A Preliminary and Comparative Study on the Valorization of Marang ( <i>Artocarpus odoratissimus</i> Blanco) Fruit Waste Through Enzyme‐Assisted Pectin Extraction

ABSTRACT Agro‐industrial fruit by‐products are a potential source of functional ingredients that are currently underexploited, yet sustainable. Peel and core residues are commonly generated in large amounts by tropical fruits, such as the Marang ( Artocarpus odoratissimus Blanco), which is common in the Philippines, and can be utilized rather than discarded as sources of beneficial polysaccharides, such as pectin. The primary objective of this research was the valorization of marang fruit waste through enzyme‐assisted extraction (EAE), followed by the characterization of marang by‐products pectin. Three commercial enzymes (cellulase, xylanase, and α‐amylase) were used to extract pectin from the peel and core. The extracted samples were tested for yield (%), moisture content (MC%), ash content (AC%), equivalent weight (EW), methoxyl content (MeO), anhydrouronic acid (AUA), and degree of esterification (DE). Functional properties, including water‐holding capacity (WHC), oil‐holding capacity (OHC), swelling capacity (SC), emulsion capacity (EC), and emulsion stability (ES), were determined. Solubility tests and multivariate analyses (PCA and Pearson correlation) were used to establish relationships among structural and functional attributes. Pectin % yield ranged from 3.06% to 7.05%, with core‐cellulase (CC) extraction producing the highest yield. All samples were classified as LM (low‐methoxy) pectin (MeO) &lt; 7%; DE &lt; 50%), which can be used in the formation of gels induced by calcium. The core‐derived pectin showed high WHC and SC, indicating strong hydration properties, whereas peel‐derived pectin extracted with xylanase showed high EC and ES, suggesting potential emulsifying properties. Extraction with α‐amylase increased pectin purity by hydrolyzing starch impurities, resulting in high EW and AUA values. Marang peel and core are also promising alternative sources of LM pectin, with various functional properties applicable to food, nutraceutical, and industrial applications. Such a valorization strategy will help reduce waste, advance the circular economy, and develop sustainable functional ingredients.