Optimization of Pectin Extraction from Passion Fruit Peel using Response Surface Methodology
نویسنده
چکیده
Pectin from passion fruit peels was extracted using citric acid extraction. The effects of citric acid concentration from 0.05 to 0.21 % (wt/wt), extraction time from 30 to 120 minutes and extraction temperatures from 35 to 85 ̊C on pectin yield and the degree of esterification (DE) were investigated. Using the central composite design (CCD), the optimized pectin yield was 6.44 % and degree of esterification was 75.72 % at optimum conditions of citric acid concentration 0.13 % (wt/wt) for 102 minutes of extraction time at 75 ̊C.
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