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Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid

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Abstract

Pectin extraction from pomelo peel was carried out using normal and pulsed mode of ultrasound-assisted extraction (UAE) and acidic hot water extraction (ACHWE) processes. The influence of sonication time (SOT) and pH on the pectin yield (PY) and degree of esterification (DE) were evaluated using a face-centered design (FCD)-based response surface methodology (RSM). The extraction was performed with fixed choice of dried pomelo peel powder to water ratio (1:15 g/mL) and extraction temperature (65 °C). The findings showed that the normal ultrasound-assisted aqueous extract possessed 3–35.3% pectin yield with 40.73–84.9% DE for an alternation in the degrees of freedom as 1.5–3.5 pH and 5–30 min SOT. For pulsed mode, the corresponding aqueous extract constituted 5.5–40.41% pectin yield with 47.6–88.6% DE. These findings revealed that the pectin extraction with the ACHWE (using citric acid) process inferred lower yield and DE (14. 8 ± 0.11% and 51.5 ± 0.16%, respectively) in comparison to the optimal findings obtained with the UAE. As a result, the application of ultrasound affirmed a better PY and DE characteristics in comparison with the conventional ACHWE.

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Abbreviations

ANOVA:

Analysis of variance

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

EC:

Electrical consumption

FCR:

Folin ciocalteu reagent

GAE:

Gallic acid equivalent

GE:

General electric

HWE:

Hot water extraction

NUAE:

Normal UAE

PRESS:

Adequate precision

PUAE:

Pulsed UAE

PS:

Pectin solubility

PY:

Pectin yield

QE:

Quercetin equivalent

R2 :

Coefficient of determination

TPC:

Total phenolic content

TFC:

Total flavonoid content

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Acknowledgements

The authors thankfully acknowledge the Department of Chemical Engineering, and Central Instruments Facility, Indian Institute of Technology Guwahati, India, for providing necessary facilities to conduct this research.

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  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, India

    Khalid Mehmood Wani & Ramagopal V. S. Uppaluri

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  1. Khalid Mehmood Wani
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  2. Ramagopal V. S. Uppaluri
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Contributions

Khalid Mehmood Wani: data curation, formal analysis, investigation, methodology, writing – original draft, writing – review & editing, validation. Ramagopal V.S. Uppaluri: conceptualization, supervision, validation, visualization, writing – review & editing.

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Correspondence to Ramagopal V. S. Uppaluri.

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Wani, K.M., Uppaluri, R.V.S. Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid. Biomass Conv. Bioref. (2022). https://doi.org/10.1007/s13399-022-03513-x

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