Yield of albedo flour and pectin content in the rind of yellow passion fruit

Oliveira, Eliana Monteiro Soares de; Resende, Eder Dutra de

doi:10.1590/s0101-20612012005000067

Cited by 10 publications

(17 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The proportion of epicarp was similar in fruits of different maturation stages, with average of 13.7% (Table 1), which contrast to the average of 8.4% measured by Dliveira & Resende (2012) in fruits at green maturation stages, but reaching 11.0% in ripe fruits.…”

Section: Characterization Of Fruit Maturation and Pericarp Fractionsmentioning

confidence: 78%

“…On Brazil, approximately 40% of the production is processed by juice industries (Pimentel et al, 2009). The amount of rind can reach 50.7% of the mass of ripe fruit, or 79.2% of the green fruit (Dliveira & Resende, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…However, due to the presence of the epicarp in the crude rind, the flour of the rind becomes brownish and with undesirable flavor and taste. After removing the epicarp from the crude rind, the pure mesocarp flour presents better appearance and absence of bitterness, favoring its application as an ingredient in food products (Dliveira & Resende, 2012). The use of this flour has been proposed for several kinds of foods, including meat-based products (López-Vargas et al, 2014), yoghurts (Espírito Santo et al, 2012 and honey bread (Conti- Silva & Roncari, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

et al. 2019

Self Cite

View full text Add to dashboard Cite

The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. Practical Application:The industrialization of passion fruit produces a huge amount of rinds that can be processed to be used as a new ingredient in the food industry due to its high content of pectin, which confers rheological properties such as stabilizing, thickening and gelling during food processing. The rind of passion fruit is divided into epicarp, mesocarp and endocarp. The separation and processing of these materials can enable to produce better quality mesocarp flour.

show abstract

Section: Characterization Of Fruit Maturation and Pericarp Fractionsmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…), com safra de mais de 823 mil toneladas de frutos em 2014 (Instituto Brasileiro de Geografia e Estatística, 2014). Embora grande parte desta produção seja utilizada pelas agroindústrias, descartam-se mais de 50% da massa dos frutos constituída de resíduos de cascas (Oliveira & Resende, 2012), o que reforça a necessidade de estudos relativos ao aproveitamento desses resíduos, que, em geral, são descartados de forma incorreta no ambiente.…”

Section: Introductionunclassified

“…A farinha de maracujá encontrada no mercado é feita a partir da casca bruta que contém epicarpo (flavedo) e mesocarpo (albedo), mas que apresenta tonalidade escura, entre outras características sensoriais não desejáveis. Oliveira & Resende (2012) observaram que a remoção do epicarpo do maracujá permite a obtenção do albedo puro, que apresenta tonalidade branca e proporciona a fabricação de uma farinha de cor clara e odor agradável. Essa farinha do albedo de maracujá tem sido proposta para uma variedade de alimentos, que incluem produtos à base de carne (López-Vargas, 2014), e para a formulação de filmes flexíveis (Nascimento et al, 2012).…”

Section: Introductionunclassified

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Ferreira

Talma

Martins

et al. 2016

Pesq. agropec. bras.

Self Cite

View full text Add to dashboard Cite

Resumo -O objetivo deste trabalho foi avaliar tratamentos térmicos e químicos com Ca 2+ , no controle da atividade da poligalacturonase e de seus efeitos no rendimento de extração e no grau de esterificação da pectina do albedo da casca de maracujá-amarelo (Passiflora edulis). Utilizaram-se cascas de frutos com coloração verde-clara, as quais foram lavadas, sanitizadas, trituradas e deixadas em repouso em água, para suspensão do albedo. O albedo foi recolhido e submetido à temperatura de 90 o C a 30, 60 e 120 min, ou a concentrações de cálcio de 0,01 e 1% durante 1 hora de agitação de 400 rpm, em temperatura ambiente. Realizou-se, também, o tratamento térmico do extrato enzimático bruto obtido do albedo a 65, 75 e 85°C. O tratamento térmico do albedo a 90°C não inativou a poligalacturonase após 120 min. A inativação da enzima extraída do albedo ocorreu após incubação a 65, 75 e 85°C por 30, 20 e 10 min, respectivamente. O tratamento com íons de cálcio a 1% promoveu o bloqueio enzimático e a redução no conteúdo de ácidos urônicos livres (AUL) da pectina. O tratamento do albedo de maracujá com solução de 1% de Ca 2+ por 1 hora inibe a atividade da poligalacturonase e reduz o conteúdo de AUL.Termos para indexação: Passiflora edulis, casca de maracujá, esterificação da pectina, inativação enzimática. Thermal and chemical treatments to control polygalacturonase activity in passion fruit albedoAbstract -The objective of this work was to evaluate the use of thermal and chemical treatments with Ca 2+ , in order to control the activity of polygalacturonase and its effects on extraction yield and degree of pectin esterification from albedo of yellow passion fruit (Passiflora edulis) rind. Rinds of fruit with light-green peel were washed, sanitized, grind, and left to stand in water for albedo suspension. Albedo was collected and subjected to a temperature of 90 o C for 30, 60, and 120 min, or to calcium levels of 0.01 and 1% during 1 hour of stirring, at 400 rpm, at ambient temperature. Thermal treatment of the crude enzymatic extract obtained from the albedo at 65, 75, and 85 o C was also performed. The thermal treatment of the albedo at 90 o C did not inactivate polygalacturonase after 120 min. The inactivation of the enzyme extracted from the albedo occurred after incubation at 65, 75, and 85 o C for 30, 20, and 10 min, respectively. The treatment with calcium ion solution at 1% promoted enzymatic inactivation and a decrease in the content of free carboxylic acids (FCA) of pectin. The treatment of passion fruit albedo with calcium Ca 2+ solution at 1% for 1 hour inhibits the polygalacturonase activity and decreases the content of FCA.

show abstract

Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent

Silva¹,

Resende²

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The industrial processing of passion fruit produces a huge quantity of rinds. This work evaluates the physicochemical and technological characteristics of passion fruit mesocarp flour (MF) and its pectin (PM), aiming to replace the commercial citrus pectin (PC) used as thickener and gelling agent. The pectin PM presented the lower degree of esterification (68.0%), content of galacturonic acids (72.0%) and molar mass than the pectin PC. Gels made with MF, pectin PM and pectin PC were formed at all concentrations (1%, 2% and 3%) and showed non‐Newtonian pseudoplastic fluid behaviour. Gel made with 3% MF (0.75% pectin) presented the higher hardness and viscosity than 1% PC gel, but the lower gel strength. The MF flour and its pectin PM have very good technological potential, when compared to the commercial pectin PC, mainly as thickener agent.

show abstract

Yield of albedo flour and pectin content in the rind of yellow passion fruit

Cited by 10 publications

References 37 publications

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent

Contact Info

Product

Resources

About