Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box–Behnken Design and Quality Evaluation
2024
Optimizing Pectin Yield From Burmese Grape Peels
publication
Evidence: high
Author Information
Author(s): Hossain Md Akram, Rana Md. Masud, Billah Mir Tuhin, Oliver Md Moinul Hosain, Haque M. Amdadul
Primary Institution: Bangabandhu Sheikh Mujibur Rahman Agricultural University
Hypothesis
The study aims to optimize the extraction of pectin from Burmese grape peels using Box–Behnken Design.
Conclusion
The study successfully optimized pectin extraction conditions, achieving a yield of 10.56% under optimal conditions.
Supporting Evidence
- The optimal extraction conditions were determined as pH 2.4, extraction time 56 minutes, and temperature 76°C.
- The predicted pectin yield was 10.73%, closely matching the experimental yield of 10.56%.
- The extracted pectin showed excellent potential for food applications.
Takeaway
The researchers found the best way to get pectin from Burmese grape peels, which can be used in food, by adjusting the pH, time, and temperature during extraction.
Methodology
The study used Box–Behnken Design of Response Surface Methodology to optimize pectin extraction conditions.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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