Process optimization of ultrasound assisted extraction of pectin from sweet lime (Citrus limetta) peel
| dc.contributor.advisor | Khan Chand | |
| dc.contributor.author | Siddiqui, Arshi | |
| dc.date.accessioned | 2020-08-13T04:48:55Z | |
| dc.date.available | 2020-08-13T04:48:55Z | |
| dc.date.issued | 2020-06 | |
| dc.description.abstract | Extraction of various valuable products like bioactive compounds, essential oils, pectin, fibers etc. from agro industrial waste is an effective solution for the management of waste materials. But in terms of economy, energy and longer time requirements, the current extraction techniques have several inadequacies. Sweet lime (Citrus limetta) is a citrus fruit which is abundantly found and mainly used for juice extraction in India. After juice processing from sweet lime, huge quantity of sweet lime peel waste rich in various value added components such as pectin, bioactive compounds and essential oils is generated. Therefore, an effective, non-toxic and profitable extraction strategy is needed that could significantly promote the valorization of sweet lime peel and provide high quality extracted products with increased profits. The present research work was therefore undertaken for process optimization of ultrasound assisted extraction of pectin from sweet lime (Citrus limetta) peel. The experiments were conducted to study the effect of the process parameters on extraction efficiency and quality of pectin extracted from sweet lime peels. The independent parameters selected were solidsolvent ratio (1:18, 1:24 and 1:30 g/ml), ultrasound power intensity (48, 64 and 80 W/cm2) and sonication time (15, 25 and 35 min). Pectin yield (g/100g), equivalent weight (mg), methoxyl content (%), anhydrouronic acid content (%) and degree of esterification (%) were analyzed. The data from all 17 experiments were analyzed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum levels of variables for maximum desirability of extracted pectin were 1:24.3 g/ml solid-solvent ratio, 80 W/cm2 ultrasound power intensity and 18.4 min sonication time. The optimum values of responses were 36.4 g/100 g pectin yield, 740.3 mg equivalent weight, 7.1% methoxyl content, 64% nhydrouronic acid content and 62.9% degree of esterification. Significant (p<0.05) effect of process parameters were found in all responses of pectin extracted from sweet lime peel. This research has therefore proved that ultrasound assisted extraction of pectin from sweet lime peel is an efficient approach towards waste valorization. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810150740 | |
| dc.keywords | food processing, optimization, ultrasound, extraction, pectins, limes, Citrus limetta, peels | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 164 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Citrus limetta | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Extraction | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Process optimization of ultrasound assisted extraction of pectin from sweet lime (Citrus limetta) peel | en_US |
| dc.type | Thesis | en_US |