Optimization of pectin yield extracted from coffee Arabica pulp using response surface methodology
Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45–75 min), temperature (80–100 °C), solid to liquid ratio (SLR) (1:20, 1:27.5, and 1:35), and pH (1.5, 2, and 2.5)...
Main Authors: | Girma Biratu, Henock Woldemichael Woldemariam, Girma Gonfa |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2024-04-01
|
Series: | Heliyon |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024056676 |
Similar Items
-
Effect of temperature and extraction time on quality of pectin from arabica coffee pulp
by: Murna Muzaifa, et al.
Published: (2023-12-01) -
Comparison of Analytical Methods for Determining Methylesterification and Acetylation of Pectin
by: Yang Yu, et al.
Published: (2021-05-01) -
Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks
by: Zelin Li, et al.
Published: (2023-01-01) -
Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process
by: Seyed Hadi Peighambardoust, et al.
Published: (2021-03-01) -
Purification of Coffee Polyphenols Extracted from Coffee Pulps (<i>Coffee arabica</i> L.) Using Aqueous Two-Phase System
by: Phuong Hong Le, et al.
Published: (2023-08-01)