Green recovery of pectic polysaccharides from citrus canning processing water

摘要: Abstract Canned citrus segments are popularly consumed worldwide with a large global market. However, the production needs chemical treatment to remove membranes, producing amount of acidic and basic effluents very high oxygen demand (COD), causing serious environmental problems. This research is focused on plant scale recovery pectic polysaccharides from above processing water decrease COD develop new product, through steps including reuse (alternative), two-step filtration, concentration, ethanol precipitation recovery. The yields were 0.30% 0.45% (w/v) reused water, respectively, dramatically decreasing by ∼75% ∼10,000 mg/L, having great estimated output value ∼$1.8 million annually for each factory. Polysaccharides mainly contains homogalacturonan regions ∼50% degree esterification, whereas that was dominated rhamnogalacturonan I almost no esterification. viscosity these branching polysaccharides, combined gelling experiment results, suggested both might be potential food thickening agents benefits environment economy.