulating in pectin-resistant starch based hydrogel beads. Frontiers in Bioengineering and Biotechnology 2021; 9, 757176.
G Cabrera-Barjas, Aleksandra Nesic, G Bravo-Arrepol, S Rodríguez-Llamazares, O Valdés, ABJ Castaño and C Delattre6. Bioactive pectin-murta (Ugni molinae T.) seed extract films reinforced with chitin fibers. Molecules 2021; 26(24), 7477.
FM Kpodo JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris and V Kontogiorgos. Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids 2017; 72, 323-330.
AK Chatjigakis, C Pappas, N Proxenia, O Kalantzi, P Rodis and M Polissiou. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes. Carbohydrate Polymers 1998; 37(4), 395-408.
MA Monsoor, U Kalapathy and A Proctor. Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry 2001; 74(2), 233-238.
DTV Pereira, P Méndez-Albiñana, JA Mendiola, M Villamiel, A Cifuentes, J Martínez and E Ibáñez. An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents. Carbohydrate Polymers 2024; 326, 121578.
A Koziol, K Sroda-Pomianek, A Gorniak, A Wikiera, K Cyprych and M Malik. Structural determination of pectins by spectroscopy methods. Coatings 2022; 12, 546.
SY Chan, WS Choo, DJ Young and XJ Loh. Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers 2017; 161, 118-139.
A Bermudez-Oria, ML Castejon, A Fernandez-Prior, G Rodriguez-Gutierrez and J Fernandez-Bolanos. An acid-free alternative to pectin production from the cell walls of olive oil waste and different fruits using choline chloride. Foods 2023; 12(22), 4166.
A Kaczmarska, PM Pieczywek, J Cybulska and A Zdunek. Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I. Scientific Reports 2024; 14(1), 11454.
Y Yu, L Cui, X Liu, Y Wang, C Song, U Pak, KH Mayo, L Sun and Y Zhou. Determining methyl-esterification patterns in plant-derived homogalacturonan pectins. Frontiers in Nutrition 2022; 9, 925050.
NS Said, IF Olawuyi and WY Lee. Pectin hydrogels: Gel-forming behaviors, mechanisms, and food applications. Gels 2023; 9(9), 732.
N Munoz-Almagro, A Montilla and M Villamiel. Role of pectin in the current trends towards low-glycaemic food consumption. Food Research International 2021; 140, 109851.
V Chandel, D Biswas, S Roy, D Vaidya, A Verma and A Gupta. Current advancements in pectin: Extraction, properties and multifunctional applications. Foods 2022; 11(17), 2683.
I Benkhira, F Zermane, B Cheknane, D Trache, N Brosse, A Paolone, H Chader and W Sobhi. Preparation and characterization of amidated pectin-gelatin-oxidized tannic acid hydrogel films supplemented with in-situ reduced silver nanoparticles for wound-dressing applications. International Journal of Biological Macromolecules 2024; 277(P1), 134158.
VBJ Rysenaer, S Ahmadzadeh, FV Bockstaele and A Ubeyitogullari. An extrusion-based 3D food printing approach for generating alginate-pectin particles. Current Research in Food Science 2023; 6, 100404.
LB Norcino, JF Mendes, CVL Natarelli, A Manrich, JE Oliveira and LHC Mattoso. Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids 2020; 106, 105862.
K Alba, RJ Bingham, PA Gunning, PJ Wilde and V Kontogiorgos. Pectin conformation in solution. The Journal of Physical Chemistry B 2018; 122(29), 7286-7294.
A Bermudez-Oria, G Rodriguez-Gutierrez, A Fernandez-Prior, H Knicker and J Fernandez-Bolanos. Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro. Food Hydrocolloids 2020; 102, 105584.
CM Chandrasekar, D Carullo, F Saitta, H Krishnamachari, T Bellesia, L Nespoli, Eo Caneva, C Baschieri, M Signorelli, AG Barbiroli, D Fessas, S Farris and D Romano. Valorization of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation. Carbohydrate Polymers 2024; 344, 122539.
I Fraeye, A Deroeck, T Duvetter, I Verlent, M Hendrickx and A Vanloey. Influence of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry 2007; 105(2), 555-563.
U Einhorn-Stoll, H Kastner, A Urbisch, LW Kroh and S Drusch. Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment. Food Hydrocolloids 2019; 86, 104-115.
W Wang, X Ma, P Jiang, L Hu, Z Zhi, J Chen, T Ding, X Ye and D Liu. Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocolloids 2016; 61, 730-739.
GA Morris, TJ Foster and SE Harding. A hydrodynamic study of the depolymerisation of a high methoxy pectin at elevated temperatures. Carbohydrate Polymers 2002; 48(4), 361-367.
A Shpigelman, C Kyomugasho, S Christiaens, AM Van Loey and ME Hendrickx. Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions. Food Hydrocolloids 2014; 39, 251-263.
HS Shim, MR Hajaligol and VL Baliga. Oxidation behavior of biomass chars: Pectin and Populus deltoides. Fuel 2004; 83, 1495-1503.
BE Waymack, JL Belote, VL Baliga and MR Hajaligol. Effects of metal salts on char oxidation in pectins/uronic acids and other acid derivative carbohydrates. Fuel 2004; 83, 1505-1518.
M Renteria-Ortega, MDL Colín-Alvarez, VA Gaona-Sánchez, MC Chalapud, AB García-Hernández, EB León-Espinosa, M Valdespino-León, FS Serrano-Villa and G Calderón-Domínguez. Characterization and applications of the pectin extracted from the peel of Passiflora tripartita var. mollissima. Membranes 2023; 13(9), 797.
Y Zheng, A Pierce, WL Wagner, HV Scheller, D Mohnen, A Tsuda, M Ackermann and SJ Mentze. Analysis of pectin biopolymer phase states using acoustic emissions. Carbohydrate Polymers 2020; 227, 115282.
M Karwacka, S Galus and M Janowicz. Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: Physicochemical characteristics of the products. European Food Research and Technology 2024; 250, 2921-2933.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
