Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid

Pangestu, Radityo; Amanah, Siti; Juanssilfero, Ario Betha; Yopi, -; Perwitasari, Urip

doi:10.1007/s11694-020-00459-4

Cited by 28 publications

(19 citation statements)

References 22 publications

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“…Pangestu et al [57] extracted pectin from cocoa pod husk by microwave extraction method. They reported that at the optimized condition (pH 1.16, liquid-to-solid ratio 25, and 15 min), a maximum yield of 9.64% was achieved.…”

Section: Microwave Extraction Methodsmentioning

confidence: 99%

A review on pectin extraction methods using lignocellulosic wastes

Zoghi

Vedadi

Esfahani

et al. 2021

Biomass Conv. Bioref.

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Agricultural lignocellulose wastes are highly applicable as a substrate for the production of value-added products (e.g., pectin). Pectin is widely used in the food industry, pharmaceutical, and cosmetic products. So, pectin extraction is of importance. The common method for pectin extraction is based on the acid hydrolysis process. Recently, the use of novel methods is necessary due to the limitation of conventional approaches. This review article aims to consider different methods of pectin extraction from lignocellulosic wastes. In the present article after an overview of the application of pectin in the food industry, pectin effects on human health are mentioned. Afterward, conventional (acidic extraction) and novel (microwave, ultrasound, subcritical water, high pressure, and enzymatic) extraction methods of pectin are discussed in detail. The information of this article could be useful for investigators who want to apply lignocellulosic wastes for pectin extraction.

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Section: Microwave Extraction Methodsmentioning

confidence: 99%

A review on pectin extraction methods using lignocellulosic wastes

Zoghi

Vedadi

Esfahani

et al. 2021

Biomass Conv. Bioref.

View full text Add to dashboard Cite

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“…It was found that a higher oxalic acid concentration, lower pH, and irradiation time increased pectin yield. Moreover, under microwave conditions, the extraction time was shorter than the conventional extraction [10]. Ascorbic acid-based extraction of pectin from cocoa pod husk was carried out.…”

Section: Flavonoids and Alkaloids Pressurized Liquid Extractionmentioning

confidence: 99%

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

Belwal

Cravotto

Ramola

et al. 2022

Foods

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Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.

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“…Increasing the concentration of oxalic acid (lower pH) and the extraction time increased the pectin produced but decreased the degree of esterification. This method can significantly shorten the extraction time compared to conventional methods [ 13 ]. Another study used cellulases to extract pectin enzymatically.…”

Section: Introductionmentioning

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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Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid

Cited by 28 publications

References 22 publications

A review on pectin extraction methods using lignocellulosic wastes

A review on pectin extraction methods using lignocellulosic wastes

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

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