Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology

Sundarraj, Antony Allwyn; Vasudevan, Ranganathan Thottiam; Gobikrishnan, Sriramulu

doi:10.1016/j.ijbiomac.2017.08.065

Cited by 60 publications

(36 citation statements)

References 21 publications

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“…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%

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: Analysis Of Response Surfacementioning

confidence: 96%

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 recent years, the use of organic acids, such as citric acid, has become the main trend in the extraction of pectin . Citric acid and oxalic acid have achieved good effects in the extraction of pectin in sugar beet and jackfruit . Compared with inorganic acids, the non‐toxic organic acids are more environment friendly, but the subsequent treatment of organic acid extraction is complicated.…”

Section: Introductionmentioning

confidence: 94%

Eco‐friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND: Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS:The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 ∘ C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g −1 . Under these conditions, the pectin yield was 149.6 g kg −1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G ′ and G ′′ moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION: This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction.

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“…Jackfruit (Artocarpus integer) can be a genus of roughly sixty species of Southeast Asia and Pacific origin, belonging to the mulberry family, Moraceae (Zerega & Motley, 2001). Jackfruit is indigenous to India and unfolded out into tropic regions, including Republic of Indonesia (Ismadji et al, 2008;Sundarraj et al, 2018). A. integer plant has been used as ancient medication to treat protozoal infection and symptom (Syah et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…"Assuming that one jackfruit costs only Rs. 3 and the national average waste is only 50%, India is losing Rs 214 crore worth of food every year", (Sundarraj et al, 2018). Appropriate methods to convert these wastes into value-added products will serve the dual purpose of environmental protection and value addition (Sundarraj & Ranganathan, 2017).…”

Section: Introductionmentioning

confidence: 99%

EXTRACTION AND CHARACTERIZATION OF CELLULOSE FROM JACKFRUIT (Artocarpus integer) PEEL

Sundarraj¹,

Coimbatore²,

TamilNadu³

et al. 2018

JEBAS

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In the present study, cellulose was extracted from de-pectinated peel of Jackfruit. The peel was treated with alkali followed by a chemical process treatment. In present study, yield of jackfruit cellulose was 27g / 100g. The average particle size and zeta potential value of extracted cellulose is 0.730nm and -15.7mV respectively. Further, morphological characterization was carried out by using scanning microscopy. FTIR spectroscopy analysis revealed the presence of major absorptions indicative of cellulose and hemicellulose. The thermal profiles of the residual waste occurred in a minimum three steps, which representing the degradation profiles of hemicellulose, cellulose, and lignin * Corresponding author

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Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology

Cited by 60 publications

References 21 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

Eco‐friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water

EXTRACTION AND CHARACTERIZATION OF CELLULOSE FROM JACKFRUIT (Artocarpus integer) PEEL

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