Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.

Highlights • Pectin was extracted from orange peel using surfactant and microwave assisted method. • Pectin yield, GA content, and DE were considered during Box–Behnken design. • Chemical properties of pectin extracted by different methods were compared. • S-MAE showed the best effect on the yield and characteristics of extracted pectin. Abstract Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 ± 0.5%, which was close to the predicted value (31.1%). Second, we analyzed the effect of surfactant on microwave extraction of pectin. Among the surfactants investigated, Tween-80 (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent extraction, S-MAE is a novel and efficient method for pectin extraction, which generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and M w (286.3 kDa). [ABSTRACT FROM AUTHOR]