TY - JOUR
T1 - Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer
AU - Sharma, Poonam
AU - Osama, Khwaja
AU - Gaur, Vivek Kumar
AU - Farooqui, Alvina
AU - Varjani, Sunita
AU - Younis, Kaiser
PY - 2023/3
Y1 - 2023/3
N2 - In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, through ultrasound-assisted extraction. A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2 Hz, duty cycle 23 s/30 s, and time 30 min. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07, 8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10 g water/g pectin, and 2.24 ± 030 g oil/g pectin, respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies. Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derived pectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth. © 2022, Association of Food Scientists & Technologists (India).
AB - In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, through ultrasound-assisted extraction. A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2 Hz, duty cycle 23 s/30 s, and time 30 min. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07, 8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10 g water/g pectin, and 2.24 ± 030 g oil/g pectin, respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies. Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derived pectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth. © 2022, Association of Food Scientists & Technologists (India).
KW - Bio-based polymer
KW - Citrus limetta
KW - Low-fat cookies
KW - Ultrasound-assisted extraction
UR - http://www.scopus.com/inward/record.url?scp=85128272440&partnerID=8YFLogxK
UR - https://www.scopus.com/record/pubmetrics.uri?eid=2-s2.0-85128272440&origin=recordpage
U2 - 10.1007/s13197-022-05424-1
DO - 10.1007/s13197-022-05424-1
M3 - RGC 21 - Publication in refereed journal
C2 - 36908343
SN - 0022-1155
VL - 60
SP - 975
EP - 986
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -