Kleimann E., de Simas K. N., Amante E. R., Prudêncio E. S., Teófilo R. F., Ferreira M. M. C., Amboni R. D. M. C., "Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology",  Int. J. Food Sci. Tech., 44(3), 476-483 (Mar 2009).
[Article]
 

Abstract.
Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40–90 °C), pH (1.2–2.6) and extraction times (10–90 min), with and without skins using a 2⁴ factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80 °C and pH 1 with an extraction time of 10 min considering model extrapolation.

Keywords.
Central Composite Design; Extraction Yield; Passion Fruit; Pectin; Response Surface Methodology.

Keywords Plus.