ArticleInternational journal of food science2022
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Review
- Functional Watermelon Jelly Fortified with Potato By-Product-Derived Single-Cell Protein: Antioxidant and Enzyme Inhibitory Potential with Possible Health-Promoting Properties.Molecules (Basel, Switzerland) · 2026Article
- Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Pectin-rich purple passion fruit mesocarp/agarose: film properties and impact of coatings on banana preservation.RSC advances · 2026Article
- Watermelon Rind: Nutritional Composition, Therapeutic Potential, Environmental Impact, and Commercial Applications in Sustainable Industries.Current pharmaceutical design · 2026Review
- Sustainable Cellulose- and Pectin-Rich Triboelectric Nanogenerator for Mechanical Energy Harvesting and Self-Powered Humidity Sensing.Polymers · 2025Article
- Review
- Microwave-Assisted Extraction of Bioactive Compounds from Mandarin Peel: A Comprehensive Biorefinery Strategy.Antioxidants (Basel, Switzerland) · 2025Article
- Formulation optimization of furosemide floating-bioadhesive matrix tablets using waste-derived Citrus aurantifolia peel pectin as a polymer.Scientific reports · 2025Article
- Deciphering Pectin: A Comprehensive Overview of Its Origins, Processing, and Promising Utility.ACS omega · 2025Review
- Extraction and Comparative Assessment of the Physicochemical Properties of Pectin From Four Fruit Wastes in Ghana.Scientifica · 2025Article
- Source, Extraction, Properties, and Multifunctional Applications of Pectin: A Short Review.Polymers · 2024Review
- 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
- Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application.Molecules (Basel, Switzerland) · 2023Review
- Pharmaceutical Assessment of the Impact of the Method of Extraction on the Suitability of Pectin from Plantain (TheScientificWorldJournal · 2023Article
- Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (International journal of food science · 2022Article
- Pharmaceutical Assessment of Watermelon Rind Pectin as a Suspending Agent in Oral Liquid Dosage Forms.BioMed research international · 2022Article
- High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity.International journal of food science · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity.
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Registered trials
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