Abstract
Combined effects of key factors (pH value, extraction temperature, extraction time, salting out time) on extraction of pectin from banana peel was investigated by response surface methodology (RSM). When enriched in pectin, this research can be useful for preparation of banana products. Results showed that extraction temperature and time had the most significant combined effect on the improvement of extraction rate of pectin from banana peel, followed by the combined effects of extraction time and salting-out temperature. Besides, the extraction rate of pectin from banana peel also obviously affected by the interaction effects of pH and salting-out temperature. The fitted mathematical model allowed us to plot response surfaces and to determine optimal extraction conditions. Results showed that the optimum conditions were established for extraction of banana peel pectin: pH value 1.5, extraction temperature 85.5 °C, extraction time 2 h, and salting-out temperature 70.0 °C.
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