Extraction of pectin from avocado peels and its application in film production

Food waste valorization is a critical research area that aims to address environmental and economic challenges by converting waste into valuable products. Avocado peels, a significant type of solid waste generated by the avocado industry, highlight the urgent need for sustainable utilization strategies. This study aims to extract pectin from avocado peels using an acid extraction method to achieve high yield and desired properties, optimize the extraction process, and produce a film from the obtained pectin for food applications. Response Surface Methodology (RSM) was utilized to systematically investigate and optimize the effects of key process variables, such as temperature (65-100°C), pH (1-3), and extraction time (30-120 minutes), on pectin yield, methoxyl content (MeO, %), anhydrogalacturonic acid content (AUA, %), and degree of esterification (DE, %). The optimal conditions, which resulted in 23.19 % pectin yield, 92 % high degree of esterification, 50% anhydrogalacturonic acid content, and 6 % methoxyl content, were 65°C, pH 1.0, and 30 minutes. These conditions facilitated the production of pectin with a high degree of esterification and provided suitable characteristics for biofilm production. The study's findings support the potential application of pectin enriched with AUA and MeO, in biofilm production. Furthermore, by utilizing avocado peel waste, this research not only contributes to waste reduction but also enhances the value of by-products in alignment with circular economy principles, thereby supporting environmentally sustainable practices in the food industry. Finally, the successful optimization conducted using RSM also highlights the efficacy of the methodology in developing high-quality pectin for industrial applications.