Abstract—In the present study, microwave assisted extraction (MAE) and microwave-ultrasound assisted extraction (MUAE) were employed to recover pectin from pomelo peel. The effects of pH, irradiation time, microwave power, sonication time (only for MUAE) were investigated using Box–Behnken design (BBD) and the extraction condition was optimized. The highest validation experimental yield were 30.24±0.97% for MAE (irradiation time = 11.97 min) and 31.57±0.77% for MUAE (irradiation time = 10.11 min, sonication time = 17.72 min). The findings are agreeable with the predicted yield of 29.37% and 31.11% respectively for MAE and MUAE. It was observed that pH and microwave power have greater effect on extraction of pectin and the microwave irradiation time has slightly been reduced if ultrasound is incorporated. Considering the yield performance, shorter extraction time and less energy intensiveness, MAE is preferred to MUAE for the extraction of pectin from pomelo peel
 

Index Terms—pectin extraction, ultrasound, microwave, optimization

Cite: Shan Q. Liew, Gek C. Ngoh, Rozita Yusoff, and Wen H. Teoh, "Microwave Assisted Extraction (MAE) and Microwave-ultrasound Assisted Extraction (MUAE) of Pectin from Pomelo Peels," International Journal of Food Engineering, Vol. 3, No. 2, pp. 117-121, December 2017. doi: 10.18178/ijfe.3.2.117-121