Spanish broom Production Chain Improvement with a View to Sustainable Development

The extraction of Spanish broom fibers presents significant commercial opportunities. However, the traditional production process is associated with a high environmental impact and considerable waste. This work demonstrates how to address the limitations of alkaline maceration by employing a natural maceration process. This innovative method not only reduces environmental harm but also facilitates the extraction of large quantities of pectin (6%). Notably, pectin has been obtained from the waste product of broom processing, creating a dual source of profit: both cellulose and pectin. This means that not only can the fibers be utilized for various applications, but the by-products can also be transformed into a valuable marketable product. Pectin, a valuable polysaccharide widely used in the food industry as a gelling agent, thickener, and stabilizer, can significantly increase the economic viability of broom cultivation. Moreover, the high yield of pectin from Spanish broom underscores the plant’s potential as a sustainable resource, making it an attractive alternative to more environmentally damaging crops. Pectin obtained has been characterized by Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM), providing valuable insights into its structural and morphological properties.