Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

被引：173

作者：

Masmoudi, Manel ^{[1
]}

Besbes, Souhail ^{[1
]}

Chaabouni, Moncef ^{[2
]}

Robert, Christelle ^{[3
]}

Paquot, Michel ^{[3
]}

Blecker, Christophe ^{[4
]}

Attia, Hamadi ^{[1
]}

机构：

[1] Ecole Natl Ingn Sfax, Unite Anal Alimentaires, Sfax 3038, Tunisia

[2] Ecole Natl Ingn Sfax, Lab Chim Ind, Sfax 3038, Tunisia

[3] Fac Univ Sci Agron Gembloux, Unite Chim Biol Ind, B-5030 Gembloux, Belgium

[4] Fac Sci Agron Etat Gembloux, Unite Technol Ind Agroalimentaires, B-5030 Gembloux, Belgium

来源：

CARBOHYDRATE POLYMERS | 2008年 / 74卷 / 02期

关键词：

pectin extraction; lemon by-product; acidified date juice; response surface methodology;

D O I：

10.1016/j.carbpol.2008.02.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：185 / 192

页数：8