Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint
Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry...
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MDPI AG
2025-04-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1516 |
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| author | Nikolina Golub Emerik Galić Kristina Radić Nada Smigic Ilija Djekić Sandra Pedisić Dubravka Vitali Čepo |
| author_facet | Nikolina Golub Emerik Galić Kristina Radić Nada Smigic Ilija Djekić Sandra Pedisić Dubravka Vitali Čepo |
| author_sort | Nikolina Golub |
| collection | DOAJ |
| description | Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including tomato pomace waste (TPW). In this work; the microwave-assisted extraction (MAE) and TPW pretreatment methods were optimized to improve pectin yields and decrease the environmental impact of the extraction process; compared to conventional solvent extraction (CSE). The response surface methodology was used to model the optimization process. The physico-chemical properties of pectin were determined using titrimetric methods and FTIR spectroscopy. A life cycle assessment (LCA) was applied to assess the environmental impact of MAE and CSE. Optimal microwave conditions (11.66 min/600 W/pH 1) yielded two times more pectin than CSE (2 h/85 °C/pH 1.5). Pre-processing treatments (mechanical ball milling and defatting) showed marginal effects on pectin yields and properties; and; therefore; can be omitted in order to reduce the energy consumption of the process. The LCA showed that single conventional extraction treatment had two times higher values of the ecological footprint compared to MAE; for all indicators. The results suggest that MAE can be used as an efficient green method for pectin extraction from TPW |
| format | Article |
| id | doaj-art-2d776b0c911f4da88398bfab671808ed |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2d776b0c911f4da88398bfab671808ed2025-08-20T03:49:22ZengMDPI AGFoods2304-81582025-04-01149151610.3390/foods14091516Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental FootprintNikolina Golub0Emerik Galić1Kristina Radić2Nada Smigic3Ilija Djekić4Sandra Pedisić5Dubravka Vitali Čepo6Department of Nutrition and Dietetics, University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, CroatiaDepartment of Nutrition and Dietetics, University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, CroatiaDepartment of Nutrition and Dietetics, University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, CroatiaDepartment of Food Safety and Quality Management, University of Belgrade Faculty of Agriculture, Nemanjina Street 6, 11080 Belgrade, SerbiaDepartment of Food Safety and Quality Management, University of Belgrade Faculty of Agriculture, Nemanjina Street 6, 11080 Belgrade, SerbiaCentre for Food Technology and Biotechnology, University of Zagreb Faculty of Food Technology and Biotechnology, Petra Kasandrića 3, 23000 Zadar, CroatiaDepartment of Nutrition and Dietetics, University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, CroatiaRising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including tomato pomace waste (TPW). In this work; the microwave-assisted extraction (MAE) and TPW pretreatment methods were optimized to improve pectin yields and decrease the environmental impact of the extraction process; compared to conventional solvent extraction (CSE). The response surface methodology was used to model the optimization process. The physico-chemical properties of pectin were determined using titrimetric methods and FTIR spectroscopy. A life cycle assessment (LCA) was applied to assess the environmental impact of MAE and CSE. Optimal microwave conditions (11.66 min/600 W/pH 1) yielded two times more pectin than CSE (2 h/85 °C/pH 1.5). Pre-processing treatments (mechanical ball milling and defatting) showed marginal effects on pectin yields and properties; and; therefore; can be omitted in order to reduce the energy consumption of the process. The LCA showed that single conventional extraction treatment had two times higher values of the ecological footprint compared to MAE; for all indicators. The results suggest that MAE can be used as an efficient green method for pectin extraction from TPWhttps://www.mdpi.com/2304-8158/14/9/1516pectintomato pomace wastemicrowave-assisted extractionmechanical ball millinglife cycle assessment |
| spellingShingle | Nikolina Golub Emerik Galić Kristina Radić Nada Smigic Ilija Djekić Sandra Pedisić Dubravka Vitali Čepo Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint Foods pectin tomato pomace waste microwave-assisted extraction mechanical ball milling life cycle assessment |
| title | Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint |
| title_full | Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint |
| title_fullStr | Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint |
| title_full_unstemmed | Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint |
| title_short | Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint |
| title_sort | microwave assisted valorization of tomato pomace for pectin recovery improving yields and environmental footprint |
| topic | pectin tomato pomace waste microwave-assisted extraction mechanical ball milling life cycle assessment |
| url | https://www.mdpi.com/2304-8158/14/9/1516 |
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