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Pectin extraction from citron peel: optimization by Box–Behnken response surface design
Bahare Pasandide,Faramarz Khodaiyan,Zeinab Mousavi,Seyed Saeid Hosseini 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
In this study, the effect of acidic extraction conditions (time of 30–90 min, temperature of 75–95 C and pH of 1.5–3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box– Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieved at extraction time of 90 min, temperature of 95 C and pH of 1.5, as optimal extraction conditions, which was close to the predicted value (29.87%). Under optimum extraction conditions, the DE and the emulsifying activity were 51.33 and 46.2%, respectively. In addition, the emulsions were 93.9 and 93.5 stable at 4 C, 93.7 and 93.1 at 23 C after 1 and 30 days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (\1.0% w/v), while this behavior was changed to pseudoplastic with increasing concentration.