Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability.

Foods

Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.

Published: December 2022

AI Article Synopsis

  • Different extraction methods affect the yield and properties of pectin from passion fruit, with ultrasonic-assisted extraction (UA) yielding 6.5%, similar to acid extraction (AE) at a 60-minute mark (5.3%), but UA pectin has poor emulsion stability.
  • Ultrasonic-assisted steam explosion (USEA) resulted in higher emulsion stability with an improved protein content of 0.62% and lower molecular weight (0.72 × 10 Da).
  • Both steam explosion (SEA) and USEA showed high pectin yields (9.9% and 10.7%) but led to lower degrees of esterification (59.3% and 68.5%),

Article Abstract

Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 10 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777908PMC
http://dx.doi.org/10.3390/foods11243995DOI Listing

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