Applications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties from waste biomass peels of Aframomum angustifolium as an alternate source using acid (AAE) and microwave extraction (MAE) methods. Pectin extracted from A. angustifolium was compared based on yield, color, moisture, equivalent weight, methoxyl content (MC), and degree of esterification (DegE). Response surface experimental design was used to study the effect of the extraction process pectin such as the yield and the DegE. MAE had a significantly higher % yield of 4.74 ± 0.1% and a lower equivalent weight of 852.49 ± 16.59 mg/ml than AAE with 3.09 ± 0.03% and 882.1 ± 9.04 mg/ml, respectively, with light brown color. The lower moisture contents of 6.5%, MC of 33.06%, and DegE of 67.96% were obtained by MAE compared to 6.9%, 31.85%, and 66.61%, respectively, for AAE. The time and temperature had a positive significant effect ( < 0.05) on % pectin yield for MAE and AAE, while time and pH squared had a negative. Temperature squared had a negative significance on % DE, and pH had a positive significance using AAE and MAE. Optimal conditions for MAE obtained were the power of 555.18W, pH of 2.79, and time of 40.69 min with optimum desirability of 0.829, while for acid extraction, the temperature of 72.95°C, pH of 2.31, and time of 142.55 min with the desirability of 0.88. A highly functionalized pectin can be extracted from the peels of A. angustifolium as an alternate source.

中文翻译：

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使用响应面法作为功能性果胶的替代来源，从废非洲豆蔻生物质果皮中提取和表征农产品废物和副产品果胶

果胶在食品工业中的应用受到其来源、结构和提取方法的强烈影响，从而影响其功能。本研究旨在使用酸（AAE）和微波提取（MAE）方法从非洲豆蔻生物质果皮中提取果胶作为替代来源，并评估果胶的理化和功能特性。从沙枣中提取的果胶根据收率、颜色、水分、当量、甲氧基含量 (MC) 和酯化度 (DegE) 进行比较。采用响应面实验设计研究果胶提取过程对得率、DegE等的影响。MAE 的产率百分比显着较高，为 4.74 ± 0.1%，当量重量为 852.49 ± 16.59 mg/ml，显着高于 AAE（分别为 3.09 ± 0.03% 和 882.1 ± 9.04 mg/ml），呈浅棕色。MAE 获得的水分含量较低，为 6.5%、MC 为 33.06% 和 DegE 为 67.96%，而 AAE 的水分含量分别为 6.9%、31.85% 和 66.61%。时间和温度有显着正向影响（ < 0.05) 对于 MAE 和 AAE 的果胶产率%，而时间和 pH 平方具有负值。使用 AAE 和 MAE，温度平方对 % DE 具有负显着性，并且 pH 具有正显着性。MAE 的最佳条件为功率 555.18W、pH 2.79、时间 40.69 min，最佳期望值为 0.829；而酸提取的最佳条件为：温度 72.95℃、pH 2.31、时间 142.55 min，最佳期望值为 0.829。期望值为 0.88。可以从狭叶茴香的果皮中提取高度功能化的果胶作为替代来源。