Combined Effect of High-Pressure and Conventional Heating on Pectin Extraction from Passion Fruit Peel

Cibele Freitas de Oliveira, Poliana Deyse Gurak, Florencia Cladera-Olivera, Ligia Damasceno Ferreira Marczak, Mukund Karwe

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

Passion fruit is one popular fruits in Brazil, and its annual production represents 70 % of the world production. About 60 % of fruit is mesocarp and epicarp (peel) and contains high levels of pectin that can be extracted using heating or alternative technologies. The purpose of the present work was to investigate the potential of high pressure to extract the pectin from passion fruit peel. The results showed that the extraction yield almost doubled (from 7.4 to 14.34 %) when high pressure was used as a pretreatment. The esterification degree and galacturonic acid of the pectin extracted were higher by 50 and 65 %, respectively. High pressure as a pretreatment was found to be an effective, time-saving, and eco-friendly method for the extraction of pectin from passion fruit peel.

Original languageEnglish (US)
Pages (from-to)1021-1030
Number of pages10
JournalFood and Bioprocess Technology
Volume9
Issue number6
DOIs
StatePublished - Jun 1 2016

All Science Journal Classification (ASJC) codes

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Keywords

  • Emerging technologies
  • Esterification degree
  • Galacturonic acid
  • Pectin
  • Soluble fiber

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