Cited by 345Polysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsAgricultural and Biological Research

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Optimization of microwave assisted extraction of pectin from orange peel

Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R.·2013·Carbohydrate Polymers

DOI 10.1016/j.carbpol.2013.05.052

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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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“%) for maximal pectinase production by B.licheniformis KIBGE IB-21 (Rehman et al., 2012).”
Background
Optimization of Pectin Extraction Using Response Surface Methodology: A Bibliometric Analysis
de Sousa, L., Coelho, R. C., Muniz, E., & Barbosa, H. D. S. (2022) · Social Science Research Network · doi:10.2139/ssrn.4079353 · Cited by 21
Effect of microwave-assisted hydrothermal extraction on the bioactive compounds and antioxidant activities of dateplum persimmon juice and vinegar
Hu, Y., Yan, H., Yin, Y., Li, X., Li, H., & Ren, D. F. (2021) · LWT · doi:10.1016/j.lwt.2021.112642 · Cited by 20
Drying Kinetics and Optimisation of Pectin Extraction from Banana Peels via Response Surface Methodology
Lin, C.-B., & Cze, C. Y. (2018) · MATEC Web of Conferences · doi:10.1051/matecconf/201815201002 · Cited by 21
“Yet, excess amount of solvent decreased the pectin yield because the solvent was saturated with the solute and this reduced the penetration and mass transfer rate of the pectin into the extraction solvent [24].”
Background
Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment
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“It is an α-galacturonic acid heteropolysaccharide with a variable number of natural water-soluble methyl ester groups extracted from the cell walls of plants [39,40].”
Background
Responsive coatings from naturally occurring pectin polysaccharides.
Veisi, Z., Gallant, N., Alcantar, N., & Toomey, R. G. (2019) · Colloids and Surfaces B: Biointerfaces · doi:10.1016/j.colsurfb.2018.12.060 · Cited by 20
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Lun, Y. E., Abdullah, S. R., Hasan, H., Othman, A. R., Kurniawan, S., Imron, M., al Falahi, O. A., Said, N. S. M., Sharuddin, S. S. N., & Ismail, N. (2022) · Journal of Environmental Management · doi:10.1016/j.jenvman.2022.114832 · Cited by 19
Microwave-Assisted Water Extraction
Seoane, P., Flórez-Fernández, N., Piñeiro, E., & González, H. D. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809380-1.00006-1 · Cited by 19
Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice
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“…reported that the extraction e ﬃ ciency of pectin could be improved by raising the MW power from 160 W to 480 W under the same solid–liquid ratio, caused by the direct e ﬀ ects of the MW energy on the plant materials [43]. caused by the direct effects of the MW energy on the plant materials [43].”
Background
Antioxidant and flexible bioplastics based on microwave-assisted extracted coffee fruit cascara pectic polysaccharides
Oliveira, G., Petronilho, S., Kapuśniak, K., Kapuśniak, J., del Castillo, M. D., Coimbra, M. A., Ferreira, P., Passos, C., & Gonçalves, I. (2024) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2024.142264 · Cited by 18
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Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity
Tang, W., Zhang, M., & Fang, Z. (2015) · Journal of food science and technology · doi:10.1007/s13197-014-1444-1 · Cited by 18
“1a, b, c) indicated that the developed model is adequate to describe the PPWP extraction yield (Prakash et al. 2013; Samavati 2013).”
Method
Extraction and characterization of pectin from passion fruit peel, and its application in synbiotic ice cream: A study from Phetchabun, Thailand
Pimisa, R., Bankeeree, W., Maneerat, S., Pongcharoen, P., Prasongsuk, S., & Hwanhlem, N. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100510 · Cited by 17
Fabrication of cucumber peel extract‐imbued dragon fruit peel pectin hydrogel packaging films: Assessment in preservation of chicken meat
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Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology
Xu, H., Zhang, Y.-Q., Wang, S.-B., Wang, W.-D., Yu, N.-N., Gong, H., & Ni, Z.-Z. (2022) · Quality Assurance and Safety of Crops & Foods · doi:10.15586/qas.v14i1.1033 · Cited by 17
“X2 60 70 80 Extraction temperature (°C) X3 40 45 50 Extraction time (min) X4 10 20 30 Quality Assurance and Safety of Crops & Foods 14 (1) 105 solvent and improves the dissolution of active ingredients from raw material (Prakash-Maran et al., 2013).”
Background
Effects of acoustic power and ph on pectins-enriched extracts obtained from citrus by-products. Modelling of the extraction process.
Umaña, M. M., Dalmau, M. E., Eim, V., Femenia, A., & Rosselló, C. (2019) · The Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9975 · Cited by 17
Microwave-Assisted Green Extraction Technology for Sustainable Food Processing
Uzel, R. (2018) · Emerging Microwave Technologies in Industrial, Agricultural, Medical and Food Processing · doi:10.5772/intechopen.76140 · Cited by 17
Ultrasound, microwave and Box-Behnken Design amalgamation offered superior yield of gum from Abelmoschus esculentus: Electrical, chemical and functional peculiarity
Nagpal, M., Aggarwal, G., Jindal, M., Baldi, A., Jain, U., Chandra, R., & Madan, J. (2018) · Computers and Electronics in Agriculture · doi:10.1016/j.compag.2017.12.036 · Cited by 17
Intensification of marrubiin concentration by optimization of microwave-assisted (low CO2 yielding) extraction process for Marrubium vulgare using central composite design and antioxidant evaluation
Mittal, V., & Nanda, A. (2017) · Pharmaceutical Biology · doi:10.1080/13880209.2017.1297837 · Cited by 17
“A polynomial second order Equation (1) was used to determine the linear (bi), quadratic (bii), and interaction terms (bij), for coded independent variable xi and xj where b0 represents the coefficient of interception and e is the error (Prakash Maran et al. 2013a).”
BackgroundMethod
Structures, isolation and health-promoting properties of pectic polysaccharides from cell wall-rich food by-products: a source of functional ingredients
Karboune, S., & Khodaei, N. (2016) · Current Opinion in Food Science · doi:10.1016/j.cofs.2016.02.003 · Cited by 17
Oxidative degradation of the sulfated polysaccharide isolated from sea cucumber Holothuria nobilis
Dong, X.-D., Pan, R., Zou, S.-M., He, M., & Wang, C.-H. (2015) · doi:10.1016/j.procbio.2014.12.016 · Cited by 17
Food industry by-products valorization and new ingredients
Rodriguez-Lopez, A. D., Melgar, B., Conidi, C., Barros, L., Ferreira, I., Cassano, A., & Garcia-Castello, E. M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-818293-2.00005-7 · Cited by 17
Citrus by-products valorization using deep eutectic solvents – A review
da Silva, C. N., de Almeida, L. M. P., Lemes, A. C., & Ribeiro, B. D. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104446 · Cited by 16
Ultrasound-Assisted Extraction of Anthocyanins from Malus ‘Royalty’ Fruits: Optimization, Separation, and Antitumor Activity
Liu, Y., Zhao, Y.-H., Zhuo, Y., Li, Y., Meng, J., Wang, Y., & Li, H.-H. (2022) · Molecules · doi:10.3390/molecules27134299 · Cited by 16
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High and low esterification degree pectins decomposition by hydrolysis and modified Maillard reactions for furfural production
López-Mercado, J., Nambo, A., Toribio-Nava, M.-E., Melgoza-Sevilla, O., Cázarez-Barragán, L., Cajero-Zul, L., Guerrero-Ramírez, L., Handy, B., & Cárdenas-Galindo, M. (2018) · Clean Technologies and Environmental Policy · doi:10.1007/s10098-018-1570-y · Cited by 16
Potential Industrial Use of Compounds from By-Products of Fruits and Vegetables
Ahmad, F., & Khan, S. T. (2019) · Springer eBooks · doi:10.1007/978-3-030-24903-8_10 · Cited by 24
Evaluation of pectin extractions and their application in the alkaline Maillard reaction
Guízar-Amezcua, M.-G., Pineda-Santana, A., Gónzalez-Domínguez, M.-I., Cajero-Zul, L. R., Guerrero‐Ramírez, L., López-Miranda, A., Nambo, A., & López-Mercado, J. (2022) · Scientific Reports · doi:10.1038/s41598-022-22002-9 · Cited by 17
Multi-objective optimization and extraction mechanism understanding of ionic liquid assisted in extracting essential oil from Forsythiae fructus
Shi, G., Lin, L., Liu, Y.-L., Chen, G., Fu, S., Luo, Y.-T., Yang, A., Zhou, Y., Wu, Y., & Li, H. (2021) · Alexandria Engineering Journal · doi:10.1016/j.aej.2021.12.035 · Cited by 15
Microwave Assisted Extraction of Bioactive Carbohydrates from Different Morphological Parts of Alfalfa (Medicago sativa L.)
Solarte, D. A., Ruiz-Matute, A. I., Chito-Trujillo, D., Rada-Mendoza, M., & Sanz, M. L. (2021) · Foods · doi:10.3390/foods10020346 · Cited by 15
“Considering the high dependence among some of these parameters, MAE usually requires the optimization of the extraction conditions using experimental design approaches [29].”
Method
Pre-Carbonization of B/N/O heteroatom-codoped hierarchical porous carbon spheres derived from bio-waste orange peel for high-performance supercapacitors
Vinu, M., Prabu, S., Virgin, A., Chiang, K.-Y., Srivastava, B., & Ranjithkumar, R. (2025) · Materials research bulletin · doi:10.1016/j.materresbull.2025.113441 · Cited by 14
Optimization of Pectin Extraction from Melon Peel as a New Source of Pectin and Pectin Hydrolysate with Prebiotic Potential
Bilraheem, S., Srinuanpan, S., Cheirsilp, B., Upaichit, A., Kawai, F., & Thumarat, U. (2024) · Foods · doi:10.3390/foods13162554 · Cited by 14
“Also, a high value of the solvent-to-sample ratio enhances pectin yield from melon peel extraction (Figure 1A,B,F), possibly due to the enlarged contact surface area between the melon peels and the solvent [33].”
Background
Microwave- and Ultrasonication-Based Intensified and Synergetic Approaches for Extraction of Bioactive Compounds from Pomegranate Peels: Parametric and Kinetic Studies
Singh, N., Patle, D., & Kumar, S. (2024) · Industrial & Engineering Chemistry Research · doi:10.1021/acs.iecr.4c00661 · Cited by 14
Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system
Aldemir, H., Kamiloğlu, A., & Çakır, Ö. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02458-1 · Cited by 14
Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.
Karadağ, A., Özkan, K., & Sagdic, O. (2024) · Journal of Food Science · doi:10.1111/1750-3841.16999 · Cited by 14
Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree
Zhou, L., Tey, C. Y., Bingol, G., Balaban, M., & Cai, S. (2021) · Current Research in Food Science · doi:10.1016/j.crfs.2021.12.006 · Cited by 14
Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies
Khurshida, S., & Deka, S. C. (2021) · Journal of food science and technology · doi:10.1007/s13197-021-05020-9 · Cited by 14
“The pectin extraction was done following the method of Prakash et al. (2013) with slight modification.”
Method
Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage
Sarkar, R., Roy, M., Alam, M., Sarkar, A., Alarfaj, A., Alharbi, S., & Ansari, M. J. (2025) · Discover Food · doi:10.1007/s44187-025-00290-0 · Cited by 13
Valorization of waste prickly pear peels: optimization for pectin extraction, characterization, and development of edible film
Weldearegay, S. G., Gaddala, B., Fentie, E. G., Sundramurthy, V. P., & Priya, L. S. (2024) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-024-05833-6 · Cited by 15
“The rapid transfer of electromagnetic energy induces molecular motion and heating, which leads to increased release of pectin from the plant material into the solvent to enhance the efficiency of the extraction process [35].”
Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization
Saini, A., Kumar, V., Kaur, R., Kumar, S., Gautam, N., & Janghu, S. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02361-9 · Cited by 13

Authors: Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R.
Corresponding author: Sivakumar, V.
ORCID: Sivakumar, V.
Sridhar, R.
Venue: Carbohydrate Polymers
Publisher: Elsevier BV
Published: 2013-09
Volume: 97
Issue: 2
Pages: 703-709
ISSN: 0144-8617 (ISSN-L)
DOI: 10.1016/j.carbpol.2013.05.052
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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Optimization of microwave assisted extraction of pectin from orange peel

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