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The Citriculture in the international field is important not only for its nutrient and vitamin characteristics, it has also become a valuable source of raw materials to obtain the pectin, since it is found in the internal and external part of the citrus peel. In our country there are several varieties of orange, from which you can obtain by-products other than juice, such as: essential oils, fertilizers, concentrates and pectin. The pectin extraction is carried out by basic hydrolysis or acid, then proceeds to purify and clarify. Once purified, the pectin is characterized in aqueous solution to determine its physicochemical properties such as molecular weight, hydrodynamic radius, hydration value, shape factor, etc. It is also characterized as a film forming with mechanical and thermal tests. Pectin has different uses in pharmaceutical industry for the preparation of suspensions, emulsions, cosmetics, capsules, etc. In the food industry it is used as a film in packaging, thickener and gelling agent in the manufacture of jellies and preserves, in wines as dehydrating plant tissues, in milk to precipitate casein etc.

Extraction and Characterization of Pectins From Peels of Criolla Oranges (Citrus sinensis): Experimental Reviews