Potential of fruit and vegetable waste as a source of pectin

Abstract

Fruit processing waste accounts for 16% of waste produced and is rich in bioactive molecules, especially pectin, which is a soluble dietary fibre. Modern diets made after processing of grains lack soluble dietary fibres and this creates an opportunity for their fortification and enrichment. Fruit waste contains 5-35% soluble dietary fibres in the form of pectin which can be extracted through chemical, physical, enzymatic methods or any combination thereof. The choice of extraction method depends on ease of extraction, quantity of pectin, quality of final product extracted and economic feasibility. Conventional extraction methods take longer time and aren’t environmentally friendly whereas novel extraction techniques like microwave, ultrasound, and high pressure for extraction generally give higher pectin yield with superior quality of final product. Pectin thus extracted can be added to bakery products and have been shown to increase water holding capacity and functional properties of baked products. Drinks present another scope for their incorporation since they have very low to no soluble dietary fibre component. Valorisation of fruit waste is step towards sustainable technologies in circular economy producing zero waste.