Simultaneous extraction of pectin, fibre, anthocyanin and oil from mulberry pomace

Abstract

Mulberry (<em>Morus alba</em> L.), (Fam. <em>Moraceae</em>) has characteristic tiny juicy fruits with sweet-tart taste. Its ripe fruits range in colour from white, pale, green, red, purple to black. The juice from red-purple mulberry variety has significant antioxidant value and food colouring properties. Though, a lot of research work has been carried out on mulberry juice, utilization of its pomace (processing waste comprising peel and seeds), has been largely ignored. Pomace constitutes about 40% of total fruit weight. Here, we have standardized protocols for potential extraction of pigment anthocyanin, fibre, pectin, and oil from mulberry pomace using a combination of organic and inorganic solvents and obtained an yield of 5.3% fibre, 1.58% pectin, 2.0% crude anthocyanins and 4.9% oil. The protocol allows complete utilization of waste left behind after juice extraction.