Extraction optimization and characterization of durian (Durio zibethinus) rind pectin extracted by subcritical water.

The subcritical water extraction (SWE) of pectin from durian rind was optimized using response surface methodology with Box-Behnken experimental design. The FTIR, SEM, and DSC analysis were used to examine the physicochemical, structural, thermal, and functional characteristics of the subcritical water-extracted pectin (SWEP) under optimum conditions and contrasted with the conventional acid-extracted pectin (CAEP). The optimum yield of pectin (5.