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Abstract
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Article Information:
Optimization for Ultrasound-microwave Assisted Extraction of Pectin from Jujube Waste using Response Surface Methodology
Fengqi Bai, Jie Wang and Jie Guo
Corresponding Author: Jie Wang
Submitted: September 07, 2014
Accepted: September 20, 2014
Published: February 05, 2015 |
Abstract:
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Optimization of conditions for Jujube pectin extraction was investigated using Response Surface Methodology (RSM). Extraction parameters which are employed in this study are Liquid-Solid Ratio (LSR) (5-15), pH (1.5-2.5), ultrasonic time (10-20 min) and microwave irradiation time (40-60 s) and they were optimized using a four factor three levels Box-Behnken response surface design (BBD) coupled with desirability function methodology. The results showed that, all the process variables have significant effect on the yield of pectin. The satisfactory conditions for Jujube pectin extraction were obtained as follows: 10.03 mL/g of LSR, 1.97 of pH of sulfuric, 17.66 min of ultrasonic time and 52.73 s of microwave irradiation time. Among the studied factors, microwave irradiation time had the greatest influence on yield. Under these conditions, the experimental yield of Jujube pectin was 1.95±0.06%, which is well in close agreement with the value predicted by the model.
Key words: Box-Behnken, Jujube pectin, Response Surface Methodology (RSM), ultrasound and microwave assisted extraction, , ,
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Cite this Reference:
Fengqi Bai, Jie Wang and Jie Guo, . Optimization for Ultrasound-microwave Assisted Extraction of Pectin from Jujube Waste using Response Surface Methodology. Advance Journal of Food Science and Technology, (3): 144-153.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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