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ISSN electronic edition: 1336-9075
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Optimized microwave-assisted extraction of pectin from betel leaves: process modelling, yield enhancement, and industrial applications

Murugesan Manikkampatti Palanisamy, Padmapriya Veerappan, Kalaivani Ramanathan, Senthilkumar Kandasamy, Minar Mohamed Lebbai, Sivakumar Palanisamy, and Venket Radnam Myneni

Department of Petrochemical Technology, Excel Engineering College, Namakkal, India

 

E-mail: engineermurugesh@gmail.com

Received: 30 June 2025  Accepted: 7 October 2025

Abstract:

Pectin was extracted from betel leaves (Piper betel L.) using microwave-assisted extraction (MAE), and the process was optimized through response surface methodology (RSM) with a Box–Behnken design. The effects of microwave power, irradiation time, pH, and solid–liquid ratio on pectin yield were systematically evaluated. Results revealed that higher microwave power significantly enhanced extraction efficiency while reducing process time, whereas moderately acidic pH and appropriate solvent ratios also improved yield. A second-order polynomial regression model was developed, accurately describing the relationship between variables and yield. Optimal conditions predicted by Derringer’s desirability function were pH 1.4, microwave power 422 W, solid–liquid ratio 1:16.9 g/mL, and irradiation time 169 s, achieving a validated maximum yield of 19.24%. Structural characterization (XRD, EDAX, and SEM) confirmed the integrity and functionality of the extracted pectin. The optimized MAE process demonstrates a rapid, eco-friendly, and scalable strategy for pectin recovery from betel leaves, highlighting their potential as a sustainable source for food, pharmaceutical, and biodegradable material applications.

Keywords: Pectin extraction; Betel leaf (Piper betel L.); Microwave-assisted extraction; Response surface methodology; Process optimization; Industrial applications

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-025-04438-1

 

Chemical Papers 80 (1) 913–922 (2026)

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