Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

Abstract

A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana–papaya peel was done by microwave‐assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.

Pectin Extraction from Residues of the Cocoa Fruit (<em>Theobroma cacao</em> L.) by Different Organic Acids: A Comparative Study

“…The FT-IR spectra of the pectin obtained from d-CPH with the organic acids with GRAS status are very similar to each other (Figure 4), and close to those reported for commercial pectin [9,44,52]. In FTIR spectra observed the -OH peaks at 3400-3200 cm −1 .…”

“…Finally, the response surface methodology (RSM) is an experimental design and analysis tool aimed at finding the conditions for which one or several responses of an experiment are optimized [41,42] and has been used successfully in the optimization of numerous agro-industrial processes [43]. The extraction of pectin has not been an exception [36,[44][45][46][47].…”

Production and Characterization of Pectin by Acid Extraction Method from Orange Peels Waste Using Response Surface Methodology (RSM)

“…The moisture content of the produced pectin using HCl as a solvent was found to be 12% which is the same as the standard specifications of pectin [32]. On the other hand, the ash content of pectin was found to be 2.2% which is less than the values obtained from the literature studies of 5.7%.…”

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

“…When the Williamson equation was applied, lower values were reported ranging from 0.062 to 0.095 [33] for pectin extracted with ascorbic acid. All these results indicated that pectin showed a non-Newtonian flow and a pseudoplastic behavior [7,19,30,33,42,45] where the viscosity decreased with the increase of the shear stress [43] and pectin concentration [19,41]. Furthermore, Pryangini et al [33] reported values of the consistency factor k of 1.48 and 1.44 at 0.5 % and 2 % concentration [33].…”

“…The amount and composition of neutral sugars have a great influence on their rheological properties and structure, because these provide hydroxyl groups that stabilize the gel and contribute to the formation of hydrogen bonds to immobilize free water [40]. Furthermore, protein from other sources is characterized by a lower content ranging from 1.1 to 7.2 % in sugar beet pulp [41] and banana and papaya mixed peels [42] using acid citric solutions 3 Application of Cocoa-Based Pectin in Food and Biomedical Applications…”