Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts

Agata Zykwinska, Marie-Hélène Boiffard, Hanna Kontkanen, Johanna Buchert, Jean-François Thibault, Estelle Bonnin (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

79 Citations (Scopus)


Green labeled pectins were extracted by an environmentally friendly way using proteases and cellulases being able to act on proteins and cellulose present in cell walls. Pectins were isolated from different plant byproducts, i.e., chicory roots, citrus peel, cauliflower florets and leaves, endive, and sugar beet pulps. Enzymatic extraction was performed at 50 °C for 4 h, in order to fulfill the conditions required for microbiological safety of extracted products. High methoxy (HM) pectins of high molar mass were extracted with three different enzyme mixtures. These pectins were subsequently demethylated with two pectin methyl esterases (PMEs), either the fungal PME from Aspergillus aculeatus or the orange PME. It was further demonstrated that high molar mass low methoxy (LM) pectins could also be extracted directly from cell walls by adding the fungal PME to the mixture of protease and cellulase. Moreover, health benefit pectic oligosaccharides, the so-called modified hairy regions, were obtained after enzymatic treatment of the residue recovered after pectin extraction. The enzymatic method demonstrates that it is possible to convert vegetable byproducts into high-added value compounds, such as pectins and pectic oligosaccharides, and thus considerably reduce the amount of these residues generated by food industries.
Original languageEnglish
Pages (from-to)8926-8935
JournalJournal of Agricultural and Food Chemistry
Issue number19
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed


  • Enzymatic extraction
  • byproduct upgrading
  • cellulase
  • protease
  • cell wall polysaccharides


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