Food Science and Technology Vol. 12(2), pp. 128 - 146
DOI: 10.13189/fst.2024.120202
Reprint (PDF) (1395Kb)

Application of Response Surface Methodology for Statistical Optimization of the Pectin Recovery from Durian Peel

Tran Y. Doan Trang ^1,*, Pham Huong Quynh ¹, Ta Thi Huong ¹, Do Thi Hanh ², Ha Thi Dzung ², Vu Phuong Lan ^2
1 HaUI Institute of Technology (HIT), Hanoi University of Industry, Vietnam
² Faculty of Chemical Technology, Hanoi University of Industry, Vietnam

ABSTRACT

Pectin extraction from durian peel was conducted using response surface methodology (RSM) to determine optimal conditions for maximum yield. The study investigated the independent influence of temperature, time, pH, and solvent/material ratio on extraction yield. The experimental variables were set within specific ranges: temperature ranged from 75 to 85 ℃, extraction time varied from 45 to 75 minutes, pH was maintained at 1, and the solvent/material ratio ranged from 17.5/1 to 22.5/1 mL/g. By employing the Box-Behnken experimental design coupled with a quadratic polynomial regression model, the pectin extraction process was optimized utilizing response surface methodology. The optimized conditions, determined to be a temperature of 80°C, an extraction time of 52 minutes, and a solvent/material ratio of 20.0/1 mL/g, yielded a predicted maximum pectin yield of 12.7475% from durian peel. The extracted pectin exhibited characteristics such as a light brown color, 7.16% moisture content, ash content below 3.0%, protein content of 0.43%, methoxyl content of 3.59%, esterification degree of 50.70%, equivalent weight of 617.80 g/mol, and AUA content of 40.25%. The application of response surface methodology in the optimization of pectin from DP is promising for efficient and environmentally friendly waste management.

KEYWORDS
Pectin, Durian Peel, Optimization, Response Surface Methodology, Recovery

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Tran Y. Doan Trang , Pham Huong Quynh , Ta Thi Huong , Do Thi Hanh , Ha Thi Dzung , Vu Phuong Lan , "Application of Response Surface Methodology for Statistical Optimization of the Pectin Recovery from Durian Peel," Food Science and Technology, Vol. 12, No. 2, pp. 128 - 146, 2024. DOI: 10.13189/fst.2024.120202.

(b). APA Format:
Tran Y. Doan Trang , Pham Huong Quynh , Ta Thi Huong , Do Thi Hanh , Ha Thi Dzung , Vu Phuong Lan (2024). Application of Response Surface Methodology for Statistical Optimization of the Pectin Recovery from Durian Peel. Food Science and Technology, 12(2), 128 - 146. DOI: 10.13189/fst.2024.120202.