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Peer-reviewedCC BY-NC-ND 4.0NPJ Science of Food

Microwave-assisted extraction and optimization of pectin from Aegle marmelos using response surface methodology and metaheuristic algorithms

  • Snigdha Satabdi Dixit1
  • Muruganandam L2
  • Ganesh Moorthy I2
  1. 1School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India
  2. 2School of Chemical Engineering, Vellore Institute of Technology, Vellore, India
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Abstract

The present study aimed to evaluate the microwave-assisted extraction (MAE) of pectin from Aegle marmelos peel. The response surface methodology (RSM), genetic algorithm (GA), and particle swarm optimization (PSO) were used to optimize the process parameters to obtain a higher pectin yield. The effect of irradiation time (5–25 min), solid-to-liquid ratio (5–25 mL g−1), microwave power (150–750 W), and pH (1.0–3.0) was investigated. The results showed that the RSM, GA, and PSO models provided the best predicted optimum yields of pectin, namely 13.52%, 18.12%, and 17.97%, respectively. The optimum conditions were experimentally validated, showing good agreement with predictions (p > 0.05). Comprehensive characterization confirmed the preserved structural and physicochemical properties of the pectin, with a galacturonic acid content of 72.0 ± 0.22%. Functional evaluation revealed strong emulsifying activity (89.21%), oil-holding capacity (1.56 g g−1), and water-holding capacity (0.48 g g−1). Antioxidant and antinutritional analyses supported its potential for food and pharmaceutical applications, while its structural, physicochemical, and functional properties demonstrated similarity to commercial pectin, highlighting its sustainability.

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Cite

BibTeXRIS
BibTeX
@article{dixit2026microwaveassisted,
  title = {{Microwave-assisted extraction and optimization of pectin from Aegle marmelos using response surface methodology and metaheuristic algorithms}},
  author = {Snigdha Satabdi Dixit and Muruganandam L and Ganesh Moorthy I},
  journal = {NPJ Science of Food},
  year = {2026},
  month = sep,
  doi = {10.1038/s41538-026-01128-4},
  url = {https://doi.org/10.1038/s41538-026-01128-4},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Microwave-assisted extraction and optimization of pectin from Aegle marmelos using response surface methodology and metaheuristic algorithms
AU  - Snigdha Satabdi Dixit
AU  - Muruganandam L
AU  - Ganesh Moorthy I
PY  - 2026
DA  - 2026/09/15
JO  - NPJ Science of Food
DO  - 10.1038/s41538-026-01128-4
UR  - https://doi.org/10.1038/s41538-026-01128-4
AB  - The present study aimed to evaluate the microwave-assisted extraction (MAE) of pectin from Aegle marmelos peel. The response surface methodology (RSM), genetic algorithm (GA), and particle swarm optimization (PSO) were used to optimize the process parameters to obtain a higher pectin yield. The effect of irradiation time (5–25 min), solid-to-liquid ratio (5–25 mL g−1), microwave power (150–750 W), and pH (1.0–3.0) was investigated. The results showed that the RSM, GA, and PSO models provided the best predicted optimum yields of pectin, namely 13.52%, 18.12%, and 17.97%, respectively. The optimum conditions were experimentally validated, showing good agreement with predictions (p > 0.05). Comprehensive characterization confirmed the preserved structural and physicochemical properties of the pectin, with a galacturonic acid content of 72.0 ± 0.22%. Functional evaluation revealed strong emulsifying activity (89.21%), oil-holding capacity (1.56 g g−1), and water-holding capacity (0.48 g g−1). Antioxidant and antinutritional analyses supported its potential for food and pharmaceutical applications, while its structural, physicochemical, and functional properties demonstrated similarity to commercial pectin, highlighting its sustainability.
SN  - 2396-8370
ER  -