Ultrasound-assisted extraction of polysaccharides from faba bean (Vicia faba L.) pod: optimization based on extraction yield, total phenolic content, and evaluation of its antioxidant activity

The extensive growth of fruit and vegetable processing industries has led to the production of a large amount of by-products (including skin, peel, seeds and pulp) that contain large amounts of bioactive compounds such as polyphenols, polysaccharides and dietary fibers. Therefore, this study was conducted to optimize the polysaccharide extracted by ultrasound-assisted extraction in terms of yield, total phenolic content and antioxidant activity using the Box–Behnken design. The models exhibited that the parameters affecting the desired responses were temperature, time, and ultrasonic amplitude, with optimum values of 65 °C, 50 min, and 50