Optimization and characterization of subcritical water pectin extraction from durian (Durio zibethinus) seeds

Durian (Durio zibethinus) seeds, a by-product of durian fruit processing, are rich in carbohydrates, particularly starch (42.1%), comprising amylose (10–20%) and amylopectin (80–90%), making them a promising source for industrial biopolymers such as pectin. This study aimed to optimize the parameters of subcritical water extraction (SWE) for extracting pectin from durian seeds using response surface methodology (RSM) with a Box–Behnken Design (BBD), and to compare the yield and quality of the pectin with that obtained by conventional acid extraction (CAE) using citric acid at pH 2. The optimization of SWE parameters resulted in an extraction temperature of 136.5 °C, extraction time of 9 min, and a liquid-to-solid ratio of 30:1.07 mL/g, yielding a higher pectin output of 1.96 ± 0.04%, compared to 1.08 ± 0.05% from the CAE method. The pectin extracted via SWE showed better physicochemical properties, including lower equivalent weight, higher anhydrouronic acid content, and enhanced antioxidant activity. The study concludes that SWE is an effective and eco-friendly technique for extracting pectin. The resulting pectin shows potential for use in food products such as jams, jellies, fruit juices, yogurt, and low-sugar confectionery as a gelling, stabilizing, or thickening agent.

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