Extraction of Pectin from Passion Fruit Peel
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Extraction of Pectin from Passion Fruit Peel C. M. P. FREITAS 1 & R. C. S. SOUSA 1
&
M. M. S. DIAS 2 & J. S. R. COIMBRA 3
Received: 10 October 2019 / Accepted: 28 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The addition of pectin to fluid systems alters its gelling, consistency, and texture characteristics. Thus, the use of this acid polysaccharide in product development can generate materials with different technological properties, capable of industrial use. For this, low-cost pectin sources are required. Among these is passion fruit, whose peel is an industrial byproduct that is rich in pectin. It is noteworthy that passion fruit peel is a byproduct generated in large quantities during fruit processing for the production of passion fruit pulp and juice, and that Brazil is the world’s largest fruit producer. In this context, this review presents the characteristics of several methods (conventional extraction, enzyme-assisted extraction, extraction with subcritical fluids, UAE, MAE, UAME, S-MAE, HHP, DESs, and NADESs) used for pectin extraction and explains the effect of the studied variables, with emphasis on the extraction from passion fruit peel. The application of pectins in different industrial systems is also addressed. Pectins are featured as functional food ingredients of high commercial value due to their technological properties. It also has applications in different areas, such as the pharmaceutical and biotechnology industries. Keywords Degree of esterification . Methods . Polysaccharide . Studies . Use . Yield
Introduction Pectin, a polysaccharide discovered in 1790, is native to the cell wall of many plants, mostly fruits and vegetables [1, 2]. It is known for its extensive use in the food industry because of its ability to gel and give viscosity and consistency to food products. It also has applications in different areas, such as the pharmaceutical and biotechnology industries [3, 4]. Pectin is cited as an attractive investment and has therefore been industrialized by companies such as CP Kelco, Calleva, FMC Biopolymers, and Herbstreith & Fox, contributing significantly to the global hydrocolloid market. Most commercial pectins are extracted from citrus peels such as lemon and orange. However, with the growth of pectin applications, alternative sources have been presented, such as
* C. M. P. FREITAS [email protected] 1
Department of Chemistry, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
2
Department of Chemical Engineering, Centro Universitário de Viçosa, Viçosa, MG, Brazil
3
Department of Food Technology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
guava pulp [5], mango peel [6, 7], passion fruit peel [8, 9], and fig seed [10]. It is noteworthy that passion fruit peel is a byproduct generated in large quantities during fruit processing for the production of passion fruit pulp and juice, and that Brazil is one the world’s largest fruit producer. In 2018, 602,651 tons of passion fruit were harv
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