Evaluation of Pectin extracted from the albedo and exocarp of Tahiti lemon and sour orange for pharmaceutical emulsions

Abstract

The research focused on evaluating pectin extracted from the albedo and exocarp of Tahiti lime and bitter orange as an emulsifying agent, highlighting its potential to mitigate agro-industrial by-product waste in Nicaragua. Using the Taguchi method to optimize extraction via acidic hydrolysis with citric acid, optimal extraction conditions were determined: for Tahiti lime at 60°C, pH 1.75, and 70 minutes, and for bitter orange at 80°C, pH 1.75, and 85 minutes, achieving pectin yields of 44.12% and 26.92%, respectively. Qualitative identification confirmed the presence of pectin through gel formation tests. Characterization revealed a degree of methoxylation of approximately 5,87% for Tahiti lime and 5.33% for bitter orange, and degrees of esterification of 79.33% and 71.27%, respectively, with galacturonic acid contents of 46.32% and 46.84%. Emulsification tests demonstrated that the pectins could stabilize generic emulsions, with effective concentrations of 1% for Tahiti lime and 1.25% for bitter orange, maintaining stability at room temperature. This study not only proposes a sustainable solution for utilizing agro-industrial by-products but also opens new industrial applications for pectin, contributing to the region's economic and environmentally responsible development.