| dc.description.abstract | This study investigated the significance of the processing factors in the
integrated enzyme-assisted extraction and ultrasound-assisted extraction
method for the simultaneous extraction of polysaccharides and polyphenols from
passion fruit peel (Passiflora edulis) and subsequently optimized the process. The
study employed a two-step optimization approach, where significant factors were
identified using Plackett–Burman Design with six factors (buffer-to-solid ratio,
enzyme concentration, enzyme incubation temperature, enzyme incubation time,
ultrasound treatment temperature, and ultrasound treatment time), and the
optimal levels of the significant factors were determined using Box–Behnken
Design. In this study, the factors related to enzyme had no significant effect on
the responses, indicating enzyme-involved treatment may be not important in
this case. The significant factors that affected the extraction yield of
polysaccharides and polyphenols included buffer-to-solid ratio, ultrasound
treatment temperature, and ultrasound treatment time. The effects of these
three found parameters of ultrasound-assisted treatment on the extraction
efficiency were then evaluated using a response surface methodology. The
optimal conditions for the simultaneous extraction were a buffer-to-solid ratio of
53.89mL/g, ultrasound treatment temperature of 57.62
oC, and ultrasound
treatment time of 56.99 mins. Under these optimized conditions, the yields of
polysaccharides and polyphenols were 35.76 ± 1.54% and 47.51 ± 1.77mg
gallic acid equivalent per gram of sample, respectively. The results show that the
ultrasound-assisted extraction method is effective and ecologically benign for
extracting polysaccharides and polyphenols from passion fruit peel. | en_US |
