Skip to main content
SpringerLink
Log in

Pectin extraction from citron peel: optimization by Box–Behnken response surface design

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

A Correction to this article was published on 12 June 2018

This article has been updated

Abstract

In this study, the effect of acidic extraction conditions (time of 30–90 min, temperature of 75–95 °C and pH of 1.5–3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box–Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieved at extraction time of 90 min, temperature of 95 °C and pH of 1.5, as optimal extraction conditions, which was close to the predicted value (29.87%). Under optimum extraction conditions, the DE and the emulsifying activity were 51.33 and 46.2%, respectively. In addition, the emulsions were 93.9 and 93.5 stable at 4 °C, 93.7 and 93.1 at 23 °C after 1 and 30 days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (< 1.0% w/v), while this behavior was changed to pseudoplastic with increasing concentration.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Change history

  • 12 June 2018

    In the original version of these 14 articles the reference list was unfortunately not represented according to the journal’s new bibliographical style, which should have been implemented from January 2018.

References

  1. Balasubramani P, Palaniswamy PT, Visvanathan R, Thirupathi V, Subbarayan A, Prakash Maran J. Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology. Int. J. Biol. Macromol. 72: 210–217 (2015)

    Article  CAS  PubMed  Google Scholar 

  2. Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta. 76: 965–977 (2008)

    Article  CAS  PubMed  Google Scholar 

  3. Bitaraf MS, Khodaiyan F, Mohammadifar MA, Mousavi SM. Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri. Food Bioprocess Technol. 5: 1394–1401 (2012)

    Article  CAS  Google Scholar 

  4. Canteri-Schemin MH, Fertonani HCR, Waszczynskyj N, Wosiacki G. Extraction of pectin from apple pomace. Brazilian Arch. Biol. Technol. 48: 259–266 (2005)

    Article  CAS  Google Scholar 

  5. Chaharbaghi E, Khodaiyan F, Hosseini SS. Optimization of pectin extraction from pistachio green hull as a new source. Carbohydr. Polym. 173: 107–113 (2017)

    Article  CAS  PubMed  Google Scholar 

  6. Chen Y, Xie MY, Gong XF. Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. J. Food Eng. 81: 162–170 (2007)

    Article  CAS  Google Scholar 

  7. Chen Y, Zhang JG, Sun HJ, Wei ZJ. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. Int. J. Biol. Macromol. 70: 498–505 (2014)

    Article  CAS  PubMed  Google Scholar 

  8. Cui SW, Chang YH. Emulsifying and structural properties of pectin enzymatically extracted from pumpkin. LWT - Food Sci. Technol. 58: 396–403 (2014)

    Article  CAS  Google Scholar 

  9. Einhorn-Stoll U, Kastner H, Drusch S. Thermally induced degradation of citrus pectins during storage - Alterations in molecular structure, colour and thermal analysis. Food Hydrocoll. 35: 565–575 (2014)

    Article  CAS  Google Scholar 

  10. El-Nawawi SA, Shehata FR. Effect of the extraction temperature on the quality characteristics of pectin extracted from Egyptian Orange Peel. Biol. Wastes. 24: 307–311 (1988)

    Article  CAS  Google Scholar 

  11. Essien EP, Essien JP, Ita BN, Ebong GA. Physicochemical properties and fungitoxicity of the essential oil of Citrus medica L. against groundnut storage fungi. Turk. J. Botany. 32: 161–164 (2008)

    Google Scholar 

  12. Faravash RS, Ashtiani FZ. The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace. Int. J. Food Sci. Technol. 42: 1177–1187 (2007)

    Article  CAS  Google Scholar 

  13. Freitas de Oliveira C, Giordani D, Lutckemier R, Gurak PD, Cladera-Olivera F, Ferreira Marczak LD. Extraction of pectin from passion fruit peel assisted by ultrasound. LWT - Food Sci. Technol. 71: 110–115 (2016)

    Article  CAS  Google Scholar 

  14. Gnanasambandam R, Proctor A. Determination of pectin degree of esterication by diffuse reflectance Fourier transform infrared spectroscopy. Food Chem. 68: 327–332 (2000)

    Article  CAS  Google Scholar 

  15. Happi Emaga T, Garna H, Paquot M, Deleu M. Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry. Food Hydrocoll. 29: 211–218 (2012)

    Article  CAS  Google Scholar 

  16. Homayoonfal M, Khodaiyan F, Mousavi M. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability. Food Chem. 174: 649–659 (2015)

    Article  CAS  PubMed  Google Scholar 

  17. Hosseini SS, Khodaiyan F, Yarmand MS. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydr. Polym. 140: 59–65 (2016a)

    Article  CAS  PubMed  Google Scholar 

  18. Hosseini SS, Khodaiyan F, Yarmand MS. Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. Int. J. Biol. Macromol. 82: 920–926 (2016b)

    Article  CAS  PubMed  Google Scholar 

  19. Jafari F, Khodaiyan F, Kiani H, Hosseini SS. Pectin from carrot pomace: Optimization of extraction and physicochemical properties. Carbohydr. Polym. 157: 1315–1322 (2017)

    Article  CAS  PubMed  Google Scholar 

  20. Jamsazzadeh Kermani Z, Shpigelman A, Kyomugasho C, Van Buggenhout S, Ramezani M, Van Loey AM, Hendrickx ME. The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel. Food Chem. 161: 199–207 (2014)

    Article  CAS  PubMed  Google Scholar 

  21. Kozarski M, Klaus A, Niksic M, Jakovljevic D, Helsper JPFG, Van Griensven LJLD. Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus. Food Chem. 129: 1667–1675 (2011)

    Article  CAS  Google Scholar 

  22. Kumbar V, Nedomova S, Pytel R, Kilian L, Buchar J. Study of rheology and friction factor of natural food hydrocolloid gels. Potravin. Slovak J. Food Sci. 11: 203–209 (2017)

    Google Scholar 

  23. Lota ML, de Rocca Serra D, Tomi F, Bessiere JM, Casanova J. Chemical composition of peel and leaf essential oils of Citrus medica L. and C. limonimedica Lush. Flavour Fragr. J. 14: 161–166 (1999)

    Article  CAS  Google Scholar 

  24. Ma S, Yu SJ, Zheng XL, Wang XX, Bao QD, Guo XM. Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydr. Polym. 98: 750–753 (2013)

    Article  CAS  PubMed  Google Scholar 

  25. Maran JP, Swathi K, Jeevitha P, Jayalakshmi J, Ashvini G. Microwave-assisted extraction of pectic polysaccharide from waste mango peel. Carbohydr. Polym. 123: 67–71 (2015)

    Article  CAS  PubMed  Google Scholar 

  26. Menichini F, Tundis R, Bonesi M, de Cindio B, Loizzo MR, Conforti F, Statti GA, Menabeni R, Bettini R, Menichini F. Chemical composition and bioactivity of Citrus medica L. cv. Diamante essential oil obtained by hydrodistillation, cold-pressing and supercritical carbon dioxide extraction. Nat. Prod. Res. 25: 789–799 (2011

    Article  CAS  PubMed  Google Scholar 

  27. Moorthy IG, Maran JP, Surya SM, Naganyashree S, Shivamathi CS. Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel. Int. J. Biol. Macromol. 72: 1323–1328 (2015)

    Article  CAS  PubMed  Google Scholar 

  28. Mort AJ, Qiu F, Maness NO. Determination of the pattern of methyl esterification in pectin. Distribution of contiguous nonesterified residues. Carbohydr. Res. 247: 21–35 (1993)

    Article  CAS  PubMed  Google Scholar 

  29. Nicolosi E, La Malfa S, El-Otmani M, Negbi M, Goldschmidt EE. The search for the authentic citron (Citrus medica L.): Historic and genetic analysis. HortScience. 40:1963–1968 (2005)

    Google Scholar 

  30. Pagan J, Ibarz A, Llorca M, Pagan A, Barbosa-Canovas GV. Extraction and characterization of pectin from stored peach pomace. Food Res. Int. 34: 605–612 (2001)

    Article  CAS  Google Scholar 

  31. Pasandide B, Khodaiyan F, Mousavi ZE, Hosseini SS. Optimization of aqueous pectin extraction from Citrus medica peel. Carbohydr. Polym. 178: 27–33 (2017)

    Article  CAS  PubMed  Google Scholar 

  32. Pereira PHF, Oliveira TIS, Rosa MF, Cavalcante FL, Moates GK, Wellner N, Waldron KW, Azeredo HMC. Pectin extraction from pomegranate peels with citric acid. Int. J. Biol. Macromol. 88: 373–379 (2016)

    Article  CAS  PubMed  Google Scholar 

  33. Prakash Maran J, Manikandan S, Thirugnanasambandham K, Vigna Nivetha C, Dinesh R. Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide. Carbohydr. Polym. 92: 604–611 (2013)

    Article  CAS  PubMed  Google Scholar 

  34. Prakash Maran J, Mekala V, Manikandan S. Modeling and optimization of ultrasound-assisted extraction of polysaccharide from Cucurbita moschata. Carbohydr. Polym. 92: 2018–2026 (2013).

    Article  CAS  PubMed  Google Scholar 

  35. Prakash Maran J, Sivakumar V, Thirugnanasambandham K, Sridhar R. Optimization of microwave assisted extraction of pectin from orange peel. Carbohydr. Polym. 97: 703–709 (2013)

    Article  CAS  PubMed  Google Scholar 

  36. Raji Z, Khodaiyan F, Rezaei K, Kiani H, Hosseini SS. Extraction optimization and physicochemical properties of pectin from melon peel. Int. J. Biol. Macromol. 98: 709–716 (2017)

    Article  CAS  PubMed  Google Scholar 

  37. Samavati V, Manoochehrizade A. Polysaccharide extraction from Malva sylvestris and its anti-oxidant activity. Int. J. Biol. Macromol. 60: 427–436 (2013)

    Article  CAS  PubMed  Google Scholar 

  38. Santos JDG, Espeleta AF, Branco A, De Assis SA. Aqueous extraction of pectin from sisal waste. Carbohydr. Polym. 92: 1997–2001 (2013)

    Article  CAS  PubMed  Google Scholar 

  39. Tang PY, Wong CJ, Woo KK. Optimization of pectin extraction from peel of dragon fruit (Hylocereus polyrhizus). Asian J. Biol. Sci. 4: 189–195 (2011)

    Article  Google Scholar 

  40. Verzera A, Trozzi A, Zappala M, Condurso C, Cotroneo A. Essential oil composition of Citrus meyerii Y. Tan. and Citrus medica L. cv. Diamante and Their Lemon Hybrids. J. Agric. Food Chem. 53: 4890–4894 (2005)

    Article  CAS  PubMed  Google Scholar 

  41. Yang Z, Zhai W. Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS. Innov. Food Sci. Emerg. Technol. 11: 470–476 (2010)

    Article  CAS  Google Scholar 

  42. Yapo BM. Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant. Bioresour. Technol. 100: 3147–3151 (2009)

    Article  CAS  PubMed  Google Scholar 

  43. Yapo BM, Robert C, Etienne I, Wathelet B, Paquot M. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chem. 100: 1356–1364 (2007)

    Article  CAS  Google Scholar 

  44. Zheng X, Yin F, Liu C, Xu X. Effect of Process Parameters of Microwave Assisted Extraction (MAE) on Polysaccharides Yield from Pumpkin. J. Northeast Agric. Univ. (English Ed). 18: 79–86 (2011)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study was a part of a Master’s degree research work, and the authors would like to thank all the members of Food Science and Technology Department, University of Tehran.

Author information

Authors and Affiliations

  1. Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871, Iran

    Bahare Pasandide, Faramarz Khodaiyan, Zeinab Mousavi & Seyed Saeid Hosseini

Authors
  1. Bahare Pasandide
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Faramarz Khodaiyan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zeinab Mousavi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Seyed Saeid Hosseini
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Faramarz Khodaiyan.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pasandide, B., Khodaiyan, F., Mousavi, Z. et al. Pectin extraction from citron peel: optimization by Box–Behnken response surface design. Food Sci Biotechnol 27, 997–1005 (2018). https://doi.org/10.1007/s10068-018-0365-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0365-6

Keywords

Search

Navigation