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

页码：1021 / 1030

页数：9

共 50 条

[41] ENERGETIC COMPARISON OF CONVENTIONAL SOLID LIQUID EXTRACTION WITH HIGH-PRESSURE EXTRACTION
SIEVERS, U
EGGERS, R
CHEMIE INGENIEUR TECHNIK, 1990, 62 (01) : 64 - 65
[42] Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
Wang, Wenjun
Ma, Xiaobin
Jiang, Peng
Hu, Lyulin
Zhi, Zijian
Chen, Jianle
Ding, Tian
Ye, Xingqian
Liu, Donghong
FOOD HYDROCOLLOIDS, 2016, 61 : 730 - 739
[43] APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
Prasad, K. Nagendra
Yang, Bao
Zhao, Mouming
Ruenroengklin, Neungnapa
Jiang, Yueming
JOURNAL OF FOOD PROCESS ENGINEERING, 2009, 32 (06) : 828 - 843
[44] High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition
Abboud, Kahlile Youssef
Iacomini, Marcello
Simas, Fernanda Fogagnoli
Cordeiro, Lucimara M. C.
CARBOHYDRATE POLYMERS, 2020, 246 (246)
[45] Separation of parthenolide from feverfew: performance of conventional and high-pressure extraction techniques
Cretnik, L
Skerget, M
Knez, Z
SEPARATION AND PURIFICATION TECHNOLOGY, 2005, 41 (01) : 13 - 20
[46] COMPARISON OF ACIDIC AND ENZYMATIC PECTIN EXTRACTION FROM PASSION FRUIT PEELS AND ITS GEL PROPERTIES
Liew, S. Q.
Chin, N. L.
Yusof, Y. A.
Sowndhararajan, K.
JOURNAL OF FOOD PROCESS ENGINEERING, 2016, 39 (05) : 501 - 511
[47] Evaluation of parameters affecting the process of extraction pectin from red flesh dragon fruit peel
Nguyen, Kim Xuyen
Mai, Huynh Cang
Tran, Thi Kim Ngan
Nguyen, Thanh Viet
MATERIALS TODAY-PROCEEDINGS, 2022, 51 : 1448 - 1454
[48] Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction
Bao Manh Ngoc Nguyen
Pirak, Tantawan
COGENT FOOD & AGRICULTURE, 2019, 5 (01):
[49] Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology
Juliana Herrera-Ramirez
Nixon Meneses-Marentes
M. P. Tarazona Díaz
Journal of Food Measurement and Characterization, 2020, 14 : 185 - 193
[50] Optimizing the extraction of anthocyanins from purple passion fruit peel using response surface methodology
Herrera-Ramirez, Juliana
Meneses-Marentes, Nixon
Tarazona Diaz, M. P.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020, 14 (01) : 185 - 193

← 1 2 3 4 5 →