Azzouzi, H.; Elhajji, L.; Achchoub, M.; Salmaoui, S.; Ammadi, A.; Harrak, H.; Touzani, R.; Noutfia, Y.; Elfazazi, K. Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties. Plants2023, 12, 3417.
Azzouzi, H.; Elhajji, L.; Achchoub, M.; Salmaoui, S.; Ammadi, A.; Harrak, H.; Touzani, R.; Noutfia, Y.; Elfazazi, K. Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties. Plants 2023, 12, 3417.
Azzouzi, H.; Elhajji, L.; Achchoub, M.; Salmaoui, S.; Ammadi, A.; Harrak, H.; Touzani, R.; Noutfia, Y.; Elfazazi, K. Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties. Plants2023, 12, 3417.
Azzouzi, H.; Elhajji, L.; Achchoub, M.; Salmaoui, S.; Ammadi, A.; Harrak, H.; Touzani, R.; Noutfia, Y.; Elfazazi, K. Moroccan Citrus clementina Peels: Optimization of Pectin Extraction and Determination of Chemical and Functional Properties. Plants 2023, 12, 3417.
Abstract
Citrus peels are considered as a rich source of valuable biomolecules like pectin as polymer of polysaccharide acid. In this study, response surface methodology was used to optimize pectin extraction from Citrus clementina peels using citric acid as extraction solvent. The effect of parameters conditioning the extraction process and pectin yield (pH, temperature, extraction time, solid/liquid ratio, and raw material particle size) was investigated using a Box-Behnken design. The quality of the extracted pectin was assessed both chemically (moisture, ash, protein, and sugar content) and functionally (gelling power and emulsifying activity). According to the screening experiment, the factors pH, temperature, and particle size were the main factors influencing the pectin yield. The adjusted mathematical model enabled us to plot response surfaces in order to determine optimal extraction conditions. The highest production yield of pectin (26.6%) was obtained at the optimal conditions of: pH = 1.5; temperature 100 °C and particle size = 0.1 mm for an extraction time of 30min. Compared to the predicted value of 26.6%, the experimental extraction yield was about 21.4% of pectin. Concerning the functional properties, the extracted pectin has a high gelling power of 164°SAG and an emulsifying activity of 38.5%.
Biology and Life Sciences, Food Science and Technology
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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