Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels

Pumpkin peel is a main by-product produced during pumpkin consumption and processing, which is often disposed of as food waste. Therefore, it is necessary to develop ways to utilize pumpkin peel. In this study, the pectic polysaccharides were extracted from pumpkin peel, and their properties were evaluated. Results indicated that the extraction yield of pectin polysaccharides from Dongsheng pumpkin peel was the highest. Meanwhile, among the pumpkin peel pectic polysaccharides (PPs), Dongsheng PP exhibited the highest methylation degree (22.38