Optimization of Ultrasound-Assisted Pectin Extraction from Durian Rind

被引:1
作者
Ginting, Dewi Muliana Beru [1 ]
Suroto, Dian Anggraini [1 ]
Millati, Ria [1 ]
机构
[1] Univ Gadjah Mada, Dept Food & Agr Prod Technol, Flora Bulaksumur 1 St, Yogyakarta 55281, Indonesia
来源
JOURNAL OF APPLIED SCIENCE AND ENGINEERING | 2025年 / 28卷 / 02期
关键词
Central composite design; degree of esterification; durian rind; pectin extraction; physicochemical properties; POTENTIAL SOURCE; WASTE; PEEL;
D O I
10.6180/jase.202502_28(2).0015
中图分类号
T [工业技术];
学科分类号
08 ;
摘要
Durian (Durio zibethinus) rind is fruit waste and can be used as a source of pectin. This study aimed to optimize the pectin extraction process using the ultrasound-assisted extraction (UAE) method and evaluate its physicochemical properties. Initially, influencing factors in UAE, such as solvent type (HCl, citric acid, acetic acid, and n-hexane), extraction time (10, 15, 20, 25, and 30 minutes), extraction temperature (40, 50, 60, 70, and 80 degrees C ), sample:solvent ratio (1: 14,1: 17,1: 20,1: 23, and 1: 26 g/mL), duty of cycle (20, 40, 60, 80, and 100%), and amplitude (20, 40, 60, 80, and 100%) were evaluated. Using central composite design (CCD), a temperature of 74 degrees C and sample:solvent ratio of 1 : 20 g/mL were determined as optimum conditions with an estimated pectin yield of 6.07%. This value is in accordance with the experimental result of 6.12%. Extraction with UAE resulted in a higher pectin yield compared to the conventional extraction method using a water bath shaker. The pectin had a degree of esterification (DE) of 44.35%, a moisture content of 4.34%, and an ash content of 1.08%. The FTIR spectra proved the presence of functional groups in pectin, the XRD patterns suggested the structure was more amorphous than crystalline, and SEM showed a smooth pectin surface.
引用
收藏
页码:367 / 380
页数:14
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