Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction
Carregando...
Data
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Minas Gerais
Descrição
Tipo
Artigo de periódico
Título alternativo
Primeiro orientador
Membros da banca
Resumo
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.
Abstract
Assunto
Indústria de alimentos
Palavras-chave
Microwave, Pectin extraction, Pequi peel
Citação
Curso
Endereço externo
https://www.sciencedirect.com/science/article/pii/S0023643817307120