Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel

• Published in: Carbohydrate polymers 2014-11, Vol.112, p.622-626
• Main Authors: Thirugnanasambandham, K., Sivakumar, V., Prakash Maran, J.
• Format: Article
• Language: English
• Subjects: Applied sciences; Biological and medical sciences; Box–Behnken design; Cactaceae - chemistry; Chemical Fractionation - methods; Dragon fruit; Exact sciences and technology; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Microwave extraction; Microwaves; Models, Chemical; Models, Theoretical; Natural polymers; Optimization; Pectin; Pectins - isolation & purification; Physicochemistry of polymers; Starch and polysaccharides; Temperature
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2014.06.044

•Pectin is extracted from dragon fruit peel using microwave assisted extraction in first time.•Box–Behnken design was used to study the extraction process.•Second order polynomial regression model was developed.•Experimental values are close agreement with predicted values.•Derringer's desired function methodology was employed for optimization. Microwave assisted extraction (MAE) technique was employed for the extraction of pectin from dragon fruit peel. The extracting parameters were optimized by using four-variable-three-level Box–Behnken design (BBD) coupled with response surface methodology (RSM). RSM analysis indicated good correspondence between experimental and predicted values. 3D response surface plots were used to study the interactive effects of process variables on extraction of pectin. The optimum extraction conditions for the maximum yield of pectin were power of 400W, temperature of 45°C, extracting time of 20min and solid–liquid ratio of 24g/mL. Under these conditions, 7.5% of pectin was extracted.