Pectin extraction from cocoa husk of different genotypes and stages of ripeness

This study evaluates the extraction and physicochemical characterization of pectin obtained from cocoa pod husks (CPH) of two genotypes (CCN51 and IMC-67) at different maturity stages. Multiple extraction variables were optimized to maximize yield and gel quality, including acidulated water concentration, pH, temperature, and exposure time. Results showed that genotype and ripeness significantly affect extraction efficiency and pectin functionality. The highest pectin yield was 77.7% for IMC-67 (ripe) and 72.6% for CCN51 (semi-ripe) at optimal conditions (pH 1.5–1.6, 80 °C, 75 minutes). Physicochemical analysis revealed high galacturonic acid content (up to 82.3%), esterification degree above 50%, and excellent gel consistency, classifying the pectin as high-methoxyl. These findings support the sustainable valorization of cocoa agro-industrial by-products for potential food, pharmaceutical, and packaging applications.

Abstract licence: CC BY

40 more references, whose wording the paper’s licence keeps private.

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.