EXTRACTION OF PECTIN FROM POMACE

USING HCl AND ITS OPTIMUM CONDITIONS

Under the esteemed guidance of

Ms. P. Mallika Rani

Presented by :-
B.Kushal Kumar (315126502004)
M.Ram Chaitanya (315126502015)
S. Santosh Kumar (315126502026)
N.Lakshmi Mounika (315126502038)
IV/IV B.tech- CHEMICAL ENGINEERING (2015-2019)
 CONTENTS
 Introduction
 Properties of Pectin
Physical Properties
Chemical Properties
Special Properties
 Applications
 Literature Survey
 Selection of Process
 Extraction of Pectin using Hydrochloric Acid
 Advantages and Drawbacks of Our Project
 Future Work
 References
INTRODUCTION
 The term “PECTIN” was first isolated and described by French
scientist name “Henry Braconnot” in 1825.
 These are complex polysaccharides consisting mainly of
galacturonic acid units being linked by -(14) linkages.
 These are present in the 1 cell walls of terrestial plants.

Pectin extracted from - Thale cress (Arabidopsis thaliana)

PROPERTIES OF PECTIN
Physical properties
 Solid powder - (white colour)
 Odourless and sticky.

Chemical Properties
 Soluble - Pure water
 Partially soluble - Cold water
 Insoluble – Alcohol and Organic solvents
 Gel formation by adding water.
Special properties

 Degree of Methylation (DM)

DM value > 50% - High methoxyl pectin(HM)

DM value < 50% - Low methoxyl pectin(LM)

 Degree of Esterification (DE):- These values for commercial

pectin HM pectin range from 60-75% and LM pectin range from
20-40%

 Degree of Amidation (DA):- Gelling nature and Pharmaceutical

applications
Applications:

 Fruit applications : Jams, Jellies and Desserts.

 Bakery fillings and Toppings: Fat substitution

 Dairy applications: Acidified milk and protein drinks and thickening
of Yoghurts.

 Beverages
 Nutritional and Health Products.
 Pharmaceutical and medical applications.
Advantages:

 High yield extracted

 Low economy
 Best solvent recovery.

Disadvantage:

 Pectin leads to water pollution but this has been overcome by using
fruit wastes as a feed material in the present process.
Leaching (Solid- liquid Extraction)

Single - Stage Extraction

Multi -Stage Extraction

Types of Extraction

Counter current Extraction

Co- current Extraction
Cross current Extraction
LEACHING PROCESS:

 Leaching is a process of extracting substance from a solid

by dissolving them in a liquid , either naturally or through an
industrial process.

 In leaching, the liquid is very important as it facilitates the

ability to remove (extract) a given substance from a solid
material.

 Leaching can be batch, semi batch or continuous of

basically insoluble carrier material and a soluble compound .
 LITERATURE SURVEY:

 Akihiro Nakamura and Junko Tobe extracted carrot pectin

using water at a temperature of below 100 C,120 minutes
extraction time and pH range of 2 to 5 inclusive and also carrot
pectin by this production method exhibits excellent dispersion
stability.

 Ermias Girma and Mr. Teshome Worku extracted pectin using

sulphuric acid which gives optimum extraction at 82 C,105
minutes extraction time and 2pH medium and it not only
reduce the waste disposal but also reduce the imports of pectin
from foreign exchange.
 B.S. Virk and D.S. Sogi extracted apple pectin using 1% citric
acid and HCl and compared both the yields which gives more
efficiency and analysed the proximate composition of Apple peel
pectin.

 P.S.Panchami and S. Gunasekaran extracted fruit waste pectin

individually and their results revealed that citrus peel is
containing higher peel content than remaining and further
studies can be conducted to isolate pectinolytic enzyme
producing microbes from citrus waste.
 PROCESS SELECTION:

Extraction of pectin using Hot water at different temperatures.[1]

Extraction of pectin using Sulphuric Acid.[2]

 Extraction of pectin using Citric Acid. [3]

 Extraction of pectin using Hydrochloric Acid.[4]

Extraction of Pectin using Hydrochloric Acid (HCl)

HCl NaOH

CHOPPED
FEED & DRIED FILTRATION EXTRACT

BOILING

PRODUCT DRYER FILTRATION

CALCIUM ACETIC
CHLORIDE ACID
Experimental Procedure

 Fruit waste such as citrus peel, mango peel, apple peel and
banana peel were collected(approx.5kg) from different
locations in and around the fruit juices manufacturing.

 Collected waste was sun dried to eliminate the moisture and

mixed thoroughly. The homogenized samples were
powdered, kept separately and used for periodical analysis.
 Feed – Orange Peel
 About 50 g of powdered orange peel waste was taken and
300 ml of 0.1 N HCl was added.

 The contents were boiled for 30 min and filtered under

suction.

 From this filtrate 200ml was taken and water washed.

 The acid present in the filtrate was neutralized with 1N of
NaOH using phenolphthalein indicator and is allowed to
stand for 24 hrs.
 50 ml of 1N acetic acid was added and after 5 min, 25 ml of
1N calcium chloride was added, stirred and allowed to stand
for 1 hour.

 The contents were then boiled for 2 minutes, filtered

through a pre-weighted Whatmann No:1 filter paper.

 Finally the precipitate was washed with water until the

filtrate was free from chlorides.

 Then the residue from filter paper was dried for 7.5 hours
which is kept in pre-weighed crucible.
OBSERVATION

 Weight of crucible without product = 42.51g

 Weight of crucible with product = 66.71g

 Weight of crucible after drying with product = 43.51g

 Weight of pectin extracted = 1g

 Percentage of Pectin extracted = 2%

Pectin % = Weight of pectin extracted

x 100
Weight of Pectin taken as Feed
 Actual Experimental

 Feed – Fruit Pomace ( orange, pomogranate, banana , grape)

 About 22.4 g of powdered fruit pomace waste was taken and 60
ml of 0.1 N HCl was added. ( 1st Stage)

 The contents were boiled for 30 min and filtered under suction.
 Again the process was done taking another 60 ml HCl.(2nd Stage)
The acid present in the filtrate was neutralized with 0.1N of
NaOH using phenolphthalein indicator and is allowed to stand for
24 hrs.
 50 ml of 1N acetic acid was added and after 5 min, 25 ml of 1N
calcium chloride was added, stirred and allowed to stand for 1 hour.

 The contents were then boiled for 2 minutes, filtered through a

pre-weighted Whatmann No:1 filter paper.

Finally the precipitate was washed with water until the filtrate was
free from chlorides.

 Then the residue from filter paper was dried for 3 hours which is
kept in pre-weighed crucible.
 PARAMETER STUDIES

OPERATING CONDITIONS

 DRYING TIME
 TEMPERATURE
 pH VALUE
 CONCENTRATION OF HCl
 PARAMETER 1 – DRYING TIME

After doing the experimental process the product (calcium

pectate) kept for drying .

For every one hour we noted the weights and found the
optimum drying time.
DRYING TIME(Hours) WEIGHT OF CALCIUM
PECTATE(Grams)

1 2.56

2 2.2

3 2.18

4 2.18

5 2.18
 DRYING TIME
2.6 2.56
WEIGHT OF CALCIUM PECTATE(g)

2.5

2.4

2.3
2.2 2.18 2.18 2.18
2.2

2.1
0 2 4 6
TIME(hr)
 PARAMETER 2 - TEMPERATURE

The process was done as before the product (calcium pectate)

kept for 3 hours in drying in different temperatures .

TEMPERATURE(OC) WEIGHT OF CALCIUM

PECTATE(Grams)

50 2.6

60 2.56

70 2.28

80 2.19

90 2.19
 TEMPERATURE

2.7
2.6
2.56
WEIGHT OF CALCIUM PECTATE(g)

2.6
2.5
2.4
2.28
2.3
2.19 2.19
2.2
2.1
0 20 40 60 80 100
TEMPERATURE(OC)
 pH VALUE

6 5.3
5
5 4.1
4 3.2 3.18
pH value

3
2
1
0
0 20 40 60 80 100
TEMPERATURE(OC)
 OPTIMUM CONDITIONS:

 DRYING TIME – 3 Hours

 TEMPERATURE – 80 OC

 pH value – 3.2
 Percentage of calcium pectin extracted = 9.77 %

Weight of calcium pectin extracted

Calcium Pectin % = x 100
Weight of Feed
FUTURE WORKS:

 Testing for pectin.

 Mass balance
 REFERENCES:
1. Akihiro Nakamura and Junko Tobe , “ Method for Producing Carrot
Pectin” ,United States Patent Application Publication, US
2015/0017316 A1,January15th 2015.

2. Ermias Girma and Mr. Teshome Worku, “International Journal of

scientific and research Publications”, Volume6, Issue 2 , Febraury
2016.

3. B.S. Virk and D.S. Sogi “International Journal of Food Properties”,

Volume7,Issue3,2004.

4. P.S.Panchami and S. Gunasekaran “International Journal of Current

Microbiology and Applied Sciences”,ISSN:2319-7706, Volume6,
Number8 , 2017.