Response Surface Methodology– Driven Optimization of Pectin Extraction from Peels of an Indigenous Musa acuminata

Document Type : Research Article-en

Authors

Ezhilarasan J Balaji

Uma Shankar K

Department of Life Sciences, Christ University, Bengaluru, India

https://doi.org/10.22067/ifstrj.2026.96779.1526

Abstract

The current study aimed to optimize pectin extraction from the non-AIS (crude) sample variety of Musa acuminata (Yelakki) peel, which was conducted by applying Response Surface Methodology (RSM), using a citric acid-assisted extraction method. The study was conducted with RSM to systematically evaluate the individual, quadratic, and interactive effects of process variables (Citric acid concentration, extraction time, and temperature) on the pectin yield. It was carried out based on a three-factor design to determine optimal conditions and statistically significant factors. The optimum conditions for extraction were found to be a concentration of 1.5%, an extraction duration of 90 minutes, and a temperature of 61.59°C with a desirability value of 0.616. In these conditions, the yield of pectin of 2.025% was very lower, when compared with banana peel AIS (8-20%). Concentration, extraction time, and temperature showed a statistically significant effect (p < 0.05) on pectin yield. The extracted pectin was categorized as high methoxyl pectin, exhibiting a DE of 53.49%, which is slightly lower than values typically reported for conventional sources. The degree of esterification remains within the acceptable range for HM pectin and contains Methoxyl content of 4.75% and Anhydrouronic acid of 50.45%. Our findings suggest that non-AIS Musa acuminata (Yelakki) peel potentially considered as a low-cost raw material for pectin production. Future studies may focus on enhancing pectin yield by using alternative extraction methods and further refining process parameters through optimization techniques using RSM, ANN or other statistical models.

Keywords

Citric acid

Non-AIS

RSM

Statistical modelling

Yelakki banana

Subjects

• Food Biotechnology

---

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

References

1. Aklilu, E.G. (2021). Modeling and optimization of pectin extraction from banana peel using artificial neural networks (ANNs) and response surface methodology (RSM). Journal of Food Measurement & Characterization, 15(3), 2759–2773. https://doi.org/10.1007/s11694-021-00852-7
2. Azad, A., Ali, M.A., Akter, M.S., Rahman, M.J., & Ahmed, M. (2014). Iso- lation and characterization of pectin extracted from lemon pomace during ripe Journal Food Nutrent Science, 2, 30–35. https://doi.org/10.11648/j.jfns.20140202.12
3. Baum, A., Dominiak, M., Vidal-Melgosa, S., Willats, W.G.T., Søndergaard, K.M., Hansen, P.W., Meyer, A.S., & Mikkelsen, J.D. (2017). Prediction of pectin yield and quality by FTIR and carbohydrate microarray analysis. Food and Bioprocess Technology, 10(1), 143–154. https://doi.org/10.1007/s11947-016-1802-2
4. Biswal, T. (2024). Pectin‐based biocomposite materials for biomedical and cosmetic applications. In Biopolymers in Pharmaceutical and Food Applications (pp. 471–495). Wiley. https://doi.org/10.1002/9783527848133.ch22
5. Broxterman, S.E., & Schols, H.A. (2018). Interactions between pectin and cellulose in primary plant cell walls. Carbohydrate Polymers, 192, 263–272. https://doi.org/10.1016/j.carbpol.2018.03.070
6. Castillo-Israel, K., Diasanta, S.F., Lizardo, M., Dizon, R., & Mejico, M. (2015). Extraction and characterization of pectin from Saba banana [Musa ‘saba’ (Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study. International Food Research Journal, 22(1), 202–207. https://doi.org/10.26656/fr.2017.6(2).182
7. Chen, J., Cheng, H., Zhi, Z., Zhang, H., Linhardt, R.J., Zhang, F., Chen, S., & Ye, X. (2021). Extraction temperature is a decisive factor for the properties of pectin. Food Hydrocolloids, 112(106160), 106160. https://doi.org/10.1016/j.foodhyd.2020.106160
8. Chua, B.L., Tang, S.F., Ali, A., & Chow, Y.H. (2020). Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN Applied Sciences, 2(4). https://doi.org/10.1007/s42452-020-2415-y
9. Coimbra, P., Ferreira, P., de Sousa, H.C., Batista, P., Rodrigues, M.A., Correia, I.J., & Gil, M.H. (2011). Preparation and chemical and biological characterization of a pectin/chitosan polyelectrolyte complex scaffold for possible bone tissue engineering applications. International Journal of Biological Macromolecules, 48(1), 112–118. https://doi.org/10.1016/j.ijbiomac.2010.10.006
10. De Roeck, A., Mols, J., Duvetter, T., Van Loey, A., & Hendrickx, M. (2010). Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study. Food Chemistry, 120(4), 1104–1112. https://doi.org/10.1016/j.foodchem.2009.11.060
11. Einhorn-Stoll, U. (2018). Pectin-water interactions in foods– From powder to gel. Food Hydrocolloids, 78, 109–119. https://doi.org/10.1016/j.foodhyd.2017.05.029
12. Fellah, A., Anjukandi, P., Waterland, M.R., & Williams, M.A.K. (2009). Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations. Carbohydrate Polymers, 78(4), 847–853. https://doi.org/10.1016/j.carbpol.2009.07.003
13. Fissore, E.N., Rojas, A.M., & Gerschenson, L.N. (2012). Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris var. conditiva) through alkaline and enzymatic treatments. Food Hydrocolloids, 26(1), 249–260. https://doi.org/10.1016/j.foodhyd.2011.06.004
14. Fraeye, I., Deroeck, A., Duvetter, T., Verlent, I., Hendrickx, M., & Vanloey, A. (2007). Influence of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry, 105(2), 555–563. https://doi.org/10.1016/j.foodchem.2007.04.009
15. Giovanni, M. (1983). Response Surface Methodology and product Optimization. Food Technology, 37, 41–45.
16. Gnanasambandam, R. (2000). Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry, 68(3), 327–332. https://doi.org/10.1016/s0308-8146(99)00191-0
17. Happi Emaga, T., Ronkart, S.N., Robert, C., Wathelet, B., & Paquot, M. (2008). Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chemistry, 108(2), 463–471. https://doi.org/10.1016/j.foodchem.2007.10.078
18. Huang, J., Hu, Z., Hu, L., Li, G., Yao, Q., & Hu, Y. (2021). Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation. Trends in Food Science & Technology, 118, 167–178. https://doi.org/10.1016/j.tifs.2021.09.026
19. Husnawati, Astutik, I.Y., & Ambarsari, L. (2020). Characterization and bioactivity test of pectin from Musa balbisiana peel extracted using various acid solvents. Current Biochemistry, 6(1). https://doi.org/10.29244/cb.6.1.1
20. Jiang, Y., Du, Y., Zhu, X., Xiong, H., Woo, M.W., & Hu, J. (2012). Physicochemical and comparative properties of pectins extracted from Akebia trifoliata var. australis peel. Carbohydrate Polymers, 87(2), 1663–1669. https://doi.org/10.1016/j.carbpol.2011.09.064
21. Kamble, P.B., Gawande, S., Patil, T.S., Kamble, P.B., Gawande, S., & Patil, T.S. (2017). Extraction of pectin from unripe banana peel. International Research Journal of Engineering and Technology, 4(7), 2259–2264.
22. Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K., & Sangseethong, K. (2018). Characterization of pectin extracted from banana peels of different varieties. Food Science and Biotechnology, 27(3), 623–629. https://doi.org/10.1007/s10068-017-0302-0
23. Kumari, M., Singh, S., & Chauhan, A.K. (2023). A comparative study of the extraction of pectin from kinnow (Citrus reticulata) peel using different techniques. Food and Bioprocess Technology, 16(10), 2272–2286. https://doi.org/10.1007/s11947-023-03059-4
24. Lal, A.M.N., Prince, M.V., Kothakota, A., Pandiselvam, R., Thirumdas, R., Mahanti, N.K., & Sreeja, R. (2021). Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste. Innovative Food Science & Emerging Technologies: IFSET: The Official Scientific Journal of the European Federation of Food Science and Technology, 74(102844), 102844. https://doi.org/10.1016/j.ifset.2021.102844
25. Liew, S.Q., Chin, N.L., & Yusof, Y.A. (2014). Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, 2, 231–236. https://doi.org/10.1016/j.aaspro.2014.11.033
26. Listyarini, R.V., Susilawati, P.R., Nukung, E.N., & Yua, M.A.T. (2020). Bioplastic from pectin of dragon fruit (Hylocereus polyrhizus) peel. Jurnal Kimia Sains Dan Aplikasi, 23(6), 203–208. https://doi.org/10.14710/jksa.23.6.203-208
27. Mahmoud, M.H., Abu-Salem, F.M., & Azab, D.E.-S.H. (2022). A comparative study of pectin green extraction methods from apple waste: Characterization and functional properties. International Journal of Food Science, 2022, 2865921. https://doi.org/10.1155/2022/2865921
28. Maneerat, N., Tangsuphoom, N., & Nitithamyong, A. (2017). Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream. Journal of Food Science and Technology, 54(2), 386–397. https://doi.org/10.1007/s13197-016-2475-6
29. Manrique, G.D., & Lajolo, F.M. (2002). FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology, 25(1), 99–107. https://doi.org/10.1016/s0925-5214(01)00160-0
30. Martínez-Sabando, J., Coin, F., Melillo, J.H., Goyanes, S., & Cerveny, S. (2023). A review of pectin-based material for applications in water treatment. Materials, 16(6), 2207. https://doi.org/10.3390/ma16062207
31. May, C.D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12(1), 79–99. https://doi.org/10.1016/0144-8617(90)90105-2
32. Mesbahi, G., Jamalian, J., & Farahnaky, A. (2005). A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids, 19(4), 731–738. https://doi.org/10.1016/j.foodhyd.2004.08.002
33. Min, B., Lim, J., Ko, S., Lee, K.-G., Lee, S. H., & Lee, S. (2011). Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresource Technology, 102(4), 3855–3860. https://doi.org/10.1016/j.biortech.2010.12.019
34. Mohamed, S., & Hasan, Z. (1995). Extraction and characterisation of pectin from various tropical agrowastes. Asean Food Journal, 10(2), 43–50.
35. Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Van Droogenbroeck, B., Elst, K., & Sforza, S. (2016). Pectin content and composition from different food waste streams. Food Chemistry, 201, 37–45. https://doi.org/10.1016/j.foodchem.2016.01.012
36. Oliveira, T.Í.S., Rosa, M.F., Cavalcante, F.L., Pereira, P.H.F., Moates, G.K., Wellner, N., Mazzetto, S.E., Waldron, K.W., & Azeredo, H.M.C. (2016). Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry, 198, 113–118. https://doi.org/10.1016/j.foodchem.2015.08.080
37. Owolabi, R.U., Usman, M.A., & Kehinde, A.J. (2018). Modelling and optimization of process variables for the solution polymerization of styrene using response surface methodology. Journal of King Saud University- Engineering Sciences, 30(1), 22–30. https://doi.org/10.1016/j.jksues.2015.12.005
38. Pandit, S.G., Vijayanand, P., & Kulkarni, S.G. (2015). Pectic principles of mango peel from mango processing waste as influenced by microwave energy. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 64(2), 1010–1014. https://doi.org/10.1016/j.lwt.2015.06.070
39. Pinheiro, E.S.R., Silva, I.M.D.A., Gonzaga, L.V., Amante, E.R., Teófilo, R.F., Ferreira, M.M.C., & Amboni, R.D.M.C. (2008). Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology. Bioresource Technology, 99(13), 5561–5566. https://doi.org/10.1016/j.biortech.2007.10.058
40. Ranganna, S. (1986). Handbook of Analysis and Quality Control of Fruit and Vegetable Products. Tata McGrow-Hill Education.
41. Rascón-Chu, A., Martínez-López, A.L., Carvajal-Millán, E., Ponce de León-Renova, N.E., Márquez-Escalante, J.A., & Romo-Chacón, A. (2009). Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability. Food Chemistry, 116(1), 101–103. https://doi.org/10.1016/j.foodchem.2009.02.016
42. Santos, E.E., Amaro, R.C., Bustamante, C.C.C., Guerra, M.H.A., Soares, L.C., & Froes, R.E.S. (2020). Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification. Food Hydrocolloids, 107(105921), 105921. https://doi.org/10.1016/j.foodhyd.2020.105921
43. Sundarraj, A.A., Thottiam Vasudevan, R., & Sriramulu, G. (2018). Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology. International Journal of Biological Macromolecules, 106, 698–703. https://doi.org/10.1016/j.ijbiomac.2017.08.065
44. Thakur, B.R., Singh, R.K., & Handa, A.K. (1997). Chemistry and uses of pectin--a review. Critical Reviews in Food Science and Nutrition, 37(1), 47–73. https://doi.org/10.1080/10408399709527767
45. Vriesmann, L.C., Teófilo, R.F., & Lúcia de Oliveira Petkowicz, C. (2012). Extraction and characterization of pectin from cacao pod husks (Theobroma cacao) with citric acid. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 49(1), 108–116. https://doi.org/10.1016/j.lwt.2012.04.018
46. Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2009). Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology. Journal of Food Science, 74(8), C637-41. https://doi.org/10.1111/j.1750-3841.2009.01331.x