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

Inayati, Inayati; Puspita, Rifka Intan; Fajrin, Vika Latifiana

doi:10.1063/1.5024061

Cited by 5 publications

(2 citation statements)

References 5 publications

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“…The albedo flour presented 40.5% calcium pectate, a value much higher than the pectin contents in the yellow (37.67%), purple (32.85%) and orange (21.55%) passion fruit peel flours (Reis et al, 2018). Yellow passion fruit dry albedo powder (30.78%) (Inayati et al, 2018) and yellow passion fruit mesocarp flour (26.6%) (Lawal & Adebowale, 2005). The higher pectin content can be explained by the different extraction methods applied, considering in the present research the use of citric acid, while in the comparison studies, tartaric acid, hydrochloric acid (0.02 N) and nitric acid were used, respectively, as well as different times and temperature processes.…”

Section: Physicochemical Characteristicsmentioning

confidence: 84%

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

et al. 2022

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Agroindustrial disposal generates tons of passion fruit albedo during pulp and juice processing. The reduction of this environmental pollution potential and its use involves research such as this one, which aims to determine the bioactive compounds in the passion fruit albedo (Passiflora edulis), its technological, functional potential and its morphological structures, aiming at food application. The methodologies applied followed internationally accepted and recommended guidelines. The results showed that the albedo flour obtained a yield of 9.76%, and from this, a semifine powder flour was prepared (75.8%), with 4.95% moisture, 40.72% reducing sugars, water activity of 0.37, pH of 5.29, total titratable acidity of 0.99 and total soluble solids of 1.5 °Brix. In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%). In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%).

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Section: Physicochemical Characteristicsmentioning

confidence: 84%

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

et al. 2022

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“…Tropical fruits have been also studied in the last years to obtain HMP. For example, passion fruit rind [54,62], durian rind [46] or jackfruit peels [51,52,63] have been proposed as interesting sources of pectins. Hydrothermal extraction is also the most used method in these types of wastes.…”

Section: Sources Of Pectinmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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Green Extraction and Modification of Dietary Fiber From Traditional and Novel Sources

Valencia-Espinosa

Welti‐Chanes

García-Amezquita

et al. 2023

Sustainable Food Science - A Comprehensive Approach

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

Cited by 5 publications

References 5 publications

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Green Extraction and Modification of Dietary Fiber From Traditional and Novel Sources

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