Optimization of pectin extraction from Ubá mango peel through surface response methodology

Oliveira, Anderson do Nascimento; Paula, Daniele de Almeida; Oliveira, Eduardo Basílio de; Saraiva, Sérgio Henriques; Stringheta, Paulo César; Ramos, Afonso Mota

doi:10.1016/j.ijbiomac.2018.02.154

Cited by 62 publications

(27 citation statements)

References 38 publications

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“…e DEc values range from 26.98% to 43.78%, and the values of DEs are in the range of 28.13%-43.02%. It is clear that the values of DEs are generally higher than those of DEc. e fact may be caused by the hydrolysis reaction of carboxylic acid ester in the acidic solution [26]. It is well known that the acid could provide the proton to oxygen atom of carboxyl group and positive electricity of carbonyl carbon atoms improves as a result.…”

Section: Resultsmentioning

confidence: 99%

“…e analysis of variance (ANOVA) was employed to statistical signi cance of the two models, and the corresponding results are listed in Tables 2 and 3. Generally, higher F-value and lower P-value indicate higher signi cance of the independent variables and the models [26,34,35]. e P-values of the two models are all less than 0.0001, which shows the high signi cance of the models [16,26,35].…”

Section: Analysis Of Response Surfacementioning

confidence: 96%

“…Generally, higher F-value and lower P-value indicate higher signi cance of the independent variables and the models [26,34,35]. e P-values of the two models are all less than 0.0001, which shows the high signi cance of the models [16,26,35]. No matter which acid was used, the extraction time, temperature, and pH value signi cantly in uenced the DE of extracted pectin by analysing P-value and F-value of the liner terms.…”

Section: Analysis Of Response Surfacementioning

confidence: 99%

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Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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The influence of extraction variables on degree of esterification (DE) of pectin was studied due to the significant effects of DE on the properties of the pectin-based functional biomaterials. The extracting agents (sulfuric acid and citric acid), pH value of extraction solution, extraction time, and temperature were selected to study the hydrolysis reaction of carboxylic acid ester by response surface methodology (RSM). The hydrolysis reaction occurred more violently in the weak organic acid solution than that in the strong inorganic acid solution. The DE was significantly influenced by pH of extraction solution, extraction time, and temperature through the analysis of variance. In addition, the values of DE reduced with the increasing of extraction temperature, lapse of time, and decreasing of pH value. What is more, the effects of extraction conditions on the yield, monosaccharide composition, content of protein, and ferulic acid were also studied. It is evident that the lower pH value contributed to higher extraction yield. The content of Total CH and GalA of pectin extracted by sulfuric acid were higher than that of pectin extracted by citric acid, and the content of monosaccharide showed an opposite trend.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Response Surfacementioning

confidence: 96%

Section: Analysis Of Response Surfacementioning

confidence: 99%

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Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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“…In this study, pectin was extracted according with the methodology proposed by (do Nascimento Oliveira et al, 2018), with a few modifications. An alcohol insoluble solid was mixed in a conical flask with the extracted solution (solid-liquid ratio of 1:40 (w/v).…”

Section: Pectin Extractionmentioning

confidence: 99%

Artificial Neural Networks (ANNs) and Response Surface Methodology (RSM) Approach for Modeling and Optimization of Pectin Extraction from Banana Peel

Aklilu¹

2020

Preprint

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The present study, the influence of three independent variables for extraction of pectin were investigated and optimized using artificial neural network and response surface methodology on the yield and degree of esterification of banana peel pectin obtained using acid extraction method. The results revealed that properly trained artificial neural network model is found to be more accurate in prediction as compared to response surface method model. The optimum conditions were found to be temperature of 82oC, pH of 2 and extraction time of 102 min in the desirable range of the order of 0.977. The yield of pectin and degree of esterification under these optimum conditions was 15.64% and 65.94, respectively. Temperature, extraction time and pH revealed a significant (p < 0.05) effect on the pectin yield and degree of esterification. The extracted banana peel pectin was categorized as high methoxyl pectin, based on the high methoxyl content and degree of esterification. In general, the findings of the study show that banana peel can be explored as a promising alternative for the commercial production of pectin.

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“…However, the optimum temperature range for anthocyanins is not sufficient for recovery of polyphenols and pectin. Polyphenols are extracted at temperatures >70 °C and pectin at temperatures >85 °C 12,13 . Furthermore, polyphenols were observed to degrade when co‐extracted with pectin at 90 °C 7 .…”

Section: Introductionmentioning

confidence: 99%

Comparison of physicochemical properties and economic gain from three‐stage and two‐stage sequential valorization of mango peels

Mugwagwa

Chimphango

2020

Biofuels Bioprod Bioref

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Three‐stage sequential extraction of anthocyanins, polyphenols, and pectin has the potential to enhance the product's functional properties and the economic value of mango (Mangifera indica L.) peels beyond the two‐stage processes (anthocyanin‐pectin and polyphenol‐pectin). A three‐stage process was developed by incorporating a polyphenol extraction stage in a sequential process where anthocyanins and pectin were co‐extracts. Anthocyanins were extracted first (80% ethanol (EC)/2% acetic acid/25 °C/1 h), generating a residue from which polyphenols were extracted (65–85% EC/20–80 min/70 °C), based on a full factorial statistical experiment. Pectin was subsequently extracted from the second‐stage residues (0.25% ammonium oxalate / oxalic acid / 85 °C / 1 h). The economic benefits (net present value (NPV), payback period (PBP), product minimum selling price (PMSP) of the three‐stage sequential process (anthocyanin, polyphenol, and pectin) and the two‐stage processes (anthocyanin‐pectin and polyphenol‐pectin) were evaluated over a plant life of 25 years. Polyphenols and pectin from the three‐stage process had >65% higher antioxidant capacity and up to 10.4% higher purity, respectively, when compared with those from the two‐stage processes. There is also more economic gain from the three‐stage process (NPV −$4 31 285, PBP −3 years, PMSP < $10/kg) than the anthocyanin‐pectin process (NPV −$3 76 917, PBP −3.22 years, PMSP < $10/kg) and the polyphenol‐pectin process (NPV −$235 599, PBP −4.29 years, PMSP < $30/kg). Thus, three‐stage sequential extraction is an economic process, which enables the recovery of three value‐added food ingredients with improved functional properties from mango peels.© 2020 Society of Chemical Industry and John Wiley & Sons, Ltd

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Optimization of pectin extraction from Ubá mango peel through surface response methodology

Cited by 62 publications

References 38 publications

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Artificial Neural Networks (ANNs) and Response Surface Methodology (RSM) Approach for Modeling and Optimization of Pectin Extraction from Banana Peel

Comparison of physicochemical properties and economic gain from three‐stage and two‐stage sequential valorization of mango peels

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