![]() Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Pectin extraction by MAE required lower temperatures (65.99 ☌) and shorter reaction times (10.56 min). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 ☌). Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). ![]() However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. ![]()
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