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Related Experiment Video

Updated: Feb 4, 2026

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Pectin extraction from citron peel: optimization by Box-Behnken response surface design.

Bahare Pasandide¹, Faramarz Khodaiyan¹, Zeinab Mousavi¹

¹Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran.

Food Science and Biotechnology

|September 29, 2018

Summary

This study optimized pectin extraction from citron peel, achieving a high yield (28.31%) and degree of esterification (DE) of 51.33% under specific acidic conditions. The pectin demonstrated excellent emulsion stability, making it a promising ingredient.

Keywords:

Citron Optimization Pectin Response surface methodology

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Area of Science:

Food Science
Biochemistry
Chemical Engineering

Background:

Pectin, a valuable polysaccharide, is abundant in citrus peels.
Citron peel pectin's properties and optimal extraction conditions require further investigation.

Purpose of the Study:

To investigate the impact of acidic extraction parameters on pectin yield and degree of esterification (DE) from citron peel.
To determine the optimal conditions for maximizing pectin yield and quality.

Main Methods:

Box-Behnken design was employed to study the effects of extraction time, temperature, and pH.
Pectin yield, degree of esterification (DE), emulsifying activity, emulsion stability, and rheological behavior were analyzed.

Main Results:

Optimal extraction conditions (90 min, 95°C, pH 1.5) yielded 28.31% pectin with a DE of 51.33% and emulsifying activity of 46.2%.
Emulsions exhibited high stability at 4°C and 23°C over 30 days.
Pectin solutions displayed Newtonian behavior at low concentrations (<1.0% w/v) and pseudoplastic behavior at higher concentrations.

Conclusions:

Acidic extraction parameters significantly influence citron peel pectin yield and DE.
Optimized extraction yields high-quality pectin with excellent emulsifying and stability properties.
Citron peel pectin exhibits concentration-dependent rheological behavior, suitable for various food applications.