Đề tài nghiên cứu khoa học: Khảo sát hàm lượng pectin trong một số nông sản phổ biến trên địa bàn tỉnh Ninh Bình

Pectin, a complex polysaccharide crucial for plant cell structure, is an indispensable component in various industries, notably food, pharmaceuticals, and cosmetics, owing to its gelling, thickening, and stabilizing properties. The increasing global demand for pectin necessitates the exploration of new, sustainable, and diversified raw material sources beyond conventional citrus peels and apple pomace. This urgent need is amplified by the considerable agricultural waste generated from underutilized byproducts. This report addresses this imperative by focusing on surveying the pectin content in common agricultural products and their byproducts within Ninh Bình province, aiming to identify promising local resources for pectin extraction and utilization, thereby fostering a circular economy and enhancing the value of regional agricultural produce.

Researchers and students in food science, agricultural engineering, chemistry, and biochemistry; professionals in the food processing and pharmaceutical industries; and policymakers involved in sustainable agriculture and regional economic development.

This research paper presents a comprehensive study on the pectin content within various prevalent agricultural products and their byproducts found in Ninh Bình province, Vietnam. Driven by the escalating global demand for pectin and the economic and environmental benefits of valorizing agricultural waste, the study aims to establish a robust scientific database for future exploitation and application of these local resources. The methodology involves a meticulous collection of samples, including fruit peels (such as grapefruit peel, banana peel), vegetable byproducts (bean sprouts peel, bitter melon), and other local produce (winter melon, jute plant), followed by detailed laboratory analysis to quantify the pectin yield. Furthermore, the study explores the structural characteristics and thermal stability of the extracted pectin, particularly from grapefruit peel, and investigates its practical applications in food processing, exemplified by the creation of orange syrup. Key findings reveal the varying pectin concentrations across different samples, highlighting specific byproducts with high potential as alternative, cost-effective sources of pectin. The implications of this research are significant, offering pathways to diversify pectin supply chains, reduce post-harvest losses, and contribute to the sustainable development of Ninh Bình's agricultural sector by transforming low-value waste into high-value functional ingredients for diverse industrial uses, especially in the food and pharmaceutical industries. This holistic approach supports a circular economy model and enhances the economic value of regional agricultural production.