Application of combined Box-Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels.

Under varied optimized experimental conditions, the physicochemical results provide high-quality pectin extracted from pomegranate, orange, green citron, and apple peel waste, which are potential sources of commercial pectin. The extract was considered high methyl ester pectin with a degree of esterification of >50% and pectin purity with an AUA content of > 65%. Therefore, the studied peel pectin could be a food additive for numerous uses. The currently developed procedure effectively reuses the waste resources that contributed to a novel concept to explore the natural assets for food and pharmaceutical applications. This article is protected by copyright. All rights reserved.