Physicochemical and functional characterization of pectin extracted from Moroccan citrus peels

Three Moroccan citrus peels, such as orange, lemon, and bigarade, were chosen to extract the pectin using Box Behnken Design. At a temperature of 90 °C, pH = 1.5, extraction time 120 min, high yield was recorded with 28.57, 26.86, 26.55% for lemon (LPP), bigarade (BPP), orange (OPP) peel pectins respectively. The extracted have less branched linear structure GalA contents BPP (86.0 mol%), LPP (82.0 OPP (79.0 degree methyl esterification (>74%), but low acetylation (<4%). A narrow homogeneous distribution higher average Mw (90.0 kDa) than (88.0 (80.0 kDa). One gram could hold more 23.0 g water. emulsifying activity three (∼50%), emulsion stability at 4 °C (94.42%). Furthermore, all exhibit significantly non-Newtonian pseudoplastic behavior when concentration increases. 3% concentration, apparent viscosity that 40.26, 13.45, 6.85 Pa s,