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

被引：0
作者：
Cibele Freitas de Oliveira
Poliana Deyse Gurak
Florencia Cladera-Olivera
Ligia Damasceno Ferreira Marczak
Mukund Karwe
机构：
[1] Universidade Federal do Rio Grande do Sul,Departamento de Engenharia Química
[2] Universidade Federal de Ciências da Saúde de Porto Alegre,Departamento de Nutrição
[3] Universidade Federal do Rio Grande do Sul (ICTA-UFRGS),Instituto de Ciência e Tecnologia de Alimentos
[4] Universidade do Estado da Nova Jersey (Rutgers),Departamento de Ciência de Alimentos
来源：
Food and Bioprocess Technology | 2016年 / 9卷
关键词：
Pectin; Soluble fiber; Galacturonic acid; Esterification degree; Emerging technologies;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
引用
收藏
页码：1021 / 1030
页数：9
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