ArticleFood science and biotechnology2018
Pectin extraction from citron peel: optimization by Box-Behnken response surface design.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 15 papers.
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15 citing papers in PubMed, 94 citations in OpenAlex.
- Article
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- Screening and Selection of a New Medium and Culture Conditions for Diosgenin Production via Microbial Biocatalysis of SYt1.Bioengineering (Basel, Switzerland) · 2024Article
- Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure COFoods (Basel, Switzerland) · 2024Article
- Optimizing Pectin Yield From Burmese Grape (International journal of food science · 2024Article
- Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications.ACS omega · 2023Review
- Comparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Food science & nutrition · 2023Article
- Ecological inducers of the yeast filamentous growth pathway reveal environment-dependent roles for pathway components.mSphere · 2023Article
- MoroccanPlants (Basel, Switzerland) · 2023Article
- Encapsulation of Vitamin BMolecules (Basel, Switzerland) · 2022Article
- Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology.Food science & nutrition · 2022Article
- A nano-preparation approach to enable the delivery of daphnoretin to potentiate the therapeutical efficacy in hepatocellular cancer.Frontiers in pharmacology · 2022Article
- Green copper oxide nanoparticles for lead, nickel, and cadmium removal from contaminated water.Scientific reports · 2021Article
- Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste.Foods (Basel, Switzerland) · 2021Article
- The optimization of fermentation conditions forEngineering in life sciences · 2020Article
Corrections and comments
- Erratum issued
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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