A Preliminary and Comparative Study on the Valorization of Marang (Artocarpus odoratissimus Blanco) Fruit Waste Through Enzyme-Assisted Pectin Extraction

Abstract

Agro-industrial fruit by-products are a potential source of functional ingredients that are currently underexploited, yet sustainable. Peel and core residues are commonly generated in large amounts by tropical fruits, such as the Marang (Artocarpus odoratissimus Blanco), which is common in the Philippines, and can be utilized rather than discarded as sources of beneficial polysaccharides, such as pectin. The primary objective of this research was the valorization of marang fruit waste through enzyme-assisted extraction (EAE), followed by the characterization of marang by-products pectin. Three commercial enzymes (cellulase, xylanase, and α-amylase) were used to extract pectin from the peel and core. The extracted samples were tested for yield (%), moisture content (MC%), ash content (AC%), equivalent weight (EW), methoxyl content (MeO), anhydrouronic acid (AUA), and degree of esterification (DE). Functional properties, including water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), emulsion capacity (EC), and emulsion stability (ES), were determined. Solubility tests and multivariate analyses (PCA and Pearson correlation) were used to establish relationships among structural and functional attributes. Pectin % yield ranged from 3.06% to 7.05%, with core-cellulase (CC) extraction producing the highest yield. All samples were classified as LM (low-methoxy) pectin (MeO) < 7%; DE < 50%), which can be used in the formation of gels induced by calcium. The core-derived pectin showed high WHC and SC, indicating strong hydration properties, whereas peel-derived pectin extracted with xylanase showed high EC and ES, suggesting potential emulsifying properties. Extraction with α-amylase increased pectin purity by hydrolyzing starch impurities, resulting in high EW and AUA values. Marang peel and core are also promising alternative sources of LM pectin, with various functional properties applicable to food, nutraceutical, and industrial applications. Such a valorization strategy will help reduce waste, advance the circular economy, and develop sustainable functional ingredients.

Keywords

enzyme-assisted extraction / functional properties / low-methoxyl pectin / marang pectin / waste valorization

References

[1] Abu Bakar, F. I., and M. Abu Bakar. 2018. “ Tarap—Artocarpus Odoratissimus.” In Exotic Fruits: Reference Guide, 413–418. Academic Press. https://doi.org/10.1016/B978-0-12-803138-4.00041-1.

[2] Ajila, C., M. Aalami, K. Leelavathi, and U. Rao. 2009. “Mango Peel Powder: A Potential Source of Antioxidant and Dietary Fiber in Macaroni Preparations.” Innovative Food Science & Emerging Technologies 11, no. 1: 219–224. https://doi.org/10.1016/j.ifset.2009.10.004.

[3] Akhter, M. J., S. Sarkar, T. Sharmin, and S. Mondal. 2024. “Extractionof Pectin From Powdered Citrus Peels Using Various Acids: An Analysis Contrasting Orange With Lime.” Applied Food Research 4, no. 2: 100614. https://doi.org/10.1016/j.afres.2024.100614.

[4] Alvarado, M. C. 2023. “Marang Fruit (Artocarpus odoratissimus) Waste: A Promising Resource for Food and Diverse Applications: A Review of Its Current Status, Research Opportunities, and Future Prospects.” Food Bioengineering 2, no. 4: 350–359. https://doi.org/10.1002/fbe2.12065.

[5] AOAC. 2005. Association of Official Analytical Chemistry International. Official Methods of Analysis of AOAC International.

[6] Arancon, R., C. Lin, K. Chan, T. Kwan, and R. Luque. 2013. “Advances on Waste Valorization: New Horizons for a More Sustainable Society.” Energy Science & Engineering 1, no. 2: 53–71. https://doi.org/10.1002/ese3.9.

[7] Arias, D., J. Rodríguez, B. López, and P. Méndez. 2021. “Evaluation of the Physicochemical Properties of Pectin Extracted From Musa Paradisiaca Banana Peels at Different pH Conditions in the Formation of Nanoparticles.” Heliyon 7, no. 1: e06059. https://doi.org/10.1016/j.heliyon.2021.e06059.

[8] Bai, Y., and R. G. Gilbert. 2022. “Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review.” Nutrients 14, no. 23: 5107. https://doi.org/10.3390/nu14235107.

[9] Baraiya, K., V. K. Yadav, N. Choudhary, et al. 2023. “A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated From the Peels of Seven Different Citrus Fruits.” Gels 9, no. 11: 908. https://doi.org/10.3390/gels9110908.

[10] Bhardwaj, K., A. Najda, R. Sharma, et al. 2022. “Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives.” Evidence-Based Complementary and Alternative Medicine 2022: 1–14. https://doi.org/10.1155/2022/8543881.

[11] Castillo-Israel, K. A. T., J. F. R. Amian, Z. J. S. Garibay, V. E. B. Leyeza, and A. J. T. Sarte. 2019. “A Comparative Study on Characteristics of Pectins From Various Fruit Peel Wastes Extracted Using Acid and Microbial Enzymes.” Journal of Microbiology, Biotechnology and Food Sciences 9, no. 2: 216–221. https://doi.org/10.15414/jmbfs.2019.9.2.216-221.

[12] Castillo-Israel, K., S. Baguio, M. Diasanta, R. Lizardo, E. Dizon, and M. Mejico. 2014. “Extraction and Characterization of Pectin From Saba Banana [Musa ‘saba’ (Musa acuminata × Musa balbisiana)] Peel Wastes: A Preliminary Study.” University Knowledge Digital Repository. https://www.ukdr.uplb.edu.ph/journal-articles/1882.

[13] Cui, J., C. Zhao, L. Feng, et al. 2021. “Pectins From Fruits: Relationships Between Extraction Methods, Structural Characteristics, and Functional Properties.” Trends in Food Science & Technology 110: 39–54. https://doi.org/10.1016/j.tifs.2021.01.077.

[14] Cui, S. W., and Y. H. Chang. 2014. “Emulsifying and Structural Properties of Pectin Enzymatically Extracted From Pumpkin.” LWT - Food Science and Technology 58, no. 2: 396–403. https://doi.org/10.1016/j.lwt.2014.04.012.

[15] De Medeiros, V., T. Pimentel, R. Varandas, et al. 2020. “Exploiting the Use of Agro-Industrial Residues From Fruit and Vegetables as Alternative Microalgae Culture Medium.” Food Research International 137: 109722. https://doi.org/10.1016/j.foodres.2020.109722.

[16] Dixit, S. S., L. Muruganandam, and I. Ganesh Moorthy. 2025. “Pectin From Fruit Peel: A Comprehensive Review on Various Extraction Approaches and Their Potential Applications in Pharmaceutical and Food Industries.” Carbohydrate Polymer Technologies and Applications 9: 100708. https://doi.org/10.1016/j.carpta.2025.100708.

[17] Elsyana, V., and L. Alvita. 2022. “Characterization of Pectin From Cincau (Premna oblongifolia Merr.) Leaves.” IOP Conference Series: Earth and Environmental Science 1012, no. 1: 012050. https://doi.org/10.1088/1755-1315/1012/1/012050.

[18] Estudillo, P. M. N., and J. H. Tolentino. 2024. “Antioxidant and Antiproliferative Properties of Artocarpus altilis (Breadfruit) and Artocarpus odoratissimus (‘Marang’) Fruit Wastes.” Philippine Journal of Science 153, no. 5: 1703–1712. https://philjournalsci.dost.gov.ph.

[19] Fcc, V. 2004. Food Chemical Codex. National Academy of Science, 322–323.

[20] Freitas, C. M. P., J. S. R. Coimbra, V. G. L. Souza, and R. C. S. Sousa. 2021. “Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review.” Coatings 11, no. 8: 922. https://doi.org/10.3390/coatings11080922.

[21] Garcia-Garcia, G., J. Stone, and S. Rahimifard. 2018. “Opportunities for Waste Valorisation in the Food Industry – A Case Study With Four UK Food Manufacturers.” Journal of Cleaner Production 211: 1339–1356. https://doi.org/10.1016/j.jclepro.2018.11.269.

[22] Ghoshal, G., and P. Negi. 2020. “Isolation of Pectin From Kinnow Peels and its Characterization.” Food and Bioproducts Processing 124: 342–353. https://doi.org/10.1016/j.fbp.2020.09.008.

[23] Harholt, J., A. Suttangkakul, and H. Scheller. 2010. “Biosynthesis of Pectin.” Plant Physiology 153, no. 2: 384–395. https://doi.org/10.1104/pp.110.156588.

[24] Hrabovska, O., H. Pastukh, O. Lysyi, V. Miroshnyk, and N. Shtangeeva. 2018. “The Use of Enzyme Preparations for Pectin Extraction From Potato Pulp.” Ukrainian Food Journal 7, no. 2: 215–243. https://doi.org/10.24263/2304-974x-2018-7-2-5.

[25] Huang, J., J. Liao, J. Qi, W. Jiang, and X. Yang. 2020. “Structural and Physicochemical Properties of Pectin-Rich Dietary Fiber Prepared From Citrus Peel.” Food Hydrocolloids 110: 106140. https://doi.org/10.1016/j.foodhyd.2020.106140.

[26] IPPA. 2014. IPPC, Pectin Commercial Production and Pectin in Organic Food Products. https://pectinproducers.com/.

[27] Islam, M. R., M. M. H. Biswas, M. K. H. Esham, P. Roy, M. R. Khan, and S. M. K. Hasan. 2023. “Jackfruit (Artocarpus heterophyllus) By-Products: A Novel Source of Pectin—Studies on Physicochemical Characterization and Its Application in Soup Formulation as a Thickener.” Food Chemistry Advances 2: 100273. https://doi.org/10.1016/j.focha.2023.100273.

[28] Jayasekara, S., and R. Ratnayake. 2019. “Microbial Cellulases: An Overview and Applications.” In Cellulose, edited by A. R. Pascual and M. E. E. Martín. IntechOpen. https://doi.org/10.5772/intechopen.84531.

[29] Jiang, W., J. Gao, J. Ming, and F. Li. 2024. “Influence of Mulberry, Pectin, Rutin, and Their Combinations on α-Amylase Activity and Glucose Absorption During Starch Digestion.” Food Chemistry 465: 142136. https://doi.org/10.1016/j.foodchem.2024.142136.

[30] Kamal, M. M., M. R. Ali, A. Hossain, and M. R. I. Shishir. 2020. “Optimization of Microwave-Assisted Extraction of Pectin From Dillenia indica Fruit and Its Preliminary Characterization.” Journal of Food Processing and Preservation 44, no. 4: 14466. https://doi.org/10.1111/jfpp.14466.

[31] Kheowmung, W. 2024. “Pectin From Durian (Durio zibethinus Murray) Peel: Microwave-Assisted Extraction Followed by Solvent Extraction.” Trends in Sciences 21, no. 7: 7627. https://doi.org/10.48048/tis.2024.7627.

[32] Leong, Y., and J. Chang. 2022. “Valorization of Fruit Wastes for Circular Bioeconomy: Current Advances, Challenges, and Opportunities.” Bioresource Technology 359: 127459. https://doi.org/10.1016/j.biortech.2022.12745.

[33] Levigne, S., M. C. Ralet, and J. F. Thibault. 2002. “Characterisation of Pectins Extracted From Fresh Sugar Beet Under Different Conditions Using an Experimental Design.” Carbohydrate Polymers 49, no. 2: 145–153. https://doi.org/10.1016/s0144-8617(01)00314-9.

[34] Liang, Y., Y. Yang, L. Zheng, et al. 2022. “Extraction of Pectin From Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability.” Foods 11, no. 24: 3995. https://doi.org/10.3390/foods11243995.

[35] Liu, D., J. Qian, J. Xu, N. C. Carpita, M. C. McCann, and H. Yang. 2022. “Pectin-Associated Mannans and Xylans Play Distinct Roles in Cell-Cell Adhesion in Pine and Poplar Wood.” Industrial Crops and Products 184: 115054. https://doi.org/10.1016/j.indcrop.2022.115054.

[36] Noorfarahzilah, N., L. Jau-Shya, and A. H. Mansoor, et al. 2019. “Physicochemical Properties of Tarap (Artocarpus adoratisimus) Starch.” Food Research 4, no. 3: 602–611. https://doi.org/10.26656/fr.2017.4(3).337.

[37] Mada, T., R. Duraisamy, and F. Guesh. 2022. “Optimization and Characterization of Pectin Extracted From Banana and Papaya Mixed Peels Using Response Surface Methodology.” Food Science & Nutrition 10, no. 4: 1222–1238. https://doi.org/10.1002/fsn3.2754.

[38] Mamiru, D., and G. Gonfa. 2023. “Extraction and Characterization of Pectin From Watermelon Rind Using Acetic Acid.” Heliyon 9, no. 2: e13525. https://doi.org/10.1016/j.heliyon.2023.e13525.

[39] Marić, M., A. Grassino, Z. Zhu, F. Barba, M. Brnčić, and S. Brnčić. 2018. “An Overview of the Traditional and Innovative Approaches for Pectin Extraction From Plant Food Wastes and By-Products: Ultrasound-, Microwaves-, and Enzyme-Assisted Extraction.” Trends in Food Science & Technology 76: 28–37. https://doi.org/10.1016/j.tifs.2018.03.022.

[40] Mohamad Zahari, N., S. Muhammad, J. Bakar, and N. Mohd Adzahan. 2016. “Functional Properties of Pectin From Dragon Fruit (Hylocereus polyrhizus) Peel and Its Sensory Attributes.” Journal of Tropical Agriculture and Food Science 44, no. 1: 95–101. https://www.cabidigitallibrary.org/doi/pdf/10.5555/20163257236.

[41] Muhmadzadeh, J., A. Sadeghi-Mahoonak, M. Yaghbani, and M. Aalami. 2010. “Extraction of Pectin From Sunflower Head Residues of Selected Iranian Cultivars.” World Applied Sciences Journal 8: 21–24. http://www.idosi.org/wasj/wasj8(1)10/3.pdf.

[42] Nirmal, N., A. Khanashyam, A. Mundanat, et al. 2023. “Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry.” Foods 12, no. 3: 556. https://doi.org/10.3390/foods12030556.

[43] Obodo-Ovie, O., M. Alyassin, A. M. Smith, and G. A. Morris. 2024. “The Effect of Different Extraction Conditions on the Physicochemical Properties of Novel High Methoxyl Pectin-Like Polysaccharides From Green Bell Pepper (GBP).” Macromol 4, no. 2: 420–436. https://doi.org/10.3390/macromol4020024.

[44] Ognyanov, M., Y. Georgiev, N. Petkova, I. Ivanov, I. Vasileva, and M. Kratchanova. 2018. “Isolation and Characterization of Pectic Polysaccharide Fraction From In Vitro Suspension Culture of Fumaria officinalis L.” International Journal of Polymer Science 2018: 1–13. https://doi.org/10.1155/2018/5705036.

[45] Panchev, I. N., A. Slavov, K. Nikolova, and D. Kovacheva. 2010. “On the Water-Sorption Properties of Pectin.” Food Hydrocolloids 24, no. 8: 763–769. https://doi.org/10.1016/j.foodhyd.2010.04.002.

[46] Panwar, D., P. S. Panesar, and H. K. Chopra. 2022. “Green Extraction of Pectin From Citrus limetta Peels Using Organic Acid and Its Characterization.” Biomass Conversion and Biorefinery 14, no. 1: 159–171. https://doi.org/10.1007/s13399-021-02127-z.

[47] Pasandide, B., F. Khodaiyan, Z. Mousavi, and S. S. Hosseini. 2018. “Pectin Extraction From Citron Peel: Optimization by Box–Behnken Response Surface Design.” Food Science and Biotechnology 27, no. 4: 997–1005. https://doi.org/10.1007/s10068-018-0365-6.

[48] Pattarapisitporn, A., and S. Noma. 2025. “Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties.” Foods 14, no. 15: 2644. https://doi.org/10.3390/foods14152644.

[49] Peighambardoust, S. H., M. Jafarzadeh-Moghaddam, M. Pateiro, J. M. Lorenzo, and R. Domínguez. 2021. “Physicochemical, Thermal and Rheological Properties of Pectin Extracted From Sugar Beet Pulp Using Subcritical Water Extraction Process.” Molecules 26, no. 5: 1413. https://doi.org/10.3390/molecules26051413.

[50] Rahman, M. S., S. S. Khan, M. W. Ahmed, M. E. Jony, P. C. Das, and M. B. Uddin. 2023. “Extraction of Pectin From Elephant Apple and Pomelo Fruit Peels: Valorization of Fruit Waste Towards Circular Economy.” Food Chemistry Advances 3: 100544. https://doi.org/10.1016/j.focha.2023.100544.

[51] Rascón-Chu, A., A. Martínez-López, E. Carvajal-Millán, N. De León-Renova, J. Márquez-Escalante, and A. Romo-Chacón. 2009. “Pectin From Low Quality ‘Golden Delicious’ Apples: Composition and Gelling Capability.” Food Chemistry 116, no. 1: 101–103. https://doi.org/10.1016/j.foodchem.2009.02.016.

[52] Rodulfo, R. S., K. A. T. Castillo-Israel, P. J. V. Gaban, et al. 2024. “Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) ‘Saba’) Peel.” International Journal of Food Science 2024, no. 1: 9892858. https://doi.org/10.1155/2024/9892858.

[53] Roy, M. C., M. Alam, A. Saeid, et al. 2017. “Extraction and Characterization of Pectin From Pomelo Peel and Its Impact on Nutritional Properties of Carrot Jam During Storage.” Journal of Food Processing and Preservation 42, no. 1: e13411. https://doi.org/10.1111/jfpp.13411.

[54] Santos, C. R., Z. B. Hoffmam, V. P. De Matos Martins, et al. 2014. “Molecular Mechanisms Associated With Xylan Degradation by Xanthomonas Plant Pathogens.” Journal of Biological Chemistry 289, no. 46: 32186–32200. https://doi.org/10.1074/jbc.m114.605105.

[55] Sayah, M. Y., R. Chabir, H. Benyahia, et al. 2016. “Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated From Orange and Grapefruit Peels Under Different Conditions.” PLoS One 11, no. 9: e0161751. https://doi.org/10.1371/journal.pone.0161751.

[56] Schmelter, T. 2002. “Enzymatic Modifications of Pectins and the Impact on Their Rheological Properties.” Carbohydrate Polymers 47, no. 2: 99–108. https://doi.org/10.1016/s0144-8617(01)00170-9.

[57] Sharma, H. P., H. Patel, and I. Sugandha. 2016. “Enzymatic Added Extraction and Clarification of Fruit Juices—A Review.” Critical Reviews in Food Science and Nutrition 57, no. 6: 1215–1227. https://doi.org/10.1080/10408398.2014.977434.

[58] Shuai, X., J. Chen, Q. Liu, et al. 2022. “The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion.” Foods 11, no. 21: 3444. https://doi.org/10.3390/foods11213444.

[59] Sindhu, R., E. Gnansounou, S. Rebello, et al. 2019. “Conversion of Food and Kitchen Waste to Value-Added Products.” Journal of Environmental Management 241: 619–630. https://doi.org/10.1016/j.jenvman.2019.02.053.

[60] Ubieko, E., A. Onugwu, J. Ogbonna, E. Okoye, C. Nwakile, and A. Attama. 2023. “Phytochemistry of the Extracted Pectin From Citrus sinensis Fruit Peels.” Universal Journal of Pharmaceutical Research 8, no. 4: 70–77. https://doi.org/10.22270/ujpr.v8i4.978.

[61] Vanitha, T., and M. Khan. 2019. Role of Pectin in Food Processing and Food Packaging. IntechOpen eBooks.

[62] Vardhan, H., N. Singhal, P. Vashistha, et al. 2025. “Starch–Biomacromolecule Complexes: A Comprehensive Review of Interactions, Functional Materials, and Applications in Food, Pharma, and Packaging.” Carbohydrate Polymer Technologies and Applications 11: 101001. https://doi.org/10.1016/j.carpta.2025.101001.

[63] Wehr, J. B., N. W. Menzies, and F. P. C. Blamey. 2004. “Alkali Hydroxide-Induced Gelation of Pectin.” Food Hydrocolloids 18, no. 3: 375–378. https://doi.org/10.1016/S0268-005X(03)00124-3.

[64] Wikiera, A., M. Mika, and M. Grabacka. 2015. “Multicatalytic Enzyme Preparations as Effective Alternative to Acid in Pectin Extraction.” Food Hydrocolloids 44: 156–161. https://doi.org/10.1016/j.foodhyd.2014.09.018.

[65] Wikiera, A., M. Mika, A. Starzyńska-Janiszewska, and B. Stodolak. 2016. “Endo-Xylanase and Endo-Cellulase-Assisted Extraction of Pectin From Apple Pomace.” Carbohydrate Polymers 142: 199–205. https://doi.org/10.1016/j.carbpol.2016.01.063.

RIGHTS & PERMISSIONS

2026 The Author(s). Food Bioengineering published by John Wiley & Sons Australia, Ltd. on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.