Sustainable microwave-based eutectic mixture assisted purification of low-methoxy pectin and its role as an edible emulsifier in carrot jam preparation

An optimized microwave-assisted low methoxyl pectin extraction procedure was described. Six task specific deep eutectic solvents (TDES) were used in the extraction of pectin from bilimbi (LMABP) and pomelo peels (LMCGP). Response surface methodology-based optimization of the parameters like feed-to-solvent ratio, extraction time, and microwave power level results in 72.94 % (w/w) LMABP and 79.3 % (w/w) of LMCGP respectively. Fourier transform infrared (FTIR) analysis shows 20.93 % (w/w) and 20 % (w/w) degree of esterification for LMABP and LMCGP respectively. The stability, particle size, and pH of the extracts were found to be -5.554 mV, 1923 nm, and 2.95 for LMABP, and - 2.34 mV, 3320 nm, and 2.55 for LMCGP respectively. Additionally, the LMP extracts were successfully employed in the preparation of carrot jam with better stability, texture, and lower sugar content. This investigation highlights the synergetic effectiveness of microwave-assisted DES extraction for sustainable LMP extraction.