Table 1.
Sources of pectin and the extraction methods.
| Source | Pectin Yield | Extraction Method | References |
|---|---|---|---|
| Citrange | 29% (w/w) of dried albedos | Acidic extraction with a solution of 1 M H2SO4 and electromagnetic induction heating | [71] |
| Lime peel | 5.20 to 23.59% | Acidic extraction with hydrochloric or citric acid and microwave and conventional heating methods | [72] |
| Grapefruit peel | 23.44–26.74% | Acidic extraction with 0.5 M HCl using ultrasound-assisted heating extraction | [73] |
| Apple pomace | 5.7–16.8% | Acidic extraction with 5% (w/v) citric acid | [74] |
| Apple pomace | 13.75–17.82 g % of pectin on a dry basis | Acidic extraction with citric or nitric acids | [75] |
| Cocoa husk | 2.0–9.0% | Acidic extraction with HCl using microwave heating | [50] |
| Cocoa husks | 3.38–7.62% | Acidic extraction with citric acid or hydrochloric acid at pH 2.5 or 4.0 | [76] |
| Sunflower heads | 15–25% | Alkaline washing, 16 °C for 25 min at pH 5–7, 28:1 solvent:solid ratio | [51] |
| Sugar beet | 4.37–28.84% | Enzymatic extraction with xylanase, cellulase and their mixtures (1–4 h), and ultrasound-assisted treatments | [77] |
| Sugar beet (pressed, ensiled and dried pulp) |
13–19% | Acid method or a commercial cellulase | [78] |
| Pumpkin | 10.03 and 8.08 g/100 g | Enzymatic extraction by cellulase and α-amylase | [53] |
| Watermelon | WRP yield (13.4%), | Acidic extraction by 1 M HCl solution | [79] |
| Watermelon | 14.2–19.35% | Acidic extraction with 0.1 M nitric acid for 1 h | [54] |
| Pears | 68.40–42.00 (g ethanol insoluble material/100 g material) dry basis of material processed; 6.84–4.20 (g ethanol insoluble material/100 g material) dry basis of material processed |
Enzymatic extraction by a recombinant polygalacturonase | [55] |
| Potato pulp | 14.34–4.08% | Acidic extraction with HCl, H2SO4, HNO3, citric acid and acetic acid | [56] |
| Sugar beet pulp | 6.3% to 23.0%, | Acidic extraction by citric acid | [62,80] |
| Banana peels | 15.89–24.08% | Acidic extraction by citric acid | [81] |
| Mango peel pectin | 13.85% | Acidic extraction at pH 1.5 by 2 M HCl using the microwave-assisted technique | [82] |
| Linseed seed | 0.35–0.65% | Alkaline extraction procedure, 0.1 M HCl at pH 2 | [70] |
| Pomegranate peel pectin | 8.5%, | Acidic extraction using 1 M nitric acid. | [83] |
| Palmyra palm | 102.3–105.8 (g kg−1) | Acidic extraction using 0.1 mol/L HNO3 | [84] |
| Cashew apple pomace | 10.7% to 25.3% dried raw material | Acid extraction conditions with 1 N HNO3 | [35] |
| Gold kiwifruit pectin | 4.00 to 5.40% (w/w) on dry matter basis | Enzymatic extraction (Celluclast 1.5 L, Cytolase CL, Cellulyve TR 400 and NS33048) | [85] |
| Pistachio | 10.3–12.0% | Acidic extraction using citric acid, hydrochloric acid and sulfuric acid with ultrasound-assisted extraction | [86] |
| Mangosteen rind pectin | 1.16 ± 0.17% | Acidic extraction using H2SO4 at pH 2 | [87] |
| Artichoke | 65.9 ± 2.1 mg/100 mg | Enzyme extraction using Viscozyme® L Novozymes | [88] |