Sustainable Valorization of Kiwifruit Waste: Aroma and Pectin Recovery via Pervaporation and Extraction

ABSTRACT In line with the principles of a circular and sustainable economy, this study explores a multi‐step approach for the recovery, identification, and quantification of aroma compounds and pectin from kiwifruit waste. Pervaporation experiments were conducted at temperatures ranging from 15°C to 45°C to assess their effect on the composition of permeate fractions. Higher temperatures (35°C and 45°C) enhanced permeate yield, with a significant increase from 0.91% ± 0.07% at 15°C to 1.75% ± 0.06% at 45°C ( p < 0.05). At 35°C, 1‐hexanol reached its highest concentration (4.336 ± 1.784 ppm), and 3‐octanone was detected exclusively (0.539 ± 0.140 ppm), confirming this as the optimal temperature for aroma enrichment. Additionally, kiwi pomace was valorized through the extraction of high‐methoxyl pectin using acid and enzymatic methods. The purity of the recovered pectin was confirmed by FT‐IR and DSC analyses. The pectin extracted with citric acid showed a degree of esterification of 64.93%, and the DSC thermogram exhibited a distinct endothermic peak at 175°C, characteristic of pectin melting. These findings demonstrate an efficient strategy for the valorization of kiwifruit waste, supporting sustainable resource utilization in the food industry. Compared to conventional valorization methods, often focused on either pectin or aroma recovery separately, this study introduces an integrated approach that combines selective pervaporation and green extraction techniques. This not only enhances compound recovery efficiency but also minimizes the use of harsh chemicals, offering a more sustainable alternative.