Optimization of an ecofriendly pectin extraction from Rosa rubiginosa L. husk by response surface method

MATHIAS RIVEROS-GOMEZ; RODRIGO TORRES SCIANCALEPORE; CELINA PODETTI; DANIELA ZALAZAR-GARCÍA; DANIELA ASENSIO; GASTÓN FOUGA; MARÍA PAULA FABANI; GERMÁN MAZZA; ROSA RODRÍGUEZ

Buenos Aires

Congreso; 11th World Congress of Chemical Engineering; 2023

Asociación Argentina de Ingenieros Químicos

In this work, an alternative and eco-friendly method for rosehip husk pectin extraction was proposed using citric acid assisted by ultrasound and heating. Ultrasound is an efficient technology that improves pectin diffusion and reduces extraction times. Box-Behnken design (BBD) was applied to determine the independent variables range: citric acid solution pH (2 – 3), temperature (70 – 90 °C), and time (30 – 60 min), and used to model the pectin extraction process.Simultaneously, an estimation of the extraction cost was made considering the energy consumed by ultrasound and heating, as well as the materials used in the process. A second-order polynomial function was adjusted to the pectin yield and cost obtained experimentally. Applying a genetic algorithm, a multiobjective optimization was used to find acceptable solutions that maximize the pectin yield and minimize the process cost for decision-making. The extraction conditions for obtaining the most acceptable compromise between variables were: T = 79.81 ºC, t = 55.04 min, and pH = 2.09, being the optimal yield and cost of 29.48 % and 6.00 USD/kg of pectin, respectively.Finally, pectin was characterized at the optimal conditions to determine some quality parameters: aw (water activity) 0.55 ± 0.01, ash content 3.13 ± 0.04 %, equivalent weight 281.00 ± 9.31 g/mL, methoxyl content 4.42 ± 0.22 %, and degree of esterification 28.59 ± 0.78 %. The results showed that RH is an excellent source of low-methoxyl pectin at a low cost and could be used in food preparations.