title: Extraction optimization and physicochemical properties of pectin from melon peel.
abstract: In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon peel. A central composite design (CCD) was applied to study the effect of temperature (35-95°C), time (40-200min), pH (1-3) and solvent to sample ratio (10-50v/w) on the yield and degree of esterification (DE). The results showed that the yield and DE ranged from 2.87 to 28.98% and 1.33-29.33%, respectively. Also, the highest extraction yield (29.48±1.7%) was obtained under optimal conditions (pH of 1, temperature of 95°C and ratio of 10v/w after 200min). The protein, ash, carbohydrate and galacturonic acid content of pectin obtained under optimal conditions were about 1.5, 3.5, 10 and 48%, respectively. Rheological experiments determined that melon peel pectin dispersions behaved as a weak gel at concentrations of 1%w/v. The emulsifying activity was 35% and also, the emulsion stability was higher at 4°C than at 23°C.
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran.
authors.forename: Zarifeh
authors.initials: Z
authors.lastname: Raji
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran. Electronic address: khodaiyan@ut.ac.ir.
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.affiliation: Department of Food Science, Technology and Engineering, University of Tehran, 31587-77871, Karaj, Iran.
authors.forename: Karamatollah
authors.initials: K
authors.lastname: Rezaei
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Kiani
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran.
authors.forename: Seyed Saeid
authors.initials: SS
authors.lastname: Hosseini
mesh_terms: D019343:Citric Acid / Q000737:chemistry; D019662:Cucurbitaceae / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D004951:Esterification; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D014783:Viscosity
chemical_list: D004655:Emulsions; D019343:Citric Acid; D010368:Pectins
keywords: Melon peel; Pectin; Response surface methodology