Artículos de revistas
Optimization Of Extraction Of High-ester Pectin From Passion Fruit Peel (passiflora Edulis Flavicarpa) With Citric Acid By Using Response Surface Methodology
Registro en:
Bioresource Technology. , v. 99, n. 13, p. 5561 - 5566, 2008.
9608524
10.1016/j.biortech.2007.10.058
2-s2.0-43049159352
Autor
Pinheiro E.R.
Silva I.M.D.A.
Gonzaga L.V.
Amante E.R.
Teofilo R.F.
Ferreira M.M.C.
Amboni R.D.M.C.
Institución
Resumen
A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. 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