Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds

• Published in: Carbohydrate polymers 2014-01, Vol.101, p.786-791
• Main Authors: Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R.
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Applied sciences; Biological and medical sciences; Box–Behnken design; Chemical Fractionation - methods; Citrullus - chemistry; Exact sciences and technology; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; General agronomy. Plant production; Hydrogen-Ion Concentration; Microwave assisted extraction; Microwaves; Natural polymers; Optimization; Pectin; Pectins - isolation & purification; Physicochemistry of polymers; Reproducibility of Results; Starch and polysaccharides; Time Factors; Use and upgrading of agricultural and food by-products. Biotechnology; Use of agricultural and forest wastes. Biomass use, bioconversion; Waste Citrullus lanatus fruit rinds; Waste Products
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2013.09.062

•Recovery of natural pectin was extracted from waste Citrullus lanatus fruit rinds.•Box–Behnken design was applied to study interactive effects of process variables.•Microwave irradiation causes the disruptions of cell walls of the plant material.•MAE showed high extraction efficiency within shortest extraction time.•Optimal conditions were determined by Derringer's desired function methodology. In this present study, microwave-assisted extraction (MAE) was applied to extraction of pectin from waste Citrullus Lanatus fruit rinds. Extraction parameters which are employed in this study are microwave power (160–480W), irradiation time (60–180s), pH (1–2) and solid–liquid ratio (1:10–1: 30g/ml) and they were optimized using a four factor three levels Box–Behnken response surface design (BBD) coupled with desirability function methodology. The results showed that, all the process variables have significant effect on the extraction yield of pectin. Optimum MAE conditions for the highest pectin yield from waste C. Lanatus fruit rinds (25.79%) were obtained with microwave power of 477W, irradiation time of 128 s, pH of 1.52, solid–liquid ratio of 1:20.3g/ml respectively. Validation experiment results were well agreed with predicted value.