Reference : Optimization of pectin extraction from lemon by-product with acidified date juice usi...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Masmoudi, Manel [> > > >]
Besbes, Souhail [> > > >]
Chaabouni, Moncef [> > > >]
Robert, Christelle [> > > >]
Paquot, Michel mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Attia, Hamadi [> > > >]
Carbohydrate Polymers
Elsevier Science
Yes (verified by ORBi)
[en] pectin extraction ; lemon by-product ; acidified date juice ; response surface methodology
[en] Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved.

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