Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin

Table 1

Experimental matrix for acid-assisted pectin extraction process.

Experimental runs	Real values and coded values
	Temperature (X1) (^°C)	pH of acid (X2)	Time (X3) (min)
1	70 (0)	3.68 (1.68)	85.0 (0)
2	53.18 (−1.68)	2.0 (0)	85.0 (0)
3	70 (0)	2.0 (0)	85.0 (0)
4	80 (1)	3.0 (1)	120.0 (1)
5	70 (0)	2.0 (0)	143.9 (1.68)
6	60 (−1)	3.0 (1)	50.0 (−1)
7	86.82 (1.68)	2.0 (0)	85.0 (0)
8	70 (0)	2.0 (0)	26.0 (−1.68)
9	70 (0)	0.32 (−1.68)	85.0 (0)
10	80 (1)	3.0 (1)	50.0 (−1)
11	60 (−1)	1.0 (−1)	50.0 (−1)
12	80 (1)	1.0 (−1)	50.0 (−1)
13	80 (1)	1.0 (−1)	120.0 (1)
14	60 (−1)	1.0 (−1)	120.0 (1)
15	70 (0)	2.0 (0)	85.0 (0)
16	60 (−1)	3.0 (1)	120.0 (1)