Boost Pectin Production using Continuous System of Subcritical Water Extraction

Authors

  • Noor Azwani Mohd Rasidek Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
  • Zuhaili Idham Ibnu Sina Institute for Scientific and Industrial Research (ISI-SIR), Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
  • Ahmad Hazim Abdul Aziz Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia
  • Norlisa Mili Department of Chemical Engineering and Energy Sustainability, Faculty of Engineering, UNIMAS, 94300 Kota Samarahan, Sarawak, Malaysia
  • Nicky Rahmana Putra Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
  • Ahmad Syahmi Zaini Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
  • Mohd Azizi Che Yunus Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

DOI:

https://doi.org/10.37934/arfmts.99.2.168179

Keywords:

Soluble pectin, fast extraction process, interaction temperature, continuous system SWE, response surface

Abstract

The dumping of waste banana peels from local chip manufacturing has encouraged sustainable food trends to valorize these peels as pectin sources. In this study, soluble pectin from banana peels was extracted using a continuous subcritical water extraction system (SWE). This method was a promising fast extraction process with a water solvent that was environmentally friendly. Temperature (100 to 160 °C) and extraction time (5 to 50 minutes) were manipulated, with a fixed pressure of 15 MPa, a flow rate of 15 mL/min, and a particle size of 0.6 mm. The response surface methodology (RSM) was used to generate approximately 13 experimental trials from the central composite design. Based on linear and square models, the results revealed that the interaction of temperature and time to pectin yield had a significant effect. At 100°C for 5 minutes, an optimal condition for producing pectin yield was achieved, which risen the highest pectin yield by 26%. As a result, the SWE continuous system promoted increased pectin production in the shortest extraction time. In short, banana peel pectin is a powder that serves a primary function in numerous food, pharmaceutical, and cosmeceutical applications.

Downloads

Download data is not yet available.

Author Biographies

Noor Azwani Mohd Rasidek, Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

noor.azwani@utm.my

Zuhaili Idham, Ibnu Sina Institute for Scientific and Industrial Research (ISI-SIR), Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

zuhaili@cheme.utm.my

Ahmad Hazim Abdul Aziz, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia

hazim.aziz@ums.edu.my

Norlisa Mili, Department of Chemical Engineering and Energy Sustainability, Faculty of Engineering, UNIMAS, 94300 Kota Samarahan, Sarawak, Malaysia

mnorlisa@unimas.my

Nicky Rahmana Putra, Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

rahmana@utm.my

Ahmad Syahmi Zaini, Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

ahmadsyahmizaini@gmail.com

Mohd Azizi Che Yunus, Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia

r-azizi@utm.my

Downloads

Published

2022-09-19

How to Cite

Mohd Rasidek, N. A. ., Zuhaili Idham, Ahmad Hazim Abdul Aziz, Norlisa Mili, Nicky Rahmana Putra, Ahmad Syahmi Zaini, & Mohd Azizi Che Yunus. (2022). Boost Pectin Production using Continuous System of Subcritical Water Extraction. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 99(2), 168–179. https://doi.org/10.37934/arfmts.99.2.168179

Issue

Section

Articles