title: Optimization of continuous and intermittent microwave extraction of pectin from banana peels.
abstract: Continuous and intermittent microwave-assisted extractions were used to extract pectin from banana peels. Extraction parameters which were employed in the continuous process were microwave power (300-900W), time (100-300s), pH (1-3) and in the intermittent process were microwave power (300-900W), pulse ratio (0.5-1), pH (1-3). The independent factors were optimized with the Box-Behnken response surface design (BBD) (three factor three level) with the desirability function methodology. Results indicate that the independent factors have substantial effect on the pectin yield. Optimized solutions for highest pectin yield (2.18%) from banana peels were obtained with microwave power of 900W, time 100s and pH 3.00 in the continuous method while the intermittent process yielded the highest pectin content (2.58%) at microwave power of 900W, pulse ratio of 0.5 and pH of 3.00. The optimized conditions were validated and close agreement was observed with the validation experiment and predicted value.
authors.affiliation: Department of Agriculture and Biosystems Engineering, South Dakota State University, Brookings, SD, United States. Electronic address: gabriela.swamy@sdstate.edu.
authors.forename: Gabriela John
authors.initials: GJ
authors.lastname: Swamy
authors.affiliation: Department of Agriculture and Biosystems Engineering, South Dakota State University, Brookings, SD, United States.
authors.forename: Kasiviswanathan
authors.initials: K
authors.lastname: Muthukumarappan
mesh_terms: D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D028521:Musa / Q000737:chemistry*; D010368:Pectins / Q000302:isolation & purification*; D010936:Plant Extracts / Q000302:isolation & purification*
chemical_list: D010936:Plant Extracts; D010368:Pectins
keywords: Banana peel; Box–Behnken design; Continuous and intermittent microwave extraction; Optimization; Pectin