Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel

Abstract

Four factors three level face centered central composite response surface design was employed in this study to investigate and optimize the effect of process variables (liquid-solid (LS) ratio (10:1-20:1ml/g), pH (1-2), sonication time (15-30min) and extraction temperature (50-70°C)) on the maximum extraction yield of pectin from waste Artocarpus heterophyllus (Jackfruit) peel by ultrasound assisted extraction method. Numerical optimization method was adapted in this study and the following optimal condition was obtained as follows: Liquid-solid ratio of 15:1ml/g, pH of 1.6, sonication time of 24min and temperature of 60°C. The optimal condition was validated through experiments and the observed value was interrelated with predicted value.

Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace

“…Pectin recovery through a UAE is based on the cavitation effect of ultrasound waves that induces enlargement of the pores within the plant cell walls (swelling), accelerating the penetration of solvent The influence of sonication time on pectin yield was also studied and the results are presented in Figure 1C,E,F in the form of combined effect with amplitude, pH, and SLR, respectively. Pectin recovery through a UAE is based on the cavitation effect of ultrasound waves that induces enlargement of the pores within the plant cell walls (swelling), accelerating the penetration of solvent into the plant material by diffusion, and finally resulting in a disruption of the solid matrix and liberation of the polysaccharide to the outer medium [16,20,33,38]. In the case of this study, pectin yield increased with the duration of the ultrasound treatment and the maximum yield was obtained after 20min (60% amplitude, pH of 2.5, 1:20 g/mL SLR) of exposure of apple pomace to ultrasonic waves.…”

Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen

“…The ultrasonic extraction mechanism involves the following processes: fragmentation, erosion, effect, sonoporation, local shear stress, and detexturation [12]. During the propagation of the ultrasounds into the solvent, the molecules' speed increases and cell disruption appears when the cavitation bubbles collapse on the cell surface [13,14].…”

Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: influence of temperature, frequency and operation mode

“…The ability of ultrasound to accelerate the extraction and reduce the processing time has been extensively studied for several classes of compounds present in diverse types of samples, including pomegranate peels (Kazemi et al ., ), Artocarpus heterophyllus fruit peel (Moorthy et al ., ), mulberry pulp (Espada‐Bellido et al ., ), orange peels (Khan et al ., ), potato peels (Kumari et al ., ), among others. However, there is limited information on how frequency and mode of application of ultrasound combined with temperature can affect extraction processes.…”