Liezel E. De Los Santos, Mary Grace T. Pardo, Roger Jay L. De Vela
{"title":"微波辅助提取皇后菠萝（Ananas comosus L.）果皮中的果胶","authors":"Liezel E. De Los Santos, Mary Grace T. Pardo, Roger Jay L. De Vela","doi":"10.1556/446.2024.00109","DOIUrl":null,"url":null,"abstract":"This study attempted to optimize pectin extraction from queen pineapple (Qp) peels using microwave-assisted method. A three-factor factorial experimental design was employed to test the interaction of moisture content of pineapple peel, pH of the citric acid solution and extraction time. The three-way interaction among the factors has a significant effect on pectin recovery. Two-way interaction between moisture content and pH level, as well as pH level and extraction time caused significant difference in the pectin recovery. Pectin recovery increases with lower moisture content while longer extraction time does not significantly increase pectin recovery. The optimum combination of the parameters is 12% moisture content, pH level 2 of the citric acid solution, and extraction duration of 2 min, which yielded 1.01 ± 0.01% pectin recovery. This is lower than the results from previous studies on pineapple with 3.88–13.06% pectin recovery using acid extraction method. Hence further optimization is recommended.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":"108 11","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microwave-assisted extraction of pectin from queen pineapple (Ananas comosus L.) peel\",\"authors\":\"Liezel E. De Los Santos, Mary Grace T. Pardo, Roger Jay L. De Vela\",\"doi\":\"10.1556/446.2024.00109\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study attempted to optimize pectin extraction from queen pineapple (Qp) peels using microwave-assisted method. A three-factor factorial experimental design was employed to test the interaction of moisture content of pineapple peel, pH of the citric acid solution and extraction time. The three-way interaction among the factors has a significant effect on pectin recovery. Two-way interaction between moisture content and pH level, as well as pH level and extraction time caused significant difference in the pectin recovery. Pectin recovery increases with lower moisture content while longer extraction time does not significantly increase pectin recovery. The optimum combination of the parameters is 12% moisture content, pH level 2 of the citric acid solution, and extraction duration of 2 min, which yielded 1.01 ± 0.01% pectin recovery. This is lower than the results from previous studies on pineapple with 3.88–13.06% pectin recovery using acid extraction method. Hence further optimization is recommended.\",\"PeriodicalId\":20837,\"journal\":{\"name\":\"Progress in Agricultural Engineering Sciences\",\"volume\":\"108 11\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Progress in Agricultural Engineering Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1556/446.2024.00109\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Agricultural Engineering Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1556/446.2024.00109","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Microwave-assisted extraction of pectin from queen pineapple (Ananas comosus L.) peel
This study attempted to optimize pectin extraction from queen pineapple (Qp) peels using microwave-assisted method. A three-factor factorial experimental design was employed to test the interaction of moisture content of pineapple peel, pH of the citric acid solution and extraction time. The three-way interaction among the factors has a significant effect on pectin recovery. Two-way interaction between moisture content and pH level, as well as pH level and extraction time caused significant difference in the pectin recovery. Pectin recovery increases with lower moisture content while longer extraction time does not significantly increase pectin recovery. The optimum combination of the parameters is 12% moisture content, pH level 2 of the citric acid solution, and extraction duration of 2 min, which yielded 1.01 ± 0.01% pectin recovery. This is lower than the results from previous studies on pineapple with 3.88–13.06% pectin recovery using acid extraction method. Hence further optimization is recommended.
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The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.
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