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Pectin is an extremely complex polysaccharide typically found in cell walls and middle lamellae of higher plants. It is widely employed in food and pharmaceutical applications due to its efficient gelling and stabilising properties. Commercial pectins are typically recovered from citrus peels or apple pomace as a waste from beverage industries. Other novel sources, including sugar beets and sunflower heads, have been sought but have not been commercially viable. Pomelo (Citrus maxima or Citrus grandis), a citrus fruit native to South East Asia, is another promising source of pectin due to its richness in albedo (spongy white peel), which accounted for 30% of the fruit weight. The main objective of this study was to explore the alternative extraction of pomelo pectin using acid treatments. The effects of extraction parameters (such as acid type and pH) on pectin properties – including its yield, degree of esterification, and average molecular weight – were evaluated. Furthermore, rheological properties of extracted pomelo pectin were examined.

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