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Abstract
<p class="first" id="d14565905e134">The extraction of pectin from grapefruit peel
by ultrasound-assisted heating extraction
(UAHE) was investigated using response surface methodology and compared with the conventional
heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2),
extraction temperature of 66.71°C, and sonication time of 27.95 min. The experimental
optimized yield was 27.34%, which was well matched with the predicted value (27.46%).
Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature
lowered by 13.3°C and the time shortened by 37.78%. Image studies showed that pectin
extracted by UAHE showed better color and more loosen microstructure compared to that
extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant
difference in their chemical structures. Furthermore, UAHE pectin possessed lower
viscosity, molecular weight and degree of esterification, but higher degree of branching
and purity than CHE pectin, indicating that the former was preliminarily modified
during the extraction process.
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