Sản xuất pectin từ phụ phẩm bã lá quế sau khi tách tinh dầu và đánh giá đặc tính lý hóa của sản phẩm

Abstract

Currently, cinnamon is a key crop for household economic development in several provinces of Vietnam, including Yên Bái, Lào Cai, Quảng Nam, and Quảng Ngãi. However, cinnamon leaf residue, a by-product after essential oil extraction, is mostly discarded or used as low-value organic fertilizer, leading to resource waste and potential environmental pollution if not properly managed. This study aims to utilize cinnamon leaf residue to extract pectin—a valuable polysaccharide widely used in the food and pharmaceutical industries. Acid hydrolysis using citric acid was employed, along with an investigation into the effects of pH, temperature, extraction time, and solvent-to-material ratio to optimize the extraction yield. The optimal conditions were determined to be pH 1.0, 90°C, 30 minutes, and a solvent-to-material ratio of 40:1, resulting in an extraction yield of 7.23%. The extracted pectin exhibited physicochemical properties comparable to commercial pectin, including a galacturonic acid content of 67%, a degree of esterification of 45%, a molecular weight of 350 kDa, good gel-forming ability, and high thermal stability. The findings demonstrate the potential of cinnamon leaf residue as a sustainable and economically viable source for pectin production in Vietnam.