Optimization of Extraction Process of Carob Bean Gum Purified from Carob Seeds by Response Surface Methodology

Abstract

The carob product most widely used, especially for the food industry, is the carob bean gum (CBG), or locust bean gum (LBG). This gum comes from the endosperm of the seed and chemically is a polysaccharide, a galactomannan. It is used as thickener, stabilizer, emulsifier and gelling agent.

Response surface methodology (RSM) was applied to optimize the extraction of CBG from Moroccan carob seeds. A central composite design was used for experimental design and analysis of the results searching for the optimal extraction conditions: Extraction temperature, extraction time and water to endosperm seeds ratio. Based on the RSM analysis, optimum conditions were: temperature 97°C, time 36 min and water to endosperm of seeds ratio of (197:1). Under the optimized conditions, the experimental values were in close agreement with values predicted by the model and for wish. Predicted yield of carob gum extracted is 69% of endosperm seeds.

Keywords: Carob bean gum; Extraction; Central composite design; Optimization experiment.