Multi-objective optimization of pectin extraction from orange peel via response surface methodology: yield and degree of esterification

Duwee, Yun Shuang; Kiew, Peck Loo; Yeoh, Wei Ming

doi:10.1007/s11694-022-01305-5

Cited by 21 publications

(10 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The highest DE existed with acetic acid, followed by HCl and citric acid, but HNO 3 produced the lowest %DE value. The highest DE (45.82%) achieves the optimum extraction conditions of pH–2.19 under an elevated temperature of 90 °C that controls for 66 min 54 . But the pectin extracted from lemon and pomegranate showed a lower HM grade with a %DE within 29.73–30.23% and 47.43%, respectively 50,53 .…”

Section: Resultsmentioning

confidence: 94%

“…The highest DE (45.82%) achieves the optimum extraction conditions of pH-2.19 under an elevated temperature of 90 °C that controls for 66 min. 54 But the pectin extracted from lemon and pomegranate showed a lower HM grade with a %DE within 29.73-30.23% and 47.43%, respectively. 50,53 These values mainly varied with fruit ripeness, places of origin and region, parts of fruits, and extraction process.…”

Section: De Pomegranate; Hnomentioning

confidence: 89%

See 1 more Smart Citation

Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Haque

2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundThis study aimed to extract pectin from various fruits peel, namely apple, orange, green citron and pomegranate, and evaluate the effect of experimental conditions. The extraction continued under 50–90°C extraction temperatures with the solid‐liquid ratio of 0.03 to 0.08 g/ml within 120–180 minutes. The Box‐Behnken Design (BBD) was applied at three‐level and four‐factor factorial design, including 29 experiments for each extraction with varied conditions. The interaction effects were investigated from the data analysis. Each experiment's optimal conditions were optimized by applying its maximum desirability function for the highest response with the best combined independent parameters.ResultsThe outcomes were varied for % yield (11.70–37.37%), %MC (1.55–4.69), %AUA (65.98–82.32%) and %DE (48.53–56.75). The maximum amount was found in apples, whereas the lowest was in pomegranates. All the significant parameters are related to the experimental conditions, and values depend on the independent variables. The optimization process experimented against predicted values error within the 10%, supported the developed quadratic model and indicated its significance. The 3D response surface plot discovered the interaction between the independent variables and their influences on the dependent variables.ConclusionUnder varied optimized experimental conditions, the physicochemical results provide high‐quality pectin extracted from pomegranate, orange, green citron, and apple peel waste, which are potential sources of commercial pectin. The extract was considered high methyl ester pectin with a degree of esterification of >50% and pectin purity with an AUA content of > 65%. Therefore, the studied peel pectin could be a food additive for numerous uses. The currently developed procedure effectively reuses the waste resources that contributed to a novel concept to explore the natural assets for food and pharmaceutical applications.This article is protected by copyright. All rights reserved.

show abstract

Section: Resultsmentioning

confidence: 94%

Section: De Pomegranate; Hnomentioning

confidence: 89%

Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Haque

2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…This method is faster and more energy-efficient than traditional extraction methods, and it can also result in a higher yield of pectin. The pectin extracted from orange peel has a wide range of applications in the food industry, including as a gelling agent in jams, jellies, and other fruit products, as a stabilizer in dairy products and beverages, and as a thickener in sauces and dressings (Duwee et al, 2022). In addition, orange peel pectin has been found to have potential health benefits, such as reducing cholesterol levels and improving gut health.…”

Section: Orange Peel For Pectin Extractionmentioning

confidence: 99%

Volume 12, No. 2, 2023

2023

IJAB

View full text Add to dashboard Cite

Orange peel waste (OPW) is a byproduct generated in large quantities during the juice extraction process in the citrus industry. Due to its high content of bioactive compounds and organic matter, OPW has the potential to be used in various industrial applications, thus reducing the environmental impact associated with its disposal. One of the most promising applications of OPW is in the production of animal feed, where it can be used as a source of dietary fiber, pectin, and antioxidants. In addition, OPW can be used as a source of natural pigments and flavors in the food industry, particularly in the production of confectionery, bakery products, and beverages. Another potential application of OPW is in the production of biofuels and biochemicals. The high concentration of carbohydrates in OPW makes it a suitable substrate for the production of ethanol, which can be used as a fuel or a feedstock for the production of other chemicals. Furthermore, OPW can be used as a source of essential oils, which can be used in the fragrance and cosmetics industries. Other industrial applications of OPW include the production of biodegradable polymers, wastewater treatment, and the remediation of contaminated soils. However, the utilization of OPW in industrial applications is still limited by several factors, such as the high variability in composition and the lack of standardization in processing methods. In conclusion, OPW is a promising source of value-added products that can be used in various industrial applications. Further studies are needed to optimize the utilization of OPW and to overcome the challenges associated with its processing and standardization.

show abstract

“…The initial acid treatment employed for pectin extraction possibly removed soluble sugars, gums, and aqueous extracts, among other non-fibrous components, which increased the cellulose and lignin concentrations and reduced the process yield, without affecting cellulose yield (Table 1). Pectin is the most complex polysaccharide that makes up the primary cell walls of all plants [32]; it is especially abundant in orange, and its content can vary from 13% to 35% depending on the extraction method used [33,34]. Pectin has been widely used in the food industry, as a thickener, emulsifier, and stabilizer, and in addition, it has shown many benefits for human health [35,36].…”

Section: Extraction Of Cellulose-based Materials With Extrusionmentioning

confidence: 99%

Modification of Orange Bagasse with Reactive Extrusion to Obtain Cellulose-Based Materials

2022

View full text Add to dashboard Cite

Orange bagasse (OB) could be considered a sustainable, renewable, and low-cost biomass for the extraction of cellulose. In this context, reactive extrusion can be considered an excellent, eco-friendly, alternative process for the extraction of cellulose from lignocellulosic materials. Thus, the present study aimed to obtain cellulose-based materials with a reactive extrusion process and also to investigate the impact of pectin on the delignification process. Two groups of samples (OB and depectinizated OB) were submitted to extrusion with sulfuric acid or sodium hydroxide in one-step processes. The cellulose content of extruded materials was highly affected by pectin content in the raw material; the thermal profile (TGA curves) and crystallinity also changed. The cellulose content of modified materials ranged from 18.8% to 58.4%, with a process yield of 30.6% to 79.2%. The alkaline reagent provided the highest cellulose content among all extrusion treatments tested, mainly for OB without pectin. The extrusion process was considered an efficient and promising process for extracting cellulose from citrus residue. Materials produced in this study can be used as sources of cellulose fiber for various products and processes, such as in the food industry, fermentation substrates, or refined applications after subsequent treatments.

show abstract

Multi-objective optimization of pectin extraction from orange peel via response surface methodology: yield and degree of esterification

Cited by 21 publications

References 54 publications

Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Volume 12, No. 2, 2023

Modification of Orange Bagasse with Reactive Extrusion to Obtain Cellulose-Based Materials

Contact Info

Product

Resources

About