Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango (Mangifera indica L.) peel pectin by response surface methodology

• Published in: Preparative biochemistry & biotechnology Vol. 52; no. 6; pp. 711 - 723
• Main Authors: Vellaisamy Singaram, Anantha Janani, Ganesan, Nandhini Devi
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 01-07-2022; Taylor & Francis Ltd
• Subjects: Anhydrouronic acid; Bioactive compounds; Box-Behnken optimization; degree of esterification; Design of experiments; equivalent weight; Esterification; Experimental design; Food plants; Food processing; Food waste; low methoxylated pectin; Mangoes; Mathematical models; microwave-assisted extraction; Parameters; Pectin; pH effects; Plant-based foods; Raw materials; Response surface methodology
• ISSN: 1082-6068; 1532-2297
• DOI: 10.1080/10826068.2021.1989697

Extraction is considered to be a critical unit operation to recover bioactive compounds from the in-situ state of many plant-based food processing wastes. The characteristics of pectin were predicted to vary with the source of raw material, extraction and post-extraction conditions. The study was focused to investigate the optimal conditions for extracting mango peel pectin (MPP) with increased yield and quality by microwave-assisted extraction (MAE). Box Behnken experimental design was used to model the influence of extraction parameters (microwave power, pH, and time) on the responses (yield, esterification degree, equivalent weight, anhydrouronic acid, and methoxyl content of pectin). The predicted models were adequately fitted to the experimental data (p ≤ 0.001) for all the response variables. A higher yield of pectin with better quality was obtained with optimal conditions of microwave power 606 watts (W), extraction time 5.15 min, and pH 1.83. The MPP obtained is categorized as low-methoxyl pectin as the range for the degree of esterification (DE) at all possible treatment variations remained below 50%. The study revealed that mango peel was an effective alternative source of pectin which could be extracted by microwave method on large scale.