Characterization and physicochemical properties of pectins extracted from agroindustrial by-products

The composition and fine structure of pectins found in plant cell walls are heterogeneous, with striking differences, depending on their source, and this eventually determines their functional and technological properties. The aim of this study was to extract and determine the chemical composition a...

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Bibliographic Details
Published in:Journal of food science and technology 2017-09, Vol.54 (10), p.3111-3117
Main Authors: de Moura, Fernanda Aline, Macagnan, Fernanda Teixeira, dos Santos, Lucciélli Rodrigues, Bizzani, Marilia, de Oliveira Petkowicz, Carmen Lúcia, da Silva, Leila Picolli
Format: Article
Language:English
Subjects:
Absorption
Antioxidants
Cation exchange
Cation exchanging
Cell walls
Chemical composition
Chemical precipitation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Emulsifying agents
Ethanol
Extraction
Extraction processes
Fine structure
Food
Food Science
Fruits
Heat exchange
Hydrochloric acid
Nutrition
Original
Original Article
Passion fruit
Pectin
Phenolic compounds
Phenols
Physicochemical properties
Properties (attributes)
Studies
Thickening
Ultrastructure
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Summary:The composition and fine structure of pectins found in plant cell walls are heterogeneous, with striking differences, depending on their source, and this eventually determines their functional and technological properties. The aim of this study was to extract and determine the chemical composition and physicochemical properties of pectins from different sources: passion fruit peel, orange pomace, and soy hull. Pectin extraction was performed with heated hydrochloric acid solution, followed by precipitation with 96% ethanol. Extraction yield, chemical composition, molar mass, physicochemical properties (fat absorption capacity, cation exchange capacity, water holding capacity, and antioxidant activity) of pectin were measured. Pectin extraction efficiency was higher for passion fruit peel and orange pomace (15.71 and 17.96%, respectively). Soy hull had low pectin extraction (5.66%). Galacturonic acid content was 23.21% for passion fruit peel pectin and 16.01% for orange pomace pectin. Water holding capacity, fat absorption capacity, and cation-binding capacity present in pectin extracted from passion fruit peel were higher, suggesting this poorly investigated product could be used as thickening and emulsifying agents in food preparations. Phenolic compounds with antioxidant capacity provide pectins with additional properties and expand their industrial use.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-017-2747-9