Standardization of extraction of pectin from Assam lemon (Citrus limon Burm f.) peels using novel technologies and quality characterization

The present study focuses on determining the optimal parameters of conventional (CE), microwave-assisted (MAE), and ultrasound-assisted (UAE) extraction to achieve maximum yield for pectin from Assam lemon (Citrus limon Burm f.) peels. In the CE, extraction time, temperature, and solid–liquid ratio were optimized. However, for MAE, exposed microwave power, time, and solid–liquid ratio were optimized while ultrasound amplitude, time, and solid–liquid ratio were optimized for UAE using Box-Behnken design. The extraction conditions had a significant effect on yield. The maximum pectin yield was 32.17% achieved by UAE while MAE and CE exhibited a pectin yield of 16.56% and 19.61%, respectively. The extract obtained under optimal conditions was characterized using Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results suggest that MAE and UAE have potential to be used for sustainable extraction of pectin-rich extracts for various applications.