Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

Pectin is one of the most widely used functional polysaccharide, which extensively in food, biotechnological, chemical, cosmetic, and pharmaceutical industries. can be suitably extracted from apple pomace main by-product juice industry. In this study, pectin obtained microwave assisted extraction (MAE) conventional (CE) were compared terms yield, time temperature. The type acids namely organic mineral also compared, was using different concentration acid (citric acid, 0.1 M 0.05 M) (hydrochloric M). best condition process found to higher yield by citric at power 180 W, solid-to-liquid ratio (1:25), for 90 s. Under these conditions, reached 19.1 ± 0.2%, methoxyl content (5.27%), anhydroglacturonic (43.38%) degree esterification (68.97%). current work showed that critic a ‘green’ safe acidic solvent could extract highly competitive environmentally friendly process. Assisted method considered potential alternative (traditional) method. data undertakes green has great valuable source pectin, while preserving similar quality sources pectin.