Optimization of microwave assisted extraction of pectin from orange peel
Abstract
In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid-liquid ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422W, irradiation time of 169 s, pH of 1.4 and solid-liquid ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.
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The lack of fit (p = 0.032) indicates that the mathematical model can be used to predict the responses.
“The lack of fit, presenting a value of p = 0.032, indicates that the mathematical model can be used to predict the responses [38].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
Applying a higher voltage raises the temperature of the system because of higher microwave transmission, thus accelerating the heating process.
“The application of a higher voltage will raise the temperature of the system because of the higher microwave transmission, thus accelerating the heating process [38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
At voltages above 70 V, the extraction temperature is high enough and azadirachtin is thermally degraded, because azadirachtin is a thermolabile compound.
“Therefore, it is expected that under these conditions, the extraction temperature is high enough and the metabolite is thermally degraded, since azadirachtin is a thermolabile chemical compound [26,38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
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Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste
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Self-citation
- Authors
- Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R.
- Corresponding author
- Sivakumar, V.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2013-09
- Volume
- 97
- Issue
- 2
- Pages
- 703-709
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2085086781
- Cited by
- 345
- References
- 0
- Citations by year
- 2026: 17 · 2025: 29 · 2024: 36 · 2023: 27 · 2022: 35 · 2021: 34 · 2020: 34 · 2019: 29 · 2018: 26 · 2017: 26 · 2016: 17 · 2015: 14 · 2014: 16 · 2013: 5
- FWCI
- 20.89
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- pectin extraction, orange peel, microwave-assisted extraction, extraction optimization, Box-Behnken design, Derringer desirability function, microwave power, irradiation time, pH, solid-to-liquid ratio, pectin yield
- MeSH terms
- Analysis of Variance, Biotechnology, Hydrogen-Ion Concentration, Microwaves, Models, Theoretical, Pectins, Regression Analysis, Time Factors, Reproducibility of Results, Citrus sinensis
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