Background: Apple pomace is a high-quality source of pectin. Organic pectin can be used as an alternative chemical food additive in food processing. Objective:  To evaluate optimal condition for extraction of pectin from apple pomace using hydrochloric and citric acids. Methods: Pectin was extracted from apple pomace and dry apple pomace using deionized water and hydrochloric acids to maintain pH (1.8-2.8). 20 ml of 2 N (NaOH), 50 ml of 1 M acetic acid, and 50 ml of 0.5 M calcium chloride were added to the solution. After filtering the solution, ethanol and boiling tests were performed to extract pectin. Results: Pectin was produced in brown color, and a higher pectin yield of 13.6% was observed from dry apple pomace using citric acid extraction methods, compared to 9.3% from apple pomace. Conclusion: It has been found that pectin has gelling agent properties and can be used in many food processing industries.

Index Terms: Food, process, conventional, pomace