{"id":171462,"date":"2025-11-07T17:28:51","date_gmt":"2025-11-07T23:28:51","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?post_type=sciencecommunication&p=171462"},"modified":"2025-11-10T17:29:46","modified_gmt":"2025-11-10T23:29:46","slug":"how-orange-peels-are-being-squeezed-for-their-pectin","status":"publish","type":"sciencecommunication","link":"https:\/\/tecscience.tec.mx\/en\/science-communication\/how-orange-peels-are-being-squeezed-for-their-pectin\/","title":{"rendered":"How orange peels are being squeezed for their pectin"},"content":{"rendered":"\n

By Liv Vlaminck Hern\u00e1ndez<\/strong> and Romina F. Steele<\/strong> | AMATEUR SCIENCE
Reviewed by Jorge Welti Chanes<\/a> and Magdalena de Jes\u00fas Rostro Alan\u00eds<\/a><\/p>\n\n\n\n

Each year, Mexico generates nearly 800,000 tons of citrus waste<\/strong>, most of which is discarded untreated. This not only causes significant pollution but also results in the loss of valuable compounds such as pectin, fibers, and essential oils<\/strong> [1, 2].<\/p>\n\n\n\n

This situation represents not just an environmental loss<\/strong> but also a missed opportunity for innovation and sustainability<\/strong>.<\/p>\n\n\n\n

An orange peel consists of two layers: the outer layer<\/strong>, called the flavedo<\/em>, is the orange-colored part that contains essential oils<\/strong>\u2014yes, the ones responsible for the fruit\u2019s distinctive aroma.<\/p>\n\n\n\n

The inner layer<\/strong>, known as the albedo<\/em>, has a yellowish tone [3]. This is where we find pectin<\/strong>, an organic molecule highly valued by the food and pharmaceutical industries<\/strong>. Pectin gives jam its familiar thickness<\/strong> and contributes to the texture of many popular baked goods<\/strong> [1, 4\u20137].<\/p>\n\n\n\n

In the pharmaceutical industry<\/strong>, pectin is especially prized for its ability to form gels<\/strong> and increase the viscosity<\/strong> of syrups, capsules, and suspensions\u2014helping keep active ingredients evenly distributed. It also enables the design of controlled-release drug delivery systems<\/strong> that protect active compounds until they reach their target sites.<\/p>\n\n\n\n

As a soluble fiber<\/strong>, pectin offers additional health benefits<\/strong>: it helps lower blood cholesterol and glucose levels, and its biocompatibility and safety<\/strong> make it an ideal component for various medicinal formulations.<\/p>\n\n\n\n

Pectin Extraction Methods<\/strong><\/h2>\n\n\n\n

Pectin is found in the cell walls of all plants<\/strong>, which are composed of a complex network of hemicellulose, cellulose, and pectin<\/strong> [1, 8].<\/p>\n\n\n\n

Currently, pectin extraction is carried out using unsustainable methods<\/strong>. One common approach relies on mineral acids<\/strong>, such as hydrochloric acid<\/strong>, a highly polluting solvent that\u2014when released into the environment \u2014contributes to the acidification of ecosystems<\/strong> [1, 9].<\/p>\n\n\n\n

Using these compounds for pectin extraction completely defeats the purpose<\/strong> of making responsible use of waste materials. To address this challenge, researchers have been developing more environmentally friendly alternatives<\/strong>.<\/p>\n\n\n\n

For instance, recent studies have proposed using citric acid<\/strong>\u2014a greener solvent<\/strong> compared to traditional acids [1, 10]. This approach could help make pectin extraction practices more sustainable<\/strong>, while also improving both the process and the quality<\/strong> of the pectin obtained.<\/p>\n\n\n\n

Another promising alternative involves using enzymes<\/strong> that break down hemicellulose and cellulose<\/strong> in the peel\u2019s cell walls to release the compound of interest: pectin<\/strong>. Enzymes such as cellulase<\/strong> and xylanase<\/strong> act as biocatalysts<\/strong> that hydrolyze non-pectic components, degrading the cell wall and facilitating pectin release<\/strong> [1, 11].<\/p>\n\n\n\n

From Peels to Pectin<\/strong><\/h2>\n\n\n\n

Our study, \u201cConventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products,\u201d<\/em><\/a><\/em> published in Food Engineering Reviews<\/em>, highlights the potential of orange peels as an efficient source of high-quality pectin an<\/strong>d emphasizes the importance of valorizing agricultural by-products<\/strong>.<\/p>\n\n\n\n

The results demonstrate the effectiveness of enzymatic and citric acid extraction methods<\/strong> for obtaining pectin from citrus peels, showing significant advantages over traditional techniques that rely on mineral acids, such as hydrochloric acid.<\/p>\n\n\n\n

The higher yields<\/strong> and favorable chemical properties<\/strong> of the extracted pectin suggest that enzymatic or less corrosive organic acid processes<\/strong> can meet the growing demand for sustainable, high-quality food additives<\/strong>. Optimizing extraction conditions and using agricultural residues not only helps reduce waste but also improves the economic viability<\/strong> of pectin production.<\/p>\n\n\n\n

These advances contribute to sustainability by employing two green and innovative techniques<\/strong> in pectin research: enzymatic extraction and citric acid extraction. Both methods maximize the value of agricultural by-products<\/strong>, promote waste reduction, and support the principles of a circular economy<\/strong>.<\/p>\n\n\n\n

So far, these approaches have not only successfully extracted the target compound but also produced high-quality pectin in greater quantities<\/strong> compared to conventional methods.<\/p>\n\n\n\n

These breakthroughs are not just laboratory achievements\u2014they are proof that Mexico has the potential to transform its agricultural waste into engines of innovation and sustainability<\/strong>. A country where orange peels are no longer trash but the starting point for a greener, more competitive economy<\/strong>.<\/p>\n\n\n\n

References<\/strong><\/h5>\n\n\n\n
    \n
  1. Macias-Frotto, B., Rostro-Alan\u00eds, M<\/strong>., Escobedo-Avellaneda, Z., & Welti-Chanes,<\/strong> J. (2024). Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products<\/a>. Food Engineering Reviews.<\/li>\n\n\n\n
  2. Galindo-Segura, L. A., P\u00e9rez-V\u00e1zquez, A., Ram\u00edrez-Mart\u00ednez, A., L\u00f3pez-Romero, G., & G\u00f3mez-Merino, F. C. (2023). El Manejo del Bagazo de Naranja en la Zona Centro del Estado de Veracruz<\/a>. Terra Latinoamericana<\/em>, 41<\/em>. <\/li>\n\n\n\n
  3. Jentzsch, M., Albiez, V., Kardamakis, T. C., & Speck, T. (2024b). Analysis of the peel structure of different Citrus spp. via light microscopy, SEM and \u00b5CT with manual and automatic segmentation<\/a>. Soft Matter<\/em>. <\/a><\/li>\n\n\n\n
  4. [4] Cort\u00e9s-Camargo, S., Rom\u00e1n-Guerrero, A., Alpizar-Reyes, E., & P\u00e9rez-Alonso, C. (2023). New Sources of Pectin: Extraction, Processing, and Industrial Applications<\/a>. En IntechOpen eBooks<\/em>.<\/li>\n\n\n\n
  5. Garcia-Amezquita, L. E., Tejada-Ortigoza, V. A., P\u00e9rez-Carrillo, E., Serna-Sald\u00edvar, S. O., Campanella, O. H., & Welti-Chanes, J. (2019). Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder. LWT \u2013 Food Science and Technology<\/a>, 111, 673\u2013681.<\/li>\n\n\n\n
  6. Tejada-Ortigoza, V. A., Garcia-Amezquita, L. E., Serna-Sald\u00edvar, S. O., Mart\u00edn-Belloso, O., & Welti-Chanes, J. (2018). High hydrostatic pressure and mild heat treatments for the modification of orange peel dietary fiber: Effects on hygroscopic properties and functionality<\/a>. Food and Bioprocess Technology, 11, 110\u2013121. <\/li>\n\n\n\n
  7.  Donchenko, L. V., Sokol, N. V., Sanzharovskaya, N. S., Khrapko, O. P., & Mikhaylova, T. A. (2020). Functional role of pectin in the bakery technology.<\/a> IOP Conference Series Earth and Environmental Science<\/em>, 488<\/em>(1), 012010. <\/li>\n\n\n\n
  8. Roman-Benn, A., Contador, C. A., Li, M., Lam, H., Ah-Hen, K., Ulloa, P. E., & Ravanal, M. C. (2023). Pectin: An overview of sources, extraction and applications in food products, biomedical, pharmaceutical and environmental issues<\/a>. Food Chemistry Advances<\/em>, 2<\/em>, 100192. <\/a><\/li>\n\n\n\n
  9. Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A., & Gupta, A. (2022). Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications<\/a>. Foods<\/em>, 11<\/em>(17), 2683. <\/a><\/li>\n\n\n\n
  10. Dranca, F., & Oroian, M. (2018). Extraction, purification and characterization of pectin from alternative sources with potential technological applications<\/a>. Food Research International<\/em>, 113<\/em>, 327-350. <\/a><\/li>\n\n\n\n
  11. Riyamol, N., Chengaiyan, J. G., Rana, S. S., Ahmad, F., Haque, S., & Capanoglu, E. (2023). Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications. ACS Omega<\/em>, 8<\/em>(49), 46309-46324.<\/li>\n<\/ol>\n\n\n\n

    .<\/p>\n\n\n\n

    Authors<\/strong><\/h5>\n\n\n\n

    Liv Vlaminck Hern\u00e1ndez<\/strong> \u2013 Biotechnology Engineering student. She has participated in research projects through the U-LEAD program. Her experience includes valorizing agricultural by-products<\/strong> and synthesizing monomers for sustainable material development<\/strong>. She also contributed to Expo Ingenier\u00edas<\/strong> with an innovative plant tissue culture project. Her academic focus is on integrating biotechnology and the circular economy<\/strong> to design eco-friendly technologies and promote sustainability.<\/p>\n\n\n\n

    Romina F. Steele<\/strong> \u2013 Biotechnology Engineering student at Tecnol\u00f3gico de Monterrey. She has been involved in science outreach projects<\/strong> as an assistant and editor for publications, such as Arte, Cultura y Sociedad,<\/em> and Revista Youth Science<\/em>. She has also participated in science promotion events, such as the Ascendion Science Fair<\/strong> and Expo Ciencias<\/strong>, and collaborated with the university\u2019s iGEM team<\/strong>, developing a sustainability- and environment-focused project for an international molecular biology competition.<\/p>\n\n\n\n

    This article was supervised by:<\/strong><\/p>\n\n\n\n

    Jorge Welti Chanes<\/strong> \u2013 Project leader for Food Security & Nutrition<\/strong> at the Health Research Hub of the School of Engineering and Sciences, Tecnol\u00f3gico de Monterrey. He is a research professor with over 45 years of experience<\/strong> and a member of the National System of Researchers<\/strong>.<\/p>\n\n\n\n

    Magdalena Rostro Alan\u00eds<\/strong> \u2013 Researcher at the School of Engineering and Sciences, Tecnol\u00f3gico de Monterrey, with 10 years of experience<\/strong>. She is also a member of the National System of Researchers<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    By Liv Vlaminck Hern\u00e1ndez and Romina F. Steele | AMATEUR SCIENCEReviewed by Jorge Welti Chanes and Magdalena de Jes\u00fas Rostro Alan\u00eds Each year, Mexico generates nearly 800,000 tons of citrus waste, most of which is discarded untreated. This not only causes significant pollution but also results in the loss of valuable compounds such as pectin, […]<\/p>\n","protected":false},"author":18,"featured_media":171463,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[93],"tags":[195,174,135],"class_list":["post-171462","sciencecommunication","type-sciencecommunication","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology","tag-amateur-science","tag-circular-economy","tag-school-of-engineering-and-sciences"],"acf":[],"yoast_head":"\nHow orange peels are being squeezed for their pectin - TecScience<\/title>\n<meta name=\"description\" content=\"Orange peels hold pectin \u2014 a prized ingredient scientists are learning to extract through cleaner, greener methods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tecscience.tec.mx\/en\/science-communication\/how-orange-peels-are-being-squeezed-for-their-pectin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How orange peels are being squeezed for their pectin\" \/>\n<meta property=\"og:description\" content=\"Orange peels hold pectin \u2014 a prized ingredient scientists are learning to extract through cleaner, greener methods.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tecscience.tec.mx\/en\/science-communication\/how-orange-peels-are-being-squeezed-for-their-pectin\/\" \/>\n<meta property=\"og:site_name\" content=\"TecScience\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-10T23:29:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tecscience.tec.mx\/en\/wp-content\/uploads\/sites\/9\/2025\/11\/orange-peel-and-pectin.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/\",\"url\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/\",\"name\":\"How orange peels are being squeezed for their pectin - TecScience\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/9\\\/2025\\\/11\\\/orange-peel-and-pectin.jpg\",\"datePublished\":\"2025-11-07T23:28:51+00:00\",\"dateModified\":\"2025-11-10T23:29:46+00:00\",\"description\":\"Orange peels hold pectin \u2014 a prized ingredient scientists are learning to extract through cleaner, greener methods.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/science-communication\\\/how-orange-peels-are-being-squeezed-for-their-pectin\\\/#primaryimage\",\"url\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/9\\\/2025\\\/11\\\/orange-peel-and-pectin.jpg\",\"contentUrl\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/9\\\/2025\\\/11\\\/orange-peel-and-pectin.jpg\",\"width\":750,\"height\":500,\"caption\":\"Derived from orange peel, pectin stabilizes drugs and controls the release of their active ingredients. 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