Optımızatıon Of Pectın Extractıon From Dragon Fruıt Peel

  • Rebecca Jebaseelı Edna,S. Elızabeth Amudhını Stephen, Anju.M.t


Dragon fruits are generally well known on the planet. The peel of this fruit, was explored as a wellspring of pectin so as to expand the productivity for dragon fruit cultivators and processors. Pectin generation from the dragon fruit peel handling material has been upgraded. The different conditions for extraction are pH 2 to 5; ethanol proportions from 1:0.5 to 1:3.5 and extraction time 30 to 120 minutes. The methodology utilized in the Central Composite Model was Response Surface Methodology, which is utilized on physical qualities in the examination to improve the states of Pectin extraction the noteworthy regression model was built up having R2 that is the coefficient of assurance. The portrayal is done as far as level of etherification and Pectin yield. The second-degree focal composite model was utilized with treatment conditions as free factors, which majorly affect physical qualities, like pH, ethanol proportions and extraction time for the optimization of production of pectin which is a value added product from the waste of a fruit. Pectin with high level of esterification was acquired at pH 5, ethanol proportion 1:0.5 and extraction time 120 minutes. This is done with the help of response surface methodology software. Most noteworthy pectin yield was at pH 3.5, ethanol proportion 1:2, and extraction time 75 minutes

How to Cite
Rebecca Jebaseelı Edna,S. Elızabeth Amudhını Stephen, Anju.M.t. (2020). Optımızatıon Of Pectın Extractıon From Dragon Fruıt Peel. International Journal of Advanced Science and Technology, 29(08), 4261-4268. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/26247