Jabuticaba ( Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction fol...

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Bibliographic Details
Published in:Foods 2022-12, Vol.12 (1), p.117
Main Authors: Resende, Laís M, Franca, Adriana S
Format: Article
Language:English
Subjects:
Acids
Cancer
Cellulase
Cellulose
Dietary fiber
Ellagic acid
Enzymes
Fibers
Food science
Fruits
Glucose
hemicellulase
Hemicellulases
jabuticaba
Low temperature
microwave extraction
Myrtaceae
Nutritional aspects
Pectin
Phenols
Plinia cauliflora
Ultrasonic imaging
Ultrasonic testing
ultrasound extraction
Viscosity
Water baths
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Summary:The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3- -glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12010117