Effects of microwave power and irradiation time on pectin extraction from watermelon rinds (<i>Citrullus lanatus</i>) with acetic acid using microwave assisted extraction method

Sari, Ardhea Mustika; Ishartani, Dwi; Dewanty, P S

doi:10.1088/1755-1315/102/1/012085

Cited by 11 publications

(11 citation statements)

References 9 publications

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“…Rapid-Set pectin is used in high sugar jams, jellies, and marmalades 7,8 , indicating that pectin from watermelon rind could be employed in food applications. High methoxyl pectin from watermelon rind has been previously reported [29][30][31][32] , and these findings are in agreement with obtained results. From the results of AUA, the extracted pectin had a value of 82.5%, which was higher than those reported by similar works with watermelon rind [29][30][31] and as well as the percent requirements for commercial food or pharmaceutical purpose 33,34 .…”

Section: Characterization Of Pectinsupporting

confidence: 93%

“…The pectin extraction from melon peels 11 , mango peels 28 and ponkan peels 20 reported maximum pectin yields of 29.48%, 30.0% and 25.6%, respectively. Previous works from watermelon rind have reported pectin yields of approximately 19% 31 and 25% 30,32 . It has shown that citric acid was a better solvent extractant than hydrochloric acid in the pectin extraction from watermelon rind 29 .…”

Section: Pectin Optimizationmentioning

confidence: 91%

“…Several works have reported the extraction of pectin from watermelon wastes by using different methods such as acid hydrolysis 29,30 and assisted microwave extraction 31,32 . However, the acid hydrolysis is the most employed method for the pectin extraction from food waste.…”

Section: Introductionmentioning

confidence: 99%

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Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Pérez

Gómez

Vega

2021

Preprint

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Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min) and liquid-solid ratio (1:10-1:40 g/ml) on the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be: pH of 2.0, extraction time of 62.31 min and liquid-solid ratio of 35.07 g/mL. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were 24.30%, 73.30%, 10.45% and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high-purity.

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Section: Characterization Of Pectinsupporting

confidence: 93%

Section: Pectin Optimizationmentioning

confidence: 91%

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Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Pérez

Gómez

Vega

2021

Preprint

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show abstract

“…The pectin extraction from melon peels [ 11 ]⁠, mango peels [ 34 ],⁠ and ponkan peels [ 24 ]⁠ reported maximum pectin yields of 29.48%, 30.0%, and 25.6%, respectively. Previous works from watermelon rind have reported pectin yields of approximately 19% [ 38 ]⁠ and 25% [ 37 , 39 ]⁠. It has shown that citric acid was a better solvent extractant than hydrochloric acid in the pectin extraction from watermelon rind [ 36 ]⁠.…”

Section: Resultsmentioning

confidence: 99%

“…Several works have reported the extraction of pectin from watermelon wastes by using different methods such as acid hydrolysis [ 36 , 37 ] and assisted microwave extraction [ 38 , 39 ]⁠. However, the acid hydrolysis is the most employed method for the pectin extraction from food waste.…”

Section: Introductionmentioning

confidence: 99%

Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Pérez

Gómez

Vega

2022

International Journal of Food Science

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Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.

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Isolation and Characterisation of Pectin

Morris

Binhamad

2020

Pectin: Technological and Physiological Properties

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Effects of microwave power and irradiation time on pectin extraction from watermelon rinds (Citrullus lanatus) with acetic acid using microwave assisted extraction method

Cited by 11 publications

References 9 publications

Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Isolation and Characterisation of Pectin

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