Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source.

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ID: 45629
2019
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Ranked #23 of 138 articles by views in Carbohydrate polymers

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Abstract
Pectin was extracted from the waste custard apple peel using ultrasound technique and optimized the extraction process by RSM. The various significant process parameters such as liquid-solid ratio, ultra-sonication time, temperature and pH of solution were studied in the range of 10-25 mL g, 10-30 min, 50-80 °C, and 1-3, respectively. The maximum yield of pectin (8.93%) was attained at the optimum condition of 23.52 mL g of liquid-solid ratio, 18.04  min of ultra-sonication time, 63.22 °C of temperature and 2.3 pH of solution. The extracted and commercially available fresh pectin (for comparison purposes) were characterized by various analytical techniques namely, FTIR, DSC, XRD, SEM, and NMR to evaluate their functional groups, thermal properties, crystallinities, morphological and structural characteristics, respectively. The extracted pectin was a toxic free compound as determined by its anti nutritional property study and about 20 mg/mL of antioxidant presented in it.
Reference Key
shivamathi2019optimizationcarbohydrate Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Shivamathi, C S;Moorthy, I Ganesh;Kumar, R Vinoth;Soosai, Michael Rahul;Maran, J Prakash;Kumar, R Shyam;Varalakshmi, P;
Journal Carbohydrate polymers
Year 2019
DOI
S0144-8617(19)30907-5
URL
Keywords
pectin optimization custard apple peel rsm ultra-sonication

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