Extraction of pectin from passion fruit peel assisted by ultrasound

Oliveira, Camila Fogaça de; Giordani, Diego; Lutckemier, Rafael; Gurak, Poliana Deyse; Cladera-Olivera, Florencia; Marczak, Lígia Damasceno Ferreira

doi:10.1016/j.lwt.2016.03.027

Cited by 180 publications

(82 citation statements)

References 32 publications

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“…Similarly, the maximum yield of citrus peel pectin (CPP) and apple pomace pectin (APP) was 21.95 and 16.68%, respectively (Wang et al 2014). Therefore, in this study, environmental benign and economical citric acid were used for pectin extraction with high yield, gelling strength and less damage to degree of esterification (de Oliveira et al 2016;Li et al 2015;Minjares-Fuentesa et al 2014).…”

Section: Introductionmentioning

confidence: 90%

“…Various plant sources such as citrus peel, apple pomace (Wikiera et al 2016), sugar beet, grape peel (Wang et al 2016), passion fruit peel (de Oliveira et al 2016;Liew et al 2014), mango peel (Pandit et al 2015), banana peels (Oliveira et al 2015;Qiu et al 2010) and pumpkin (Minjares-Fuentesa et al 2014) were reported for pectin extraction in the literature. Recent trend is to find gelling agent availability in novel plants and fruit wastes to meet the industrial demands.…”

Section: Introductionmentioning

confidence: 99%

“…Statistical experimental methods reduce errors among variable effects (de Oliveira et al 2016). Optimizing one variable at a time takes large number of experiments to be conducted and seems to be time consuming, which fails to reveal the interaction among variables.…”

Section: Introductionmentioning

confidence: 99%

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Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

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Pectin derived from plant waste sources is currently focused as an economical and eco-friendly approach. Optimization of pectin extraction from muskmelon peel by response surface methodology (RSM) was investigated in this study. Box-Behnken Design (BBD) was used to identify the optimal level of the extraction variables such as time, pH and temperature. A second-order model equation for pectin extraction was obtained from multiple regression analysis of experimental data with the correlation coefficient (R 2 ) value of 0.92. ANOVA results showed that linear effect of temperature and combined effect of pH with temperature were found significant for pectin extraction from muskmelon peel. Validation results had good agreement with the predicted results. Pectin extracted from muskmelon peel was classed as high methoxy pectin with the equivalent weight of 384.5 g/mol. Non-newtonian pseudoplastic flow behaviour was observed for muskmelon pectin from the viscosity studies.

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Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

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“…La técnica de extracción asistida por microondas se basa en el uso de la energía de microondas para conseguir que los compuestos de interés pasen rápidamente de la muestra a un disolvente adecuado, además, es una técnica que utiliza volúmenes pequeños de solvente y permite el control de una serie de parámetros que afectan a la eficacia de extracción (Seixas et al, 2014). Para el caso de la extracción de pectina de la cáscara de maracuyá se han realizado investigaciones con los métodos convencionales e hidrólisis ácida, obteniéndose rendimientos de extracción entre 10 y el 70% (Kliemann et al, 2009;Liew et al, 2014;Freitas de Oliveira et al, 2016), estudios realizados por Kalapathy y Proctor (2000) y Seggiani et al, (2009) indican que la extracción con HCl se obtienen mayores rendimientos y mejor calidad de pectina y menor consumo de alcohol en la precipitación y Aunque existen reportes de extracción de pectina de la cáscara de maracuyá asistida por microondas, estos no tienen en cuenta la variación de la concentración del ácido utilizado, el cual ofrece un gran aporte en la hidrólisis de la protopectina y exposición de la pectina al solvente (Seixas et al, 2014).…”

Section: Introductionunclassified

Extracción Rápida de Pectina a Partir de Cáscara de Maracuyá (Passiflora edulis flavicarpa) empleando Microondas

et al. 2018

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* Autor a quien debe ser dirigida la correspondenciaRecibido Abr. 20, 2017; Aceptado Jun. 28, 2017; Versión final Ago. 31, 2017, Publicado Feb. 2018 Resumen La presente investigación muestra los resultados de rendimiento del proceso de extracción de pectina de la cáscara del fruto de maracuyá (Passiflora edulis flavicarpa) asistida por microondas y el contenido de metoxilo de la pectina obtenida. Se usó un diseño completamente aleatorizado con arreglo factorial 3 3 por triplicado, con los siguientes factores: tiempo de extracción, potencia del microondas y concentración de la solución de HCl. Se realizó un análisis de varianza y un test de comparación de medias con un nivel de significancia del 5%. Las condiciones que arrojaron el mayor rendimiento en pectina (68,76%) en base húmeda fueron: tiempo de 100 segundos, potencia de 1000 vatios y concentración de solución de HCl de 0,24 N. Para este tratamiento, el porcentaje del contenido de metoxilo de la pectina obtenida fue del 6,86% (p/p), clasificando a la pectina como de bajo metoxilo. Palabras clave: pectina, metoxilo, extracción, microonda, maracuyá Rapid Extraction of Pectin from Passion Fruit Peel (Passiflora edulis flavicarpa) using Microwave AbstractIn this research, the performance of the microwave-assisted extraction process of pectin from peel of passion fruit (Passiflora edulis flavicarpa) and the methoxyl content of the pectin obtained are shown. A completely randomized design with factorial arrangement 3 3 in triplicate, was employed. The following factors were considered: extraction time, microwave power and concentration of the solution of HCl. Analysis of variance (ANOVA) was performed and a mean comparison test with a significance level of 5% was applied. The results show that the treatment with the highest pectin yield (68,76%), in wet basis, had the following conditions: time of 100 seconds, power of 1000 W and concentration of HCl of 0,24 N. For this treatment, the percentage of the methoxyl content of the pectin obtained was 6,86% (w/w), classifying the pectin as low methoxyl.

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“…Astuti (2011) found out that passion fruit rind powder and seeds could be processed into food supplement [4]. Passion fruit rind contains pectin around 14%w [5] that can be collected through extraction using chemicals, microwave induced [6], and ultrasound [7]. This research was aimed to find the proper solvent for the pectin extraction process, to produce edible coating from pectin, and to test the performance of the edible coating which was applied to strawberries.…”

Section: Introductionmentioning

confidence: 99%

Extraction of pectin from passion fruit rind (Passiflora edulis var. flavicarpa Degener) for edible coating

Inayati

Puspita

Fajrin

2018

AIP Conference Proceedings

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Extraction of pectin from passion fruit peel assisted by ultrasound

Cited by 180 publications

References 32 publications

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Extracción Rápida de Pectina a Partir de Cáscara de Maracuyá (Passiflora edulis flavicarpa) empleando Microondas

Extraction of pectin from passion fruit rind (Passiflora edulis var. flavicarpa Degener) for edible coating

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