Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source.

Pectin was extracted from the waste custard apple peel using ultrasound technique and optimized the extraction process by RSM. The various significant process parameters such as liquid-solid ratio, ultra-sonication time, temperature and pH of solution were studied in the range of 10-25 mL g, 10-30 min, 50-80 °C, and 1-3, respectively. The maximum yield of pectin (8.

Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel.

Ultrasound assisted extraction of pectin from waste pomegranate peel was investigated and optimized using Box-Behnken response surface design coupled with numerical optimization technique. The individual and interactive effect of process variables (solid-liquid ratio, pH, extraction time and temperature) on the pectin yield was studied. The experimental data obtained were analyzed by Pareto analysis of variance (ANOVA) and second-order polynomial models were developed using multiple regression analysis.