1Department of Agricultural Engineering, School of Agricultural Sciences and Rural Development, Central University, Nagaland, Medziphema, Dimapur-797 106, India
Department of Post Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, India
*E-mail: kcphpfe@gmail.com
Online Published on 25 September, 2023.
In this study, ultrasound-assisted extraction of pectin from sweet lime peel was optimized by Box-Behnken design using a response surface methodology (RSM). The effect of independent factors such as solid-solvent ratio (1:10-1:30 g/ml), sonication time (15-35 min) and ultrasonic power intensity (48-80 W/cm2) on the anhydrouronic acid concentration and degree of esterification was studied. The processfactors had a significant effect on all responses of pectin extracted from the sweet lime peel. Under optimum conditions (solid-solvent ratio of 1:24.3 g/ml, sonication time of 18.4 min, ultrasonic power intensity of 80 W/cm2), the highest degree of esterification (62.9%) andanhydrouronic acid content (64%) were obtained. The current study indicate that extracting pectin from sweet lime peel was an efficient strategy to minimize the current waste disposal problems.
Pectin, Ultrasound assisted extraction, Anhydrouronic acid, Esterification
