Physicochemical assessment of microwave-assisted extracted pectin from dalandan (Citrus aurantium) peels

Date

4-2026

Adviser

Ronadane N. Liwanag

Principal

Buela, Mabel S.

Abstract

Fruit peels are often discarded as waste, overlooking valuable polysaccharides such as pectin that are found within them. Pectin acts as a gelling, thickening, stabilizing, and encapsulating agent; those from the peels of Citrus aurantium (dalandan) have yet to be explored in terms of their physicochemical properties, indicating potential applications in food technology, pharmaceuticals, and industry. Using microwave-assisted extraction, pectin was tested for the following physicochemical properties: qualitative solubility, moisture content, bulk and tapped densities, water solubility and absorption index, color, water and oil holding capacities, and swelling capacity. Among the physicochemical properties, only bulk and tapped density showed no significant difference between means. Notably, the mean of the dalandan pectin’s swelling capacity is 20 times higher compared to commercial pectin. The results show the capability of the pectin to significantly hydrate and retain oil, which suggests utility in moisture retention, fat replacement, emulsion stabilization, and encapsulation of lipophilic compounds. In food systems, the extracted pectin can also serve as a natural stabilizer in dairy products, sauces, low-fat formulations, and drinks, while in pharmaceuticals, it may be used as a dietary fiber supplement or controlled-release matrix. In industrial applications, it can potentially be used as a biodegradable film or a carrier for bioactive oils. Overall, the findings of the study support the feasibility of value addition of dalandan peel waste with applications across different fields, advancing towards responsible consumption and production.

Language

English

Location

UP Rural High School

Document Type

Capstone

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