Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

Sarah, Maya; Hisham, Hisham; Rizki, Mushila; Erwinda, Ricka

doi:10.14710/ijred.9.1.125-130

Cited by 10 publications

(10 citation statements)

References 12 publications

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“…Pangestu et al [34] presented an optimized oxalic acid microwave-assisted method (pH 1.16, 25.0:1 v/w, 15 min) obtaining an extraction yield of 9.6 %, that could reduce the times reported for traditional methods. Interestingly, an increase in extraction yield (47 %) was also found using citric acid and microwave heating for 30 min at 300 W [38].…”

Section: Cocoa Pod Husk Pectin Extractionmentioning

confidence: 82%

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Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields

et al. 2022

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Cocoa liquor, butter, and powder represent derived products from a small portion of the fruits, compared with the cocoa pod husk (CPH) which accounts for ~70 % of fresh weight. CPH, improperly disposed in plantations, can cause diseases threatening worldwide chocolate production. However, this biomass can be a potential source of bioactive compounds aligned with the circular economy. An overview on the different methods for extracting pectin, resulting in variable extraction yields with a critical discussion on the obtained physicochemical characteristics, is presented. Additionally, the potential applications of the extracted pectin for food and biomedical application are discussed, including thickener, stabilizer, excipient, drug-release modifier, macrophage activator, etc. Despite these potential outputs, new extraction methods need to be considered for improving efficiency and sustainability. Finally, potential approaches are introduced that can help to minimize the environmental impact, making the extraction cost-and time-efficient, and, therefore, more ssustainable for a further successful translation to industry.

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Section: Cocoa Pod Husk Pectin Extractionmentioning

confidence: 82%

“…For moisture, the reported results were very variable where chemical extraction exhibited lower values (3.5-9.0 %). The optimization of this parameter is fundamental in order to preserve the shelf life of pectin, to prevent oxidation and hydrolysis by microbial activity [38].…”

Section: Physicochemical Characteristics Of Pectin Extracted From Coc...mentioning

confidence: 99%

Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields

et al. 2022

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“…Water content affects the shelf life of pectin by increasing the oxidation and hydrolysis of pectin due to microbial activity [ 29 ]. The water content of pectin needs to be kept to a minimum so that its storage is safe and inhibits the growth of microorganisms.…”

Section: Discussionmentioning

confidence: 99%

“…Extraction was carried out at a temperature of 65–95 °C, pH of 1.5–3, and time of 40–80 min [ 28 ]. The ash content in pectin increased with increasing microwave power at constant extraction time [ 29 ]. Ash content is important because it affects the ability of pectin to form a gel [ 30 ].…”

Section: Discussionmentioning

confidence: 99%

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

et al. 2022

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Optimization of pectin extraction from cocoa pod husk was carried out to examine independent variables that affect the quality of pectin obtained and determine the best conditions for the extraction process. In this study, three independent variables thought to contribute to microwave-assisted pectin extraction were used, namely, extraction time (20, 25, and 30 min), microwave power (180, 300, and 450 W), and citric acid concentration (2.5%, 5%, and 10%). Response surface methodology was applied using central composite design (CCD) to examine the effect of independent variables on the parameter measured. Among the seven parameters measured, namely, yield, temperature, moisture content, ash content, equivalent weight, methoxyl content, and galacturonic acid content, the statistical analysis test showed that the model equations that were suitable for predicting response values were temperature, moisture content, and ash content. Therefore, the optimization of conditions was only reviewed for these three parameters. Optimization results concluded that the factors that had the most significant effect on temperature, moisture content, and ash content were extraction time and microwave power. Optimal conditions for pectin extraction were at 30 min extraction time, 450 W microwave power, and 10% solvent concentration, resulting in a temperature of 104 °C, moisture content of 6%, and ash content of 8%. Other parameter values measured under these conditions were a yield of 21.10%, equivalent weight of 602.40 mg/mol, methoxyl content of 6.07%, and galacturonic acid content of 72.86%. Pectin extracted from cocoa pod husk using this method has the potential to be further applied, especially in the food and pharmaceutical industries.

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“…To improve the application of microwave-assisted sterilization and prevent FFA content in CPO from increasing, a microwave-assisted extraction of oil palm mesocarp has been proposed in this study, where two processes (i.e., extraction and drying) were done using one equipment. The focus in microwave-assisted extraction is attributable to its rapid heat production in materials as a result of water molecular orientation that will increase the internal temperature during microwave heating (Sarah et al, 2020). In order to obtain an optimum extraction yield, the dried fruits must have a moisture content less than 10% for the extraction process to be able to recover valuable minor components and obtain efficient extraction.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Power and Extraction Time on Crude Palm Oil Quality Using Microwave-Assisted Extraction Process

Zamanhuri

Rahman

Bakar

2021

Int. J. Renew. Energy Dev.

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The aim of this study is to evaluate microwave-assisted extraction at several microwave power and extraction time in extracting oil palm products, such as crude palm oil (CPO) and palm fatty acid (PFA) composition. The exposure time was shortened and overheating was avoided when sterilized mesocarp exposed to microwave prior to Soxhlet extraction in order to obtain good quality oil. The effects of CPO extraction and PFA composition on the distillate produced were investigated. Gas chromatography coupled with mass spectrometry (GC-MS) was used for the determination and quantification of PFA composition in the distilled products. Scanning electron microscopy (SEM) reveals that the microwave-assisted extraction technique had efficiently assisted in the release of oil by breaking down the mesocarp cell structure. To fill the research gap of microwave-assisted sterilization in the previous research, microwave-assisted extraction was introduced, in which two processes (i.e., extraction and drying) were conducted in one equipment. Oil yield and color, free fatty acids (FFA), Deterioration of Bleachability Index (DOBI), and carotene contents of the CPO were quantified. At 100 W, the extraction of CPO demonstrated 64% yield produced, with chemical properties of 0.301% FFA, 3.53 DOBI and 1132 ppm carotene with final temperature of 76.2°C during microwave-assisted extraction. The optimum condition for extracting PFA distillate was 300 W for 30 min of exposure time. Additionally, distillate obtained at the optimum condition using microwave-assisted extraction consisted of high palmitic acid (C16:0), caramel-like aroma, and possessed a sweet fragrance.

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Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

Cited by 10 publications

References 12 publications

Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields

Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

Effect of Microwave Power and Extraction Time on Crude Palm Oil Quality Using Microwave-Assisted Extraction Process

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