High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties

Abstract

Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box–Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5–40 min), temperature (105–135 °C), and solid to liquid ratios (SLRs) (10–30 w/v) were employed. Results showed that the optimal conditions for high cocoa-husk-pectin (CHP) yield of 26.22% was 105 °C for 5 min with an SLR at 20 w/v. The physicochemical characteristics of CHP were compared with commercial high-methoxyl pectin (CHMP) and commercial low-methoxyl pectin (CLMP). CHP was classified as low-methoxyl pectin, with a degree of esterification at 34.74% and methoxyl content of 5.08%. The galacturonic acid content of CHP was 32.71% which was lower than CHMP (72.69%) and CLMP (41.24%). The intrinsic viscosity and viscosity–average molecular weight was similar to CLMP but higher than CHMP. No significant differences in water-holding capacity were found among samples. CHP showed higher oil-holding capacity but lower solubility compared with commercial pectin. CHP solutions showed pseudoplastic behavior. The viscosities of CHP solutions improved at increasing concentrations and decreasing pH. The CHP solution viscosities were lower than CLMP at the same condition. The viscoelastic properties of CHP solutions increased at higher concentrations, with the optimal value at pH 3. CHP showed no genotoxicity when assayed using the Ames test. Autoclave extraction as an accessible fast method showed potential for high pectin yield recovery from cocoa husks.