Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Pectin is being used more often in industrial settings even though there is a large gap between supply and de-mand, placing further strain on the sources of pectin that are already available. The objective of the current study is to extract pectin from guava pomace, and the central composite design (CCD) in conjunction with a numerical optimization method of the response surface methodology (RSM) was used to optimize the processing param -eters, including temperature (75, 85, and 95 degrees C), pH (1.5, 2.0, and 2.5), and extraction time (50, 60, and 70 min). The findings showed that the parameters studied substantially impacted the pectin yield. The resulting second-order polynomial model thoroughly explains the relationship between the input and output variables and how the data varied. Ideal conditions were achieved: temperature: 87.43 degrees C; pH: 1.83; and extraction time: 69.46 min, which predicted 16.59% pectin and was verified by the validation experiments. Numerous food and pharma-ceutical products can be made using extracted pectin, which may also help relieve some of the pressure on the presently accessible pectin sources.