Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box-Behnken Design and Quality...

Area of Science:

• Food Science
• Biochemistry
• Agricultural Science

Background:

• Pectin is a vital polysaccharide used as a gelling and thickening agent in the food industry.
• Baccaurea ramiflora Lour. (Burmese grape) is a wild fruit abundant in Bangladesh, with potential for pectin extraction from its peels.

Purpose of the Study:

• To optimize pectin extraction from Burmese grape peels using Response Surface Methodology.
• To characterize the extracted pectin for its suitability in food applications.

Main Methods:

• Box-Behnken Design of Response Surface Methodology was employed to optimize extraction parameters (pH, time, temperature).
• Pectin yield was maximized by identifying optimal conditions: pH 2.4, 56 minutes, and 76°C.
• The extracted pectin was characterized for key quality parameters.

Main Results:

• The optimized extraction process yielded 10.56% pectin, closely matching the model prediction of 10.73%.
• Optimal extraction conditions were determined as pH 2.4, 56 minutes, and 76°C.
• Characterization revealed high-quality pectin with specific values for moisture, water activity, ash, methoxyl, anhydrouronic acid, degree of esterification, and acetyl content.

Conclusions:

• Pectin extraction from Burmese grape peels can be effectively optimized using Response Surface Methodology.
• The extracted pectin exhibits favorable characteristics, indicating its high potential for diverse food industry applications.
• This research highlights the value of underutilized wild fruits like Burmese grapes as a source of quality pectin.