Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels

Abstract Pectin is an essential polysaccharide that normally found in the peels of various fruits and vegetables. It acts as a gelling agent stabilizer many foods pharmaceutical industries. The current study was focused on potential mango peel source pectin. pectin isolated from ( Mangifera Indica ) powder hot water bath at five different extraction conditions viz. temperatures (60, 70, 80, 90 100 °C), pH (1.0, 1.5, 2.0, 2.5 3.0) time 100, 120 140 min). At conditions, yield ranged between 14.60 28.42%. highest condition achieved (28.06%, 28.42% 28.06%) temperature °C, 1.5 pH, min. quality parameters such equivalent weight (450.45 to 1324.24 g), methoxyl content (5.15 7.90%), anhydrouronic acid (48.93 74.62%), degree esterification (43.28% 77.14%), were satisfactory level. In contrast, soluble sugar higher (12.43 23.49%), (AUA) low compared existing data for sources. This indication existence protein extracted applied jelly formulation concentrations (0.5%, 1.0%, 1.5%) identify sensory characteristics. attributes (e.g., color, taste, appearance flavor) highly appreciable 1% concentration other created polynomial model efficiently accounted fluctuation accurately captured actual correlation independent dependent variables. temperature, had substantial impact pectin, according results both single factor studies RSM. optimal determined optimization research be 88.86 1.36, 79.61 min, which produced 23.31% Lastly, manufacturer will able get information regarding can utilized important application food