ArticleFood science & nutrition2022
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Orange Peel Valorization Through Citric Acid Extraction: Linking Process Conditions to Structural and Functional Properties of Pectin.Molecules (Basel, Switzerland) · 2026Article
- Waste-to-worth: nano activated carbon from fruit peels for sulfur-free sugarcane juice clarification.RSC advances · 2026Article
- Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces.Gels (Basel, Switzerland) · 2025Article
- Physicochemical and Structural Properties of Pomelo Peel Pectin From Majiayou Pomelo With Different Storage Periods.Food science & nutrition · 2025Article
- Bioactive Compounds of Agro-Industrial By-Products: Current Trends, Recovery, and Possible Utilization.Antioxidants (Basel, Switzerland) · 2025Review
- Formulation optimization of furosemide floating-bioadhesive matrix tablets using waste-derived Citrus aurantifolia peel pectin as a polymer.Scientific reports · 2025Article
- Extraction and Comparative Assessment of the Physicochemical Properties of Pectin From Four Fruit Wastes in Ghana.Scientifica · 2025Article
- Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.Food chemistry: X · 2024Article
- Article
- Extraction, Characterization, and Antioxidant Activity of Pectin from Lemon Peels.Molecules (Basel, Switzerland) · 2024Article
- Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques.Polymers · 2024Article
- Optimizing Pectin Yield From Burmese Grape (International journal of food science · 2024Article
- A Two-Step Approach to Orange Peel Waste Valorization: Consecutive Extraction of Pectin and Hesperidin.Foods (Basel, Switzerland) · 2023Article
- Article
- Pectin Extraction from Residues of the Cocoa Fruit (Foods (Basel, Switzerland) · 2023Article
- Pharmaceutical Assessment of the Impact of the Method of Extraction on the Suitability of Pectin from Plantain (TheScientificWorldJournal · 2023Article
- Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology.Food science & nutrition · 2022Article
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana-papaya peel was done by microwave-assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.
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