Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface – Response

Pectin is used as a coagulant in the food industry due to its thickening properties. Also, the polysaccharide is widely used in the food industry, which is due to its unique technological properties (its gelling properties in the production of jams and like jams such as fruit, etc.).  The aim of this study was to optimize and evaluate the quantitative and qualitative evaluation of pectin extraction from apple pomace by microwave and acid extraction method. Microwave extraction efficiency in the pH range of 1.22 to 1.78, time 10.6 to 17.4 minutes and power 320 to 580 W and by acid extraction method in the pH range of 1.5 to 2, time 60 to 90 minutes and temperature of 75 to 90 °C was optimized by the response surface method (RSM). The results showed that in microwave extraction at pH 1.22, time 17.4 minutes and power 580 W and in acid extraction method at pH 1.5, temperature 90 °C and time 90 minutes maximum extraction efficiency (9.17 and 8.83% respectively) were observed. Also, under optimal microwave extraction conditions, pectin with better quality characteristics (higher degree of esterification, galacturonic acid, equivalent weight, methoxyl content, emulsifying activity and water holding capacity) was obtained than the traditional method.