Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer

Ms. PATTARAPISITPORN ALISA, a third-year doctoral student at the United Graduate School of Agricultural Sciences, had her research published in the peer-reviewed international journal “Food and Bioprocess Technology” (Impact Factor: 5.8) in January 2025.

The present study evaluated the efficiency of pectin extraction from grapefruit residues in citric acid and citrate buffer solutions under pressurized CO₂ (PCO₂). The highest yield (11.7–14.3% w/w) was obtained at a pH of 5. CA-pectin exhibited a higher degree of methyl esterification (up to 92%) and viscosity compared to CB-pectin, while CB-pectin contained more homogalacturonan regions. These findings suggest that PCO2-assisted extraction offers a sustainable alternative for producing high-methoxyl pectin.

■ Publication Information

Title: Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer
Authors: Alisa Pattarapisitporn, Mikihide Demura, Wannaporn Klangpetch & Seiji Noma
Journal: Food and Bioprocess Technology
DOI: https://doi.org/10.1007/s11947-024-03738-w