Optimization of pectin extraction from Ubá mango peel through surface response methodology

Area of Science:

• Food Science
• Biochemistry
• Chemical Engineering

Background:

• Mango shells are a rich source of pectin, a valuable polysaccharide.
• Efficient extraction methods are needed to valorize this agro-industrial byproduct.

Purpose of the Study:

• To optimize pectin extraction from mango shells.
• To determine the effects of pH, temperature, and time on pectin yield, degree of esterification (DE), and viscosity.

Main Methods:

• Central composite design was employed to study extraction parameters.
• Pectin was extracted from mango shell flour using hydrochloric acid.
• Yield, DE, and viscosity were measured under varied conditions.

Main Results:

• Pectin yields ranged from 18.8 to 32.1g/100g of alcohol insoluble residue (AIR).
• Degree of esterification (DE) was between 62.2–86.2%, and viscosity ranged from 1.58–45.85mPa·s.
• An inverse correlation between extraction yield and viscosity was observed.

Conclusions:

• Two optimal extraction conditions were identified using a desirability function.
• These conditions yielded >30% pectin with DE ≥70.0% and viscosity ≥20.0mPa·s.
• Optimized pectin extraction enhances the utilization of mango processing waste.