Process variables influence on microwave assisted extraction of pectin from waste Carcia papaya L. peel

The objectives of the present study were to evaluate and optimize the influence of process variables such as microwave power, pH, time and solid–liquid ratio on the extraction of pectin from waste Carcia papaya L peel. The experiments were carried out based on a four factors three level Box-Behnken response surface design. A quadratic model was developed from the experimental data in order to predict the pectin yield. The optimal condition was found to be: microwave power of 512w, pH of 1.8, time of 140s and solid-liquid ratio of 1:15g/ml with maximum pectin yield (25.41%).