Abstract:
In the present study, the extraction of pectin from banana peel (Musa sp.) was optimized using artifcial neural network
and response surface methodology on the yield and degree of esterifcation obtained using microwave-assisted extraction
methods. The individual, quadratic and interactive efect of process variables (temperature, time, liquid–solid ratio and pH)
on the extracted pectin yield and DE of the extract were studied. The results showed that properly trained artifcial neural
network model was found to be more accurate in prediction as compared to response surface model method. The optimum
conditions were found to be temperature of 60 °C, extraction time of 102 min, liquid–solid ratio of 40% (v/w) and pH of 2.7
and within the desirable range of the order of 0.853. The yield of pectin and degree of esterifcation under these optimum
conditions were 14.34% and 63.58, respectively. Temperature, time, liquid–solid ratio and pH revealed a signifcant (p<0.05)
efect on the pectin yield and degree of esterifcation. Based on the value of methoxyl content and degree of esterifcation
the extracted pectin was categorized as high methoxyl pectin. Generally, the fndings of the study show that banana peel can
be explored as a promising alternative for the commercial production of pectin
