Sharma Poonam, Osama Khwaja, Varjani Sunita, Farooqui Alvina, Younis Kaiser
Department of Bioengineering, Integral University, Lucknow, 226026 India.
Gujarat Pollution Control Board, Gandhinagar, Gujarat 382010 India.
J Food Sci Technol. 2023 Apr;60(4):1284-1293. doi: 10.1007/s13197-023-05672-9. Epub 2023 Feb 1.
Machine learning techniques were employed to evaluate the effect of process parameters viz. microwave power (100 W, 300 W, 600 W); pH (1, 1.5, 2); and microwave time (the 60 s, 120 s, 180 s) on the pectin yield from peel. A fourth-order polynomial function of 66.60 scales was used by the Support Vector Regression (SVR) model at an epsilon (ε) value of 0.003. The co-efficient of determination (R) and root mean square error-values for training data and test data were 0.984; 0.77 and 0.993; 0.66 respectively. At optimized conditions, microwave power 600 W, pH 1, and time 180 s the best yield of 32.75% was obtained. The integrity of pectin skeletal was confirmed with FTIR and H NMR spectrums. The physicochemical analysis revealed that CLP is a high-methoxyl pectin (HMP) with a 63.20 ± 0.88% degree of esterification, 798.45 ± 26.15 equivalent weight, 8.06 ± 0.62% methoxyl content, 67.93 ± 3.36 AUA content, 6.27 ± 0.27 g water/g pectin WHC, 2.68 ± 0.20 g oil/g pectin OHC, low moisture, ash and protein content of 6.85 ± 0.10%, 3.87 ± 0.10% and 2.61 ± 0.06% respectively, which can be utilized as a food additive. Therefore, pectin extraction from peel using a greener technique like MAE is an eco-friendly, time-saving approach to transform waste into a versatile food additive.
采用机器学习技术评估工艺参数即微波功率（100W、300W、600W）；pH值（1、1.5、2）；以及微波时间（60秒、120秒、180秒）对果皮果胶产率的影响。支持向量回归（SVR）模型使用了一个66.60尺度的四阶多项式函数，ε值为0.003。训练数据和测试数据的决定系数（R）和均方根误差值分别为0.984；0.77和0.993；0.66。在优化条件下，微波功率600W、pH值1和时间180秒时，获得了32.75%的最佳产率。通过傅里叶变换红外光谱（FTIR）和核磁共振氢谱（H NMR）对果胶骨架的完整性进行了确认。物理化学分析表明，CLP是一种高甲氧基果胶（HMP），酯化度为63.20±0.88%，当量为798.45±26.15，甲氧基含量为8.06±0.62%，AUA含量为67.93±3.36，水合能力为6.27±0.27g水/g果胶，油合能力为2.68±0.20g油/g果胶，水分、灰分和蛋白质含量较低，分别为6.85±0.10%、3.87±0.10%和2.61±0.06%，可作为食品添加剂。因此，采用微波辅助萃取（MAE）等更环保的技术从果皮中提取果胶是一种将废物转化为多功能食品添加剂的环保、省时的方法。
