Study of Plant-Based Waste from Georgian Processing Facilities and Recommendations for Optimal Processing
Downloads
This article addresses the issue of utilizing industrial plant waste. It turns out that thousands of tons of plant waste are discarded in landfills in Georgia, even though such waste serves as a valuable raw material for pectin production. The study reviews current pectin production technologies, characterizing them and identifying associated challenges and drawbacks. Based on this analysis, the authors propose the introduction of new, efficient, simple, and cost-effective processes for the hydrolysis and extraction stages of pectin production. Electro-active solutions obtained via electrolysis technology are presented for use in these processes; these solutions enable the efficient execution of hydrolysis, extraction, and precipitation, while eliminating the need for complex, costly procedures involving chemical reagents for hydrolysis/extraction, concentration, and precipitation with alcohol or salts. New electrolytic units developed by the research team, capable of producing acidic and alkaline solutions, are presented. The results of extraction and precipitation studies using these solutions are also reported. Based on the findings, the authors recommend the widespread application of electrolytic technologies in the processes of obtaining pectic substances.
Downloads
1. Пектин. Технология производства. Обзорная информация [Internet]. 2014 [cited 2014]. Available from: https://membrane.nethouse.ru/static/doc/0000/0000/0221/221091.j4bml72rl6.pdf
2. Муссович БА. Теоретические и практические основы новых технологий получения пектина из растительного сырья с использованием физических процессов [Internet]. disserCat. 2006 [cited 2026 Sept 22]. Available from: https://dissercat.com/content/teoreticheskie-i-prakticheskie-osnovy-novykh-tekhnologii-polucheniya-pektina-iz-rastitelnogo
3. Lefsih K, Giacomazza D, Farid D, Mangione MR, Bulone D, Pier Luigi SB, et al. Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization. Food Chemistry [Internet]. 2017 Apr 15 [cited 2026 Sept 22];221:91–9. Available from: https://www.sciencedirect.com/science/article/pii/S0308814616317034
4. Hwang SW, Shin JS. Pectin-coated curcumin-chitosan microparticles crosslinked with Mg2+ for delayed drug release in the digestive system. International Journal of Polymer Science. 2018 Sept 17;2018:1–7.
5. Пектин : производство и применение / [Н. С. Карпович, Л. В. Донченко, В. В. Нелина [и др.]] ; под ред. Н. С. Карповича. Киев : Урожай, 1989. 88 с. : ил. ISBN 5-337-00405-0.
6. Muñoz-Almagro N, Valadez-Carmona L, Mendiola JA, Ibáñez E, Villamiel M. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction. Carbohydrate Polymers. 2019 Aug;217:69–78.
7. Zhang L, Ye X, Ding T, Sun X, Xu Y, Liu D. Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin. Ultrasonics Sonochemistry. 2013 Jan;20(1):222–31.
8. Golubev VN, Tsyganova TB. Pectic polysaccharides – multifunctional ingredients of food and biomedical systems. Health, Food & Biotechnology. 2024 Dec 30;6(4).
9. НПО “альтернатива” - 2.5. ПЕКТИНЫ [Internet]. Alternativa-sar.ru. 2026 [cited 2026 Sept 22]. Available from: https://alternativa-sar.ru/tehnologu/pishchevye-dobavki-i-ingredienty/donchenko-pishchevaya-khimiya/2694-2-5-pektiny
Copyright (c) 2026 Georgian Scientists

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

