title: Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel.
abstract: Microwave assisted extraction (MAE) technique was employed for the extraction of pectin from dragon fruit peel. The extracting parameters were optimized by using four-variable-three-level Box-Behnken design (BBD) coupled with response surface methodology (RSM). RSM analysis indicated good correspondence between experimental and predicted values. 3D response surface plots were used to study the interactive effects of process variables on extraction of pectin. The optimum extraction conditions for the maximum yield of pectin were power of 400 W, temperature of 45 °C, extracting time of 20 min and solid-liquid ratio of 24 g/mL. Under these conditions, 7.5% of pectin was extracted.
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
authors.forename: K
authors.initials: K
authors.lastname: Thirugnanasambandham
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India. Electronic address: drvsivakumar@yahoo.com.
authors.forename: V
authors.initials: V
authors.lastname: Sivakumar
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
authors.forename: J
authors.initials: J
authors.lastname: Prakash Maran
mesh_terms: D029421:Cactaceae / Q000737:chemistry*; D005591:Chemical Fractionation / Q000379:methods*; D008872:Microwaves; D008956:Models, Chemical; D008962:Models, Theoretical; D010368:Pectins / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D010368:Pectins
keywords: Box–Behnken design; Dragon fruit; Microwave extraction; Optimization; Pectin