Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Under optimized experimental conditions,high-quality pectin was extracted from pomegranate, orange, green citron, and apple peel waste. The extract was considered to be high methyl ester pectin with a degree of esterification greater than 50% and with an Anhydrouronic acid (AUA) content greater than 65%. The peel pectin that was studied could therefore be a food additive with numerous uses. The procedure developed here reuses waste resources effectively and contributes to a novel concept for exploring natural assets for use in food and pharmaceutical applications.