Flores Cruz, Josseant

Profile Picture

Filters

20241
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Extraction optimization of pectin from cacao pod husk by pressurized intermittent microwave-assisted technology
    (2024-07-10) Flores Cruz, Josseant; Cardona Martínez, Nelson; College of Agricultural Sciences; Pérez Muñoz, Fernando; Macchiavelli, Raúl E.; Department of Food Science and Technology; Carlo Colón, Héctor J.
    This study investigates how pH and extraction time affect the yield and galacturonic acid (GalA) content of pectin extracted from cocoa pod husks (CPH) using pressurized microwave-assisted extraction (PIMAE). A full factorial design was used to assess the impact of pH (2.0 and 2.5) and extraction time (16 and 20 min) on pectin yield and GalA content. The results indicated complex interactions between pH and extraction time on both pectin yield and GalA content, with only the GalA content being statistically significant. While increasing extraction time slightly increased overall pectin yield, the effect was more pronounced at pH 2.0. A decrease in pH had a dual effect on yield, reducing it at 16 min but increasing it at 20 min. Conversely, decreasing pH consistently increased GalA content, with the most significant effect observed at 16 minutes. Increasing extraction time increased GalA content only at pH 2.5, while it decreased at pH 2.0. A central composite design was used to develop regression models for the response variables and optimize the extraction parameters. A linear regression model adequately fitted the yield data but displayed a low R-squared value (42.3%). The degree of acetylation (DA) was found to be overestimated, affecting the reported GalA content and degree of methylation (DM). A correction factor was applied, resulting in recalculated GalA, DM, and DA values that were more closely aligned with values reported in scientific literature. The low DM values ranging between 30.7% and 43.8% indicated the extraction of a low methoxyl pectin with relatively high acetyl content (6.8 – 18.3%). The corrected GalA data generated a full quadratic model with a high R-squared value (93.8%). Optimization of this model predicted a 70.2% GalA content achievable at pH 2.13 and 17.45 minutes of extraction, producing an 8.2% pectin yield. PIMAE significantly reduced extraction time while maintaining pectin purity above 65% GalA, making it suitable for food applications.