Isolation of pectin from vegetable waste and study of its physical and chemical properties

Abstract

Currently, the deterioration of the environmental situation is due to the fact that tens of thousands of substances are introduced into the environment every year, which are characterized by toxic properties for humans and affect the change in the nutritional status of the population. A significant part of substances with carcinogenic and mutagenic effects enter the human body with water and food. As known, pectin has the ability to bind these substances and remove them from the body. This principle is based on the use of pectin as an additive in various products for therapeutic and prophylactic purposes, as well as for the manufacture of medicines. This article presents the results of the extraction of food pectin from carrot and pumpkin cake, its hydrolysis, as well as the study of the physicochemical properties of pectin. The paper presents the results of IR spectroscopy and pectin substances of carrot cake, determination of their molecular weight.