Open AccessUtilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
Author(s) -
Caroline Cagnin,
Geovana Rocha Plácido,
Maisa Dias Cavalcante,
Bheatriz Silva Morais de Freitas,
Daniel Emanuel Cabral de Oliveira,
Tainara Leal de Sousa
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i6.3453
Subject(s) - pectin , extraction (chemistry) , citric acid , factorial experiment , chemistry , yield (engineering) , food science , chromatography , raw material , polysaccharide , by product , mathematics , materials science , organic chemistry , statistics , metallurgy
Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.