Optimization of Ultrasonic-assisted Extraction for Pectin from Bergamot Residue

Abstract

Abstract: Objective: To optimize pectin extraction from bergamot residue left after juice squeezing. Methods: Pectin extraction was achieved by ultrasonic-assisted acid extraction followed by ethanol precipitation. Response surface methodology and orthogonal array design were used to optimize the process conditions of ultrasonic-assisted acid extraction and ethanol precipitation. Results: The optimal ultrasonic-assisted acid extraction conditions were extraction at 63 ℃ and pH 1.6 for 37 min with an ultrasonic power of 395 W. The optimal ethanol precipitation conditions were precipitation at 15 ℃ and pH 2.0 for 1.5 h with a concentration ratio of 1:4. Conclusion: Under the optimal conditions, the extraction yield and precipitation recovery of pectin were 22.1% and 85.7%, respectively.

Key words: pectin, extraction, ultrasonic, process

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Optimization of Ultrasonic-assisted Extraction for Pectin from Bergamot Residue

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