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Optimization of microwave‐assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization
Author(s) -
Kamal Md. Mostafa,
Ali Md. Rahmat,
Hossain Abul,
Shishir Mohammad Rezaul Islam
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14466
Subject(s) - pectin , extraction (chemistry) , yield (engineering) , response surface methodology , microwave , microwave power , chemistry , chromatography , botany , food science , materials science , biology , physics , quantum mechanics , metallurgy
The aim of this study was to improve the extractability of pectin from Dillenia indica using the green approach that is, microwave‐assisted extraction. For this purpose, Box–Behnken design of response surface methodology was employed to optimize the processing parameters, such as microwave power (170–510 W), pH (1.50–2.50), extraction time (3–9 min), and solid to liquid ratio (1:10–1:30). Results exhibited a significant impact of the estimated factors on pectin yield both independently and collectively. The developed second‐order polynomial model sufficiently elucidated the data variation and adequately explained the actual correlation between the independent and dependent variables. The optimal conditions were obtained at—microwave power: 495.48 W, pH: 1.99, extraction time: 8.93 min, and solid to liquid ratio: 1:20.59, which resulted the pectin yield of >20%. Furthermore, the final quality of extracted pectin obtained at optimum condition was satisfactory in terms of equivalent weight, methoxyl content, anhydrouronic acid, and esterification degree. Practical applications This study investigated the effect of extraction parameters such as microwave power, pH, time, and solid to liquid ratio on the yield of Dillenia indica fruit pectin and the preliminary qualities were also examined at the optimized conditions. Results revealed that microwave‐assisted extraction could be a potential approach to extract the good quality pectin from D. indica fruit. The extracted pectin can be utilized in diverse food and pharmaceutical applications as well as it could help to minimize the stress exerted on the existing pectin sources.