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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39501
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dc.creatorDaniela Pereira Leãopt_BR
dc.creatorBruno Gonçalves Botelhopt_BR
dc.creatorAdriana Silva Francapt_BR
dc.creatorLeandro Soares de Oliveirapt_BR
dc.date.accessioned2022-02-21T00:17:58Z-
dc.date.available2022-02-21T00:17:58Z-
dc.date.issued2017-
dc.citation.volume87pt_BR
dc.citation.spage575pt_BR
dc.citation.epage580pt_BR
dc.identifier.doi10.1016/j.lwt.2017.09.037pt_BR
dc.identifier.issn00236438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39501-
dc.description.resumoExtraction 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.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICApt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLwt - Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectMicrowavept_BR
dc.subjectPectin extractionpt_BR
dc.subjectPequi peelpt_BR
dc.subject.otherIndústria de alimentospt_BR
dc.titlePotential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extractionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643817307120pt_BR
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