Journal
BIORESOURCE TECHNOLOGY
Volume 99, Issue 13, Pages 5561-5566Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2007.10.058
Keywords
pectin extraction; passion fruit peel; degree of esterification; response surface methodology; central composite design
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A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin. (C) 2007 Elsevier Ltd. All rights reserved.
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