Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties
This study employed microwave-assisted extraction to extract pectin from dried lemon peel powder. The extraction was carried out using both continuous and intermittent microwave-assisted methods. The effects of several processing input variables (microwave power 360–900 W, irradiation time 20–80 s a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Sustainable Chemistry for the Environment |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2949839225000185 |
| _version_ | 1826535038230986752 |
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| author | Khalid Mehmood Wani Ritesh Patidar |
| author_facet | Khalid Mehmood Wani Ritesh Patidar |
| author_sort | Khalid Mehmood Wani |
| collection | DOAJ |
| description | This study employed microwave-assisted extraction to extract pectin from dried lemon peel powder. The extraction was carried out using both continuous and intermittent microwave-assisted methods. The effects of several processing input variables (microwave power 360–900 W, irradiation time 20–80 s and pH 1–3.5 at a fixed loading ratio 1:15 g/mL on the yield of pectin were studied and optimized using the face-centered response surface design. In the intermittent process, the extraction parameters consisted of microwave power ranging from 300 to 900 W, pulse ratio ranging from 0.5 to 1, and pH levels between 1 and 3.5. The desirability function approach was used during the optimization procedure. The yield of pectin extracted exhibited a positive correlation with the microwave power but demonstrated a negative correlation with the extraction time, and pH. A second-order polynomial model was established from the results, which effectively described the variation in the data and accurately depicted the correlation between the independent variables and the response. The highest pectin yield (47.3 %) from lemon peels was obtained under the optimal conditions of 900 W microwave power, 80 s duration, a pulse ratio of 0.5, and a pH of 1 using the intermittent method. On the other hand, the continuous process resulted comparatively lesser pectin content (44.5 %) at 900 W, 20 s extraction time, and a pH of 1. The optimized results were confirmed and a high level of agreement was obtained between the validation experiment and the projected value. |
| first_indexed | 2025-03-14T02:32:33Z |
| format | Article |
| id | doaj.art-9692b075c6a9494ab90ba64e41a50e6b |
| institution | Directory Open Access Journal |
| issn | 2949-8392 |
| language | English |
| last_indexed | 2025-03-14T02:32:33Z |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Sustainable Chemistry for the Environment |
| spelling | doaj.art-9692b075c6a9494ab90ba64e41a50e6b2025-03-11T04:29:17ZengElsevierSustainable Chemistry for the Environment2949-83922025-03-019100223Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical propertiesKhalid Mehmood Wani0Ritesh Patidar1Corresponding author.; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, IndiaDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, IndiaThis study employed microwave-assisted extraction to extract pectin from dried lemon peel powder. The extraction was carried out using both continuous and intermittent microwave-assisted methods. The effects of several processing input variables (microwave power 360–900 W, irradiation time 20–80 s and pH 1–3.5 at a fixed loading ratio 1:15 g/mL on the yield of pectin were studied and optimized using the face-centered response surface design. In the intermittent process, the extraction parameters consisted of microwave power ranging from 300 to 900 W, pulse ratio ranging from 0.5 to 1, and pH levels between 1 and 3.5. The desirability function approach was used during the optimization procedure. The yield of pectin extracted exhibited a positive correlation with the microwave power but demonstrated a negative correlation with the extraction time, and pH. A second-order polynomial model was established from the results, which effectively described the variation in the data and accurately depicted the correlation between the independent variables and the response. The highest pectin yield (47.3 %) from lemon peels was obtained under the optimal conditions of 900 W microwave power, 80 s duration, a pulse ratio of 0.5, and a pH of 1 using the intermittent method. On the other hand, the continuous process resulted comparatively lesser pectin content (44.5 %) at 900 W, 20 s extraction time, and a pH of 1. The optimized results were confirmed and a high level of agreement was obtained between the validation experiment and the projected value.http://www.sciencedirect.com/science/article/pii/S2949839225000185Degree of esterificationFace-centered designOptimizationMicrowave-assisted extractionPectin yield |
| spellingShingle | Khalid Mehmood Wani Ritesh Patidar Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties Sustainable Chemistry for the Environment Degree of esterification Face-centered design Optimization Microwave-assisted extraction Pectin yield |
| title | Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties |
| title_full | Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties |
| title_fullStr | Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties |
| title_full_unstemmed | Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties |
| title_short | Microwave-assisted extraction of pectin from lemon peel powder: Optimization and physicochemical properties |
| title_sort | microwave assisted extraction of pectin from lemon peel powder optimization and physicochemical properties |
| topic | Degree of esterification Face-centered design Optimization Microwave-assisted extraction Pectin yield |
| url | http://www.sciencedirect.com/science/article/pii/S2949839225000185 |
| work_keys_str_mv | AT khalidmehmoodwani microwaveassistedextractionofpectinfromlemonpeelpowderoptimizationandphysicochemicalproperties AT riteshpatidar microwaveassistedextractionofpectinfromlemonpeelpowderoptimizationandphysicochemicalproperties |