Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin
Applications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties from waste biomass peels of Aframomum angustifolium...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2023-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2023/5277914 |
| _version_ | 1797667997081403392 |
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| author | Akuro Blaise Mbaku Pride Ndasi Ngwasiri Wilson Agwanande Ambindei Ngwa Martin Ngwabie Martin Benoit Ngassoum |
| author_facet | Akuro Blaise Mbaku Pride Ndasi Ngwasiri Wilson Agwanande Ambindei Ngwa Martin Ngwabie Martin Benoit Ngassoum |
| author_sort | Akuro Blaise Mbaku |
| collection | DOAJ |
| description | Applications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties from waste biomass peels of Aframomum angustifolium as an alternate source using acid (AAE) and microwave extraction (MAE) methods. Pectin extracted from A. angustifolium was compared based on yield, color, moisture, equivalent weight, methoxyl content (MC), and degree of esterification (DegE). Response surface experimental design was used to study the effect of the extraction process pectin such as the yield and the DegE. MAE had a significantly higher % yield of 4.74 ± 0.1% and a lower equivalent weight of 852.49 ± 16.59 mg/ml than AAE with 3.09 ± 0.03% and 882.1 ± 9.04 mg/ml, respectively, with light brown color. The lower moisture contents of 6.5%, MC of 33.06%, and DegE of 67.96% were obtained by MAE compared to 6.9%, 31.85%, and 66.61%, respectively, for AAE. The time and temperature had a positive significant effect (p < 0.05) on % pectin yield for MAE and AAE, while time and pH squared had a negative. Temperature squared had a negative significance on % DE, and pH had a positive significance using AAE and MAE. Optimal conditions for MAE obtained were the power of 555.18W, pH of 2.79, and time of 40.69 min with optimum desirability of 0.829, while for acid extraction, the temperature of 72.95°C, pH of 2.31, and time of 142.55 min with the desirability of 0.88. A highly functionalized pectin can be extracted from the peels of A. angustifolium as an alternate source. |
| first_indexed | 2024-03-11T20:22:37Z |
| format | Article |
| id | doaj.art-c2a48d1664da4192b1f9ec0d7b1965fa |
| institution | Directory Open Access Journal |
| issn | 1687-8078 |
| language | English |
| last_indexed | 2024-03-11T20:22:37Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi Limited |
| record_format | Article |
| series | International Journal of Chemical Engineering |
| spelling | doaj.art-c2a48d1664da4192b1f9ec0d7b1965fa2023-10-03T00:00:02ZengHindawi LimitedInternational Journal of Chemical Engineering1687-80782023-01-01202310.1155/2023/5277914Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional PectinAkuro Blaise Mbaku0Pride Ndasi Ngwasiri1Wilson Agwanande Ambindei2Ngwa Martin Ngwabie3Martin Benoit Ngassoum4The Department of NutritionThe Department of NutritionThe Department of Process EngineeringThe Department of Agriculture and Environmental EngineeringThe Department of Applied ChemistryApplications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties from waste biomass peels of Aframomum angustifolium as an alternate source using acid (AAE) and microwave extraction (MAE) methods. Pectin extracted from A. angustifolium was compared based on yield, color, moisture, equivalent weight, methoxyl content (MC), and degree of esterification (DegE). Response surface experimental design was used to study the effect of the extraction process pectin such as the yield and the DegE. MAE had a significantly higher % yield of 4.74 ± 0.1% and a lower equivalent weight of 852.49 ± 16.59 mg/ml than AAE with 3.09 ± 0.03% and 882.1 ± 9.04 mg/ml, respectively, with light brown color. The lower moisture contents of 6.5%, MC of 33.06%, and DegE of 67.96% were obtained by MAE compared to 6.9%, 31.85%, and 66.61%, respectively, for AAE. The time and temperature had a positive significant effect (p < 0.05) on % pectin yield for MAE and AAE, while time and pH squared had a negative. Temperature squared had a negative significance on % DE, and pH had a positive significance using AAE and MAE. Optimal conditions for MAE obtained were the power of 555.18W, pH of 2.79, and time of 40.69 min with optimum desirability of 0.829, while for acid extraction, the temperature of 72.95°C, pH of 2.31, and time of 142.55 min with the desirability of 0.88. A highly functionalized pectin can be extracted from the peels of A. angustifolium as an alternate source.http://dx.doi.org/10.1155/2023/5277914 |
| spellingShingle | Akuro Blaise Mbaku Pride Ndasi Ngwasiri Wilson Agwanande Ambindei Ngwa Martin Ngwabie Martin Benoit Ngassoum Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin International Journal of Chemical Engineering |
| title | Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin |
| title_full | Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin |
| title_fullStr | Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin |
| title_full_unstemmed | Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin |
| title_short | Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin |
| title_sort | agrofood waste and by product valorization extraction and characterization of pectin from the waste biomass fruit peel of aframomum angustifolium using response surface methodology as alternative sources of a functional pectin |
| url | http://dx.doi.org/10.1155/2023/5277914 |
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