NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY

DEPARTMENT CHEMICAL ENGINEERING

NAME PRINCE MUKOKOWONDO

STUDENT NUMBER N01519001P

SUPERVISOR MRS O. KUIPA

PROJECT PROPORSAL

PROJECT TITLE: EXCTRACTION OF PECTIN FROM ORANGE PEELS.

1.PROJECT TOPIC: Extraction of Pectin

2.PROJECT TITLE: Extraction of Pectin from orange peels

3.GENERAL OBJECTIVE

To research on the technologies used for the extraction of pectin

4.SPECIFIC OBJECTIVE

• A background information on oranges

• A background information on pectin
• Technologies of extracting pectin and determination of which is most economical.
• Conclusions and recommendations

5.INTRODUCTION

An orange, specifically, the sweet orange (Citrus sinensis (L.)) is the most commonly grown tree fruit
in the world. Orange trees are widely cultivated in tropical and subtropical climates for the sweet
fruit, which is peeled or cut (to avoid the bitter rind) and eaten whole, or processed to extract
orange juice, and also for the fragrant peel. Citrus fruits are at the top not only in total production,
but also in economic value. The albedo (the whitish inner portion of the rind of citrus fruit that is the
source of pectin commonly referred to as the pith) is the main source of pectin. Pectin includes all
the esterified polygalacturonic acids at different degree of neutralization. In the presence of
saccharine and small quantities of organic acids (usually citric acid), pectins gelatinized, and this
property is exploited by the agrochemistry and pharmaceutical industries for pectin isolation. The
orange processing industry can get a complete makeover if due importance is given for separation of
useful ingredient from orange peel. Research is being done on the separation of oil and pectin from
orange peels and reports of findings recorded in journals of repute. A summary includes orange
peel: organic waste or energetic resource (1) ,Waste to wealth: Industrial raw materials potential of
peels of Nigerian sweet orange (Citrus sinensis) (2),method of distilling a volatile constituent from
liquid mixture (3),Optimization of pectin acid extraction from passion fruit peel (Passiflora edulis
flavicarpa) using response surface methodology (4),Extraction and Qualitative Assessment of African
Sweet Orange Seed Oil (5) ,Comparisons between different techniques for water based extraction of

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pectin from orange peels (6) ,microwave-assisted Isolation of essential oil of Cinnamomum iners
Reinw. ex Bl.: Comparison with Conventional hydro distillation (7),Microwave-assisted extraction of
pectin from orange peel (8),microbial production of pectin from Citrus peel (9),Optimization of Pectin
Extraction from Peel of Dragon Fruit (Hylocereus polyrhizus) (10) Determining the Yield and Quality of
Pectin from Fresh Peel & Pectin Pomace (11) and Microbial Production of Pectin from Citrus Peel (12).

Pectin is a high-molecular-weight carbohydrate polymer which is present in virtually all plants where
it contributes to the cell structure. The word ‘pectin’ comes from the Greek word pektos which
means firm and hard, reflecting pectin's ability to form gels. The gelling properties of pectin have
been known for centuries, but the isolation of commercial pectin only started at the beginning of the
twentieth century. Pectin is derived from the protopectin found in the middle lamellae of plant cells.
Protopectin is insoluble, but is converted to soluble pectin as fruit ripens or is heated in an acid
medium. As sugar is added to this colloid, the pectin–water equilibrium breaks down, and a fibrous
network capable of supporting liquids is established. The fiber network forms the gel necessary for
jams, jellies, and preserves. It is present in all plants, but composition varies with plant species and
maturity, plant part, tissue and growing conditions also contribute. Commercial pectins are usually
obtained by extraction from citrus peel or apple pomace. There are numerous alternative sources of
pectin such as sugar beet waste, sunflower heads, and mango waste. However, the citrus fruits
contain the highest amount of pectin. Pectin is one of the most versatile stabilizers available. Its
gelling, thickening and stabilizing attributes that it derives from its ability to form gel in a solution at
low pH make it an essential additive in the production of many food products. Product and
application development by the major pectin producers has over the years resulted in a large
expansion of the opportunities and applicability of pectin. Over the years the positive public
connotation of pectin has proven helpful in its widespread use and this may be the contributing
factor to the growing interest in investigating pectin for possible direct health benefits and thus turn
application in regulated non-food segment as well as in functional foods and nutraceuticals, it has
been used potentially as a carrier for drug delivery to the gastrointestinal tract, such as matrix
tablets, gel beads, film-coated dose form. This wide array of applications explains the need for many
different types of commercial pectins which are sold in accordance to their applications e.g. Rapid
set pectin- traditionally used for jams and marmalades, Slow set pectin -used for jellies and for some
jams and preserves, especially using vacuum cooking at lower temperatures. Also, important to
higher sugar products like bakery and biscuits jams.

Stabilizing pectins- used for stabilizing acidic protein products such as yoghurts and soya drinks
against heat.

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Low methyl ester and amidated pectins used in a wide array of lower sugar products reduced sugar
preserves, fruit preparation for yoghurts dessert gels and toppings, and savory applications such as
sauces and marinades. Can also be used in low acid high sugar products such as preserves containing
low acid fruits (figs, bananas) and confectionery.

6.PROBLEM STATEMENT

Pectin is an expensive commodity as it is imported from out of the country for use mainly in the food
industry yet the raw materials for its production are available locally and in large quantities. This
project is founded on the basis to address this problem by utilizing orange peels as the principal raw
material which can be attained for free locally usually as waste being a nuisance in the environment.

7.PROJECT JUSTIFICATION

Between importing a commodity that has a minimum cost of about US$8 per kg and extracting it
from readily available and free raw materials, the latter is more appealing due to its low cost. Raw
materials for pectin extraction are available at the Beit Bridge juicing company which is now owned
by Schweppes Zimbabwe also at the Mazowe valley in Mashonaland central.

8.METHODOLOGY

• Research through books and journals regarding the technology of extraction of pectin
from other sources and the technologies used.
• Use of the internet to asses the current production trends of pectin in other parts of
world where I cannot reach physically, using web search engines, gain access to free
online journals and food engineering websites.
• Attain raw data on the current strides and trends in pectin extraction.
• Consult personnel with knowledge in pectin extraction.

9.REFERENCES

1) Martín M.A, Siles J.A.1, El Bari H, Chica A. F, Université Ibn Tofail. Faculté dos Sciences.
Kenitra (Maroc). (2008). Orange Peel: Organic Waste or Energetic Resource?

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2) Tobias I. Ndubuisi Ezejiofor, N. V. Eke, R. I. Okechukwu, R. N. Nwoguikpe and C. M. Duru.
(2011) Waste to wealth: Industrial raw materials potential of peels of Nigerian sweet
orange (Citrus sinensis). African Journal of Biotechnology Vol. 10(33), pp. 6257-6264.
3) Gorden P. Gerow, Davenport, Fla.(1982). Method Of Distilling A Volatile Constituent
From Liquid Mixture. United States Patent, 4,326,926.
4) Erika Kliemann, Karina Nunes de Simas, Edna R. Amante, Elane Schwinden Prudeˆncio,
Reinaldo F. Teo´ filo, Ma´ rcia M. C. Ferreira & Renata D. M. C.
5) Amboni. (2009). optimisation of pectin acid extraction from passion fruit peel (Passiflora
edulis flavicarpa) using response surface methodology. International Journal of Food
Science and Technology, 44, 476–483.
6) Nwobi BE, Ofoegbu O & O B Adesina. (2006). Extraction And Qualitative Assessment Of
African Sweet Orange Seed Oil. African Journal of food agriculture nutrition and
development. Vol. 6 ISSN 1684-5374.
7) S. Yeoh, J. Shi, T.A.G. Langrish. (2008). Comparisons between different techniques for
water-based extraction of pectin from orange peels. Elsevier, Desalination 218, 229–237.
Weerachai Phutdhawong, Rungthip Kawaree, Samart
8) Sanjaiya, Waya Sengpracha & Duang Buddhasukh.(2007). Microwave-Assisted Isolation
of Essential oil of innamomum iners Reinw. ex Bl.: Comparison with Conventional
Hydrodistillation. Molecules ISSN 1420-3049
9) Zheng Jie, Yang Ting, Wu Qiang, Li Jing, Wang Ya-Na. (2009). Microwave-assisted
Extraction of Pectin from Orange Peel. Vol. 30, No. 20, p. 134-137.
10) P.Y. Tang, C.J. Wong and K.K. Woo.(2011) Optimization of Pectin Extraction from Peel of
Dragon Fruit (Hylocereus polyrhizus). Asian Journal of Biological Sciences, ISSN 1996-
3351, Knowledgia Review, Malaysia, 4 (2): 189-195.
11) P. G. Crandall, R. J. Braddock, and A. H. Rouse. (1978). Determining The Yield And Quality
Of Pectin From Fresh Peel And Pectin Pomace. Proc. Fla. State Hort. Soc. 91:109-111.
12) Takuo Sakai & Minoru Okushima. (1998). Microbial Production of Pectin from Citrus
Peel.Applied and Environmental Microbiology, Vol. 39, No. 4, p. 908912.
13) Harshal Makode (2012).Project report submitted for B Tech to Rashtrasant Tukadoji
Maharaj Nagpur University,Nagpur.
14) Indian Pharmacopoeia 1996, Govt. of India ministry of health and family welfare
published by I P commission Ghaziabad, II, 736.
15) Laurence L. B. Goodman Gilman’s, The Pharmacological Basis of Therapeutics, 11th
Edition, McGraw-Hill Companies, USA, 2006, 699-700.

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 16) The Official Compendium of Standards, The United States Pharmacopoeial Convention,
2007, USP30-NF25.
17) Extraction of pectin by microwave heating under pressure: M. L. Fishman, H. K. Chau
United States Patent 6, 143, 2000, 337.

10.PLANS AND METHODS

Grantt Chart

Activity Sep Oct Nov Dec Jan Feb Mar

Project
proporsal
Literature
review
Experiments
Conclusion

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