Optimization of eco-friendly pectin extraction from Rosa rubiginosa L. husk

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

Ciudad Autónoma de Buenos Aires

Congreso; 11th World Congress of Chemical Engineering; 2023

Asociación Argentina de Ingenieros Químicos (AAIQ)

In this work, analternative and eco-friendly method for rosehip husk pectin extraction wasproposed using citric acid assisted by ultrasound and heating. Ultrasound is anefficient technology that improves pectin diffusion and reduces extractiontimes. Box-Behnken design (BBD) was applied to determine the independentvariables range: citric acid solution pH (2 – 3), temperature (70 – 90 °C), andtime (30 – 60 min), and used to model the pectin extraction process.Simultaneously, anestimation of the extraction cost was made considering the energy consumed byultrasound and heating, as well as the materials used in the process. Asecond-order polynomial function was adjusted to the pectin yield and cost obtainedexperimentally. Applying a genetic algorithm, a multiobjective optimization wasused to find acceptable solutions that maximize the pectin yield and minimize theprocess cost for decision-making. The extraction conditions for obtaining themost 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 ofpectin, respectively.Finally,pectin was characterized at the optimal conditions to determine some qualityparameters: 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 %, anddegree of esterification 28.59 ± 0.78 %. The results showed that RH is anexcellent source of low-methoxyl pectin at a low cost and could be used in foodpreparations