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Tipo:	Artigo de Periódico
Título:	Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction
Autor(es):	Daniela Pereira Leão Bruno Gonçalves Botelho Adriana Silva Franca Leandro Soares de Oliveira
Resumen:	Extraction of pectin from pequi peel using microwave heating was investigated in this study. Pectin extraction was optimized by a central composite rotational design varying microwave power, extraction time and temperature. Pectin yield ranged from 9.91 to 20.79 g/100 g. Temperature and microwave power significantly affected the yield of pectin extraction employing citric acid, with the highest yield obtained at 108 °C and 600 W. The obtained pectins were of high degree of esterification and the microwave-assisted extraction yields were comparable to other relevant sources of pectin with significantly shorter extraction times, thus confirming the potential of pequi peels as sources of high grade pectins and the extraction technique as quite suitable for such endeavor.
Asunto:	Indústria de alimentos
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Institución:	UFMG
Departamento:	ENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA FAR - DEPARTAMENTO DE ALIMENTOS ICX - DEPARTAMENTO DE QUÍMICA
Tipo de acceso:	Acesso Aberto
Identificador DOI:	10.1016/j.lwt.2017.09.037
URI:	http://hdl.handle.net/1843/39501
Fecha del documento:	2017
metadata.dc.url.externa:	https://www.sciencedirect.com/science/article/pii/S0023643817307120
metadata.dc.relation.ispartof:	Lwt - Food Science and Technology
Aparece en las colecciones:	Artigo de Periódico

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