Extraction, optimization, and techno-functional properties of pectin from citrus peels in orchards located in Béni Mellal, Morocco

Citrus peels represent an abundant and underutilized source of valuable biomolecules, particularly pectin.
Pectin, a structural heteropolysaccharide, is widely employed as a gelling agent and stabilizer in the food industry.
In this study, Citrus clementina peels from Morocco were valorized for pectin extraction using citric acid as a green solvent.
Response surface methodology (RSM) based on a Box-Behnken design was applied to evaluate the effects of pH, temperature, extraction time, solid-to-liquid ratio, and particle size on pectin yield.
The statistical model identified pH, temperature, and particle size as the most influential factors.
Optimal conditions (pH 1.5, 100°C, 30 min, 0.1 mm particle size, solid-to-liquid ratio 1:50 m/v) resulted in a predicted yield of 26.6%, while experimental validation achieved 21.4%. The extracted pectin exhibited favourable techno-functional properties, including high methoxyl content, anhydrouronic acid content, and a desirable degree of esterification, confirming its suitability for gelling applications.
Overall, these findings demonstrate the potential of C. clementina peels as a sustainable raw material for high-quality pectin production, with promising applications in the food industry.

XV International Citrus Congress

K. ElFazazi, H. Azzouzi, N. Houmy, N. Younes, S. Salmaoui

clementine peel, citrus by-products, pectin extraction, optimization, response surface methodology

https://doi.org/10.17660/ActaHortic.2026.1448.88