Pattrathip RodsamranRungsinee Sothornvit2025-03-102025-03-102019Food Chemistry308814610.1016/j.foodchem.2018.11.0672-s2.0-85056707910https://repository.dusit.ac.th//handle/123456789/4926Microwave and conventional heating methods were used to extract pectin from lime peel waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant ratios (1:20 or 1:40). Hydrochloric acid as the extractant resulted in a higher yield of pectin with both methods. The methoxyl content and galacturonic acid content of lime peel pectin were in the range 8.74�10.51% and 79.29�95.93%, respectively. The intense band around 1730 cm_1 corresponded to methyl esterified uronic carboxyl groups and confirmed the higher equivalent weight and degree of esterification for the microwave-extracted pectin than that from conventional extraction. Lime peel pectin could be classified as high methoxyl pectin having a rapid-set gel formation. The viscosity and viscoelastic properties of the pectin solution from both heating methods enhanced with increasing solid concentration. Hence, microwave heating can be a short processing time for pectin extraction from lime peel waste with suitable pectin properties. � 2018 Elsevier LtdDegree of esterificationExtractionLime peelMicrowave heatingPectinArticleScopus