Low cost green pectin extraction from lemon peels using ultrasound technique: Artificial intelligence – genetic algorithm modeling and characterization
Main Article Content
Keywords
Lemon peel, pectin extraction, response surface methodology (RSM), box-behnken design (BBD), artificial neural network (ANN), ultrasound
Abstract
The hybrid optimization approach integrating response surface methodology box-behnken design (RSM-BBD) and artificial neural network-genetic algorithm (ANN-GA) was employed to enhance extraction of pectin from lemon peel via ultrasound-assisted extraction techniques. By using these techniques, extraction conditions were improved, and a model was constructed. The extraction time (30–60min), amplitude (25–50%), and pH (1.2–4.2) were considered as input variables, while the output variable was pectin yield (PY%). The results showed that the prediction efficiency of RSM was higher than ANN-GA. With an ANN as the fitness function, the genetic algorithm determined a maximum pectin yield of 38.67% at a pH of 1.2, 30 min extraction time, and 50% amplitude. The experimental pectin extraction yield was found to be 38.92%. At an extraction time of 60 min, with an amplitude of 25% and a pH 4.2, the RSM-predicted value was 39.77%, closely aligning with the actual experimental value of 40.23%. FTIR and SEM were employed for further characterization of the extracted pectin. These analyses demonstrated that RSM has proven to be an effective technique for enhancing the extraction of pectin from lemon peel.
References
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Mamiru D., and Gonfa G. 2023. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon. 9(2): e13525. 10.1016/j.heliyon.2023.e13525
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Anticona M., Blesa J., Frigola A., and Esteve M.J. 2020. High biological value compounds extraction from citrus waste with non-conventional methods. Foods. 9: 811. 10.3390/foods9060811
Ardra S., and Barua M.K. 2022. Halving food waste generation by 2030: The challenges and strategies of monitoring UN sustainable development goal target 12.3. J. Clean. Prod. 380: 135042. 10.1016/j.jclepro.2022.135042
Bahmani L., Aboonajmi M., Arabhosseini A., and Mirsaeedghazi H. 2018. ANN modeling of extraction kinetics of essential oil from tarragon using ultrasound pre-treatment. Eng. Agric. Environ. Food. 11: 25–29. 10.1016/j.eaef.2017.10.003
Belan D., and Israel K. Effect of extraction temperature, pH, and time on pectin yield of katmon (Dilleniaphilippinensis Rolfe). Proceedings of the International Food Research Conference.
Bouizzar S., Berkani M., Kebaili F.F., Barceló D., Joo S.W., Vasseghian Y., et al. 2023. Dicamba degradation using a low-cost chlorine/ferrous-based AOP: ANN-PSO model development, intermediate identification, and toxicity assessment using microalgae. Ind. Eng. Chem. Res. 62: 12891–12903. 10.1021/acs.iecr.3c01743
Ciriminna R., Fidalgo A., Delisi R., Tamburino A., Carnaroglio D., Cravotto G., et al. 2017. Controlling the degree of esterification of citrus pectin for demanding applications by selection of the source. ACS Omega. 2: 10.1021/acsomega.7b01109
Dao T.A.T., Webb H.K., and Malherbe F. 2021. Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating. Food Hydrocolloids. 113: 106475. 10.1016/j.foodhyd.2020.106475
Dranca F., and Oroian M.J.P. 2019. Ultrasound-assisted extraction of pectin from Malusdomestica ‘Fălticeni’ Apple Pomace. Processes. 7: 488. 10.3390/pr7080488
Eça K.S., Machado M.T.C, Hubinger M.D., and Menegalli F.C. 2015. Development of active films from pectin and fruit extracts: Light protection, antioxidant capacity, and compounds stability. J. Food Sci. 80: C2389–C2396. 10.1111/1750-3841.13074
Fierascu R.C., Sieniawska E., Ortan A., Fierascu I., and Xiao J. 2020. Fruits by-products-A source of valuable active principles. A short review. Frontiers. 8: 319. 10.3389/fbioe.2020.00319
Hamidon N.H., and Zaidel D.N.A. 2017. Effect of extraction conditions on pectin yield extracted from sweet potato peels residues using hydrochloric acid. Chemical Eng. Trans. 56: 979–984. 10.3303/CET1756164
He C., Sampers I., and Raes K. Isolation of pectin from clementine peel: A new approach based on green extracting agents of citric acid/sodium citrate solutions. ACS Sustainable Chem. & Engin. 9: 833–843. 10.1021/acssuschemeng.0c07422
Hu W., Ye X., Chantapakul T., Chen S., and Zheng J. 2020. Manosonication extraction of RG-I pectic polysaccharides from citrus waste: Optimization and kinetics analysis. Carbohydrate Poly. 235: 115982. 10.1016/j.carbpol.2020.115982
Hundie K.B. 2020. Ultrasound-assisted optimization of pectin extraction from orange peel using Response Surface Methodology (RSM) and Artificial Neural Network (ANN). IJASE. 8(2): 69–87. 10.30954/2322-0465.2.2020.1
Kadmi Y., Ousaadi M.I., Lakhdari D., Bachiri N., Bouta, I., Bouizzar, S., et al. 2023. Optimization of azithromycin degradation: Integrating ANN-PSO modeling, intermediates analysis, identification, and microbiological assessment. J of the Taiwan Inst. Chem. Engineers. 105086. 10.1016/j.jtice.2023.105086
Kalapathy U., and Proctor A. 2001. Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chem. 73(4): 393–396. 10.1016/S0308-8146(00)00307-1
Kalal P., Mani A., Kuchi V.S., Mandal, D. Citrus. In Tropical and Subtropical Fruit Crops (pp. 63–160). 2023. Apple Academic Press. 10.1201/9781003305033-2
Kanmani P., Dhivya E., Aravind J., and Kumaresan K. 2014. Extraction and analysis of pectin from citrus peels: Augmenting the yield from Citrus limon using statistical experimental design. Iranica J. Energy & Envir. 5(3): 303–312. 10.5829/idosi.ijee.2014.05.03.10
Kulkarni S., Vijayanand P.J.L.F.S., Technology, 2010. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passifloraedulis f. flavicarpa L.). 43: 1026–1031. 10.1016/j.lwt.2009.11.006
Lara-Espinoza C., Carvajal-Millán E., Balandrán-Quintana R., López-Franco Y., and Rascón-Chu A. 2018. Pectin and pectin-based composite materials: Beyond food texture. Molecules. 23(4): 942. 10.3390/molecules23040942
Lasunon P., and Sengkhamparn N. 2022. Effect of ultrasound-assisted, microwave-assisted and ultrasound-microwave-assisted extraction on pectin extraction from industrial tomato waste. Molecules. 27(4): 1157. 10.3390/molecules27041157
Liew S.Q., Ngoh G.C., Yusoff R., and Teoh W.H. 2016. Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels. Inter. J of Biolo. Macromole. 93: 426–435. 10.1016/j.ijbiomac.2016.08.065
Luque-Garcıa J.L., and de Castro M.D.L. 2003. Ultrasound: A powerful tool for leaching. TrAC Trends in Analy. Chem. 22(1): 41–47. 10.1016/S0165-9936(03)00102-X
Luque R., and Clark, J.H. 2013. Valorisation of food residues: Waste to wealth using green chemical technologies. Sustainable Chemical Proces. 1: 1–3. 10.1186/2043-7129-1-10
Mamiru D., and Gonfa G. 2023. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon. 9(2): e13525. 10.1016/j.heliyon.2023.e13525
Maran J.P., and Prakash K.A. 2015. Process variables influence on microwave assisted extraction of pectin from waste Carcia papaya L. peel. Inter. J of Biolo. Macromole. 73: 202–206. 10.1016/j.ijbiomac.2014.11.008
Muthusamy S., Manickam L.P., Murugesan V., Muthukumaran C., Pugazhendhi A. 2019. Pectin extraction from Helianthus annuus (sunflower) heads using RSM and ANN modelling by a genetic algorithm approach. Inter. J of Biolo. Macromole. 124: 750–758. 10.1016/j.ijbiomac.2018.11.036
Pandharipande S., and Makode H. 2012. Separation of oil and pectin from orange peel and study of effect of pH of extracting medium on the yield of pectin. J Eng Res Stud. 3(2):6–9.
Pradhan D., Abdullah S., Pradhan R.C. 2020. Optimization of pectinase assisted extraction of Chironji (Buchananialanzan) fruit juice using response surface methodology and artificial neural network. Inter. J. of Fruit Sci. 20(sup2): S318–S336. 10.1080/15538362.2020.1734895
Saberian H., Hamidi-Esfahani Z., Ahmadi Gavlighi H., Banakar A., Barzegar M. 2018. The potential of ohmic heating for pectin extraction from orange waste. J. Food Process. & Preservation. 42(2): e13458. 10.1111/jfpp.13458
Salma M.A., Jahan N., Islam M.A., and Hoque M.M. 2012. Extraction of pectin from lemon peel: Technology development. J. Chem. Engineer. 27(2): 25–30. 10.3329/jce.v27i2.17797
Shanmugaprakash M., and Sivakumar V. 2013. Development of experimental design approach and ANN-based models for determination of Cr (VI) ions uptake rate from aqueous solution onto the solid biodiesel waste residue. Bioresource Technol. 148: 550–559. 10.1016/j.biortech.2013.08.149
Sheela K.G., and Deepa S.N. 2013. Review on methods to fix number of hidden neurons in neural networks. Mathematical Problems in Engineer. 1–11. 10.1155/2013/425740
Simić V.M., Rajković K.M., Stojičević S.S., Veličković D.T., Nikolić N.Č., Lazić M.L., and Karabegović I.T. 2016. Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technol. 160: 89–97. 10.1016/j.seppur.2016.01.019
Singthong J., Cui S.W., Ningsanond S., and Goff H.D. 2004. Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin. Carbohydr. Polym. 58(4): 391–400. 10.1016/j.carbpol.2004.07.018
Smaali A., Berkani M., Benmatti H., Lakhdari N., Al Obaid S., Alharbi S.A., et al. 2022. Degradation of Azithromycin from aqueous solution using Chlorine-ferrous-oxidation: ANN-GA modeling and Daphnia magna biotoxicity test assessment. Environ. Res. 214: 114026. 10.1016/j.envres.2022.114026
Suhaimi S.H., Hasham R., Idris M.K.H, Ismail H.F., Mohd Ariffin N.H., and Majid, F.A.A. 2019. Optimization of ultrasound-assisted extraction conditions followed by solid phase extraction fractionation from Orthosiphon stamineus Benth (Lamiace) leaves for antiproliferative effect on prostate cancer cells. Molecules. 24(22): 4183. 10.3390/molecules24224183
Sundarraj A.A., and Ranganathan T.V. 2017. A review-Pectin from agro and industrial waste. Int. J. Appl. Environ. Sci. 12: 1777–1801.
Van Hung P., Anh M.N.T., Hoa P.N., Phi N.T.L. 2021. Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids. J. of Food Measurement and Characterization. 15: 1541–1546. 10.1007/s11694-020-00748-y
Vasseghian Y., Moradi M., Pirsaheb M., Khataee A., Rahimi S., Badi M.Y., et al. 2020. Pesticide decontamination using UV/ferrous-activated persulfate with the aid neuro-fuzzy modeling: A case study of Malathion. Food Res. Int. 137: 109557. 10.1016/j.foodres.2020.109557
Xu G., Ji C., Xu Y., Yu E., Cao Z., Wu Q., Lin P., and Wang J. 2023. Machine learning in coastal bridge hydrodynamics: A state-of-the-art review. Appl. Ocean Res. 134: 103511. 10.1016/j.apor.2023.103511
Yerena-Prieto B.J., Gonzalez-Gonzalez M., Vázquez-Espinosa M., González-de-Peredo A.V., García-Alvarado M.Á., Palma M., et al. 2022. Optimization of an ultrasound-assisted extraction method applied to the extraction of flavonoids from moringa Leaves (Moringa oleífera Lam.). Agronomy. 12(2): 261. 10.3390/agronomy12020261
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Jul 1, 2025
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Djerri, R., Himed, L., Trad khodja, E. A., Merniz, S., Barkat, M., Bensouici, C., Berkani, M., Alqahtani, N. K., Alsanei, W. A., Sami, R., Almehmadi, A. M., & Helal, M. (2025). Low cost green pectin extraction from lemon peels using ultrasound technique: Artificial intelligence – genetic algorithm modeling and characterization. Italian Journal of Food Science, 37(3), 96-107. https://doi.org/10.15586/ijfs.v37i3.2754
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Djerri, R., Himed, L., Trad khodja, E. A., Merniz, S., Barkat, M., Bensouici, C., Berkani, M., Alqahtani, N. K., Alsanei, W. A., Sami, R., Almehmadi, A. M., & Helal, M. (2025). Low cost green pectin extraction from lemon peels using ultrasound technique: Artificial intelligence – genetic algorithm modeling and characterization. Italian Journal of Food Science, 37(3), 96-107. https://doi.org/10.15586/ijfs.v37i3.2754