Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology
This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box–Behnken experime...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113607/1/113607.pdf |
| _version_ | 1825940351172476928 |
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| author | Anoraga, Satria Bhirawa Shamsudin, Rosnah Hamzah, Muhammad Hazwan Sharif, Suzannah Saputro, Arifin Dwi Mohd Basri, Mohd Salahuddin |
| author_facet | Anoraga, Satria Bhirawa Shamsudin, Rosnah Hamzah, Muhammad Hazwan Sharif, Suzannah Saputro, Arifin Dwi Mohd Basri, Mohd Salahuddin |
| author_sort | Anoraga, Satria Bhirawa |
| collection | UPM |
| description | This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box–Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C–120 °C), extraction time (10–30 min), and solid:liquid ratio (SLR) (1:30–2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures. |
| first_indexed | 2024-12-09T02:26:46Z |
| format | Article |
| id | upm.eprints-113607 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:26:46Z |
| publishDate | 2024 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-1136072024-11-14T03:40:20Z http://psasir.upm.edu.my/id/eprint/113607/ Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology Anoraga, Satria Bhirawa Shamsudin, Rosnah Hamzah, Muhammad Hazwan Sharif, Suzannah Saputro, Arifin Dwi Mohd Basri, Mohd Salahuddin This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box–Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C–120 °C), extraction time (10–30 min), and solid:liquid ratio (SLR) (1:30–2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures. Elsevier 2024 Article PeerReviewed text en cc_by_nc_4 http://psasir.upm.edu.my/id/eprint/113607/1/113607.pdf Anoraga, Satria Bhirawa and Shamsudin, Rosnah and Hamzah, Muhammad Hazwan and Sharif, Suzannah and Saputro, Arifin Dwi and Mohd Basri, Mohd Salahuddin (2024) Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology. Food Chemistry, 459. art. no. 140355. pp. 1-10. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814624020053 10.1016/j.foodchem.2024.140355 |
| spellingShingle | Anoraga, Satria Bhirawa Shamsudin, Rosnah Hamzah, Muhammad Hazwan Sharif, Suzannah Saputro, Arifin Dwi Mohd Basri, Mohd Salahuddin Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title | Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title_full | Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title_fullStr | Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title_full_unstemmed | Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title_short | Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| title_sort | optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology |
| url | http://psasir.upm.edu.my/id/eprint/113607/1/113607.pdf |
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