Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

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Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

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作者：Tú ; lio Í ; talo S. Oliveira¹ ; ^{tulioufc@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Morsyleide F. Rosa² ; ^{morsyleide.rosa@embrapa.br" class="auth_mail" title="E-mail the corresponding author} ; Fabio Lima Cavalcante¹ ; ^{fabiolima2008@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Paulo Henrique F. Pereira ; Graham K. Moates ; Nikolaus Wellner ; Selma E. Mazzetto¹ ; ^{selma@ufc.br" class="auth_mail" title="E-mail the corresponding author} ; Keith W. Waldron ; Henriette M.C. Azeredo² ; ^{henriette.azeredo@embrapa.br" class="auth_mail" title="E-mail the corresponding author}
关键词：Polysaccharides ; Biopolymers ; Response surface methodology ; Banana ; Pectin
刊名：Food Chemistry
出版年：2016
出版时间：1 May 2016
年：2016
卷：198
期：Complete
页码：113-118
全文大小：502 K

文摘

•: Pectins were extracted from banana peels with citric acid.
•: A central composite design was used, with 3 variables: pH, temperature, and time.
•: Harsh temperature and pH enhanced yield, but decreased degree of methoxylation.
•: The optimum conditions were defined as 87 °C, 160 min, pH 2.0.

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