Determination of the Gelificing Power of Maracuyá Shell Pectin Extracted in a Medium Acid and Its Application in Desserts

Abstract

Introduction: Agro-industrial wastes contaminate on a large scale and some nutrients of functional importance found in the shells are not used, especially from fruits such as passion fruit (Passifloraedulisvar flavicarpa). Objective: The gelling power of pectin extracted with acid hydrolysis was determined by two treatments from passion fruit peel and pulp and its application in desserts. Methodology: The extraction was carried out from the shell: T1 with hydrochloric acid and T2 with citric acid. Subsequently, the gelling power was measured comparing with commercial pectin and the extracted pectin was applied to make two mousse desserts (0%, 25% and 50%) and jam (0%, 0.5%, 1% pectin) evaluated with acceptability tests applying a hedonic scale test. Results: T2 presents a higher percentage of pectin extraction yield 15.14 ± 1.22 with a (p > 0.05) with respect to T1; likewise, T2 shows greater gelling power with better consistency of the gel formed with 21 g of sugar at 65º Brix compared to commercial pectin with 38º Brix. The jam prepared with 1% extracted pectin showed a score of 7: I like it moderately with a semi‐soft, spreadable texture, a light color, flavor and characteristic aroma of the fruit. The mousse with 50% extracted pectin scored 8: I like it moderately. Conclusion: Pectin is a polysaccharide of industrial and gastronomic interest, it was possible to extract it under controlled conditions of pH, time and temperature by hydrolysis with citric acid with better gelling power than commercial pectin.
 Keywords: acid hydrolysis, pectin, gelling agent.
 RESUMEN
 Introducción: Los desechos agroindustriales contaminan a gran escala y no se aprovechan algunos nutrientes de importancia funcional que se encuentran en las cáscaras, especialmente de frutas como el maracuyá (Passifloraedulisvar flavicarpa). Objetivo: Se determinó el poder gelificante de pectina extraída con hidrólisis ácida por dos tratamientos a partir de cáscara y pulpa del maracuyá y aplicación en postres. Metodología: La extracción se realizó de la cáscara: T1 con ácido clorhídrico y T2 con ácido cítrico. Posteriormente se midió el poder de gelificación comparando con pectina comercial y se aplicó la pectina extraída para elaborar dos postres mousse (0%, 25% y 50%) y mermelada (0%, 0,5 %, 1% de pectina) evaluados con pruebas de aceptabilidad aplicando un test de escala hedónica. Resultados: El T2 presenta mayor porcentaje de rendimiento de extracción de pectina 15,14 ± 1,22 con un (p > 0,05) con respecto a T1; asimismo, T2 muestra mayor poder gelificante con mejor consistencia del gel formado con 21 g de azúcar a 65º Brix comparando con pectina comercial con 38º Brix. La mermelada preparada con 1% de pectina extraída mostró una puntuación de 7: Me gusta moderadamente con textura semiblanda, untable, color tenue sabor y aroma característico de la fruta. El mousse con 50% de pectina extraída obtuvo puntuación de 8: Me gusta moderadamente. Conclusiones: La pectina es un polisacárido de interés industrial y gastronómico se logró extraer en condiciones controladas de pH, tiempo y temperatura por hidrólisis con ácido cítrico con mejor poder gelificante que la pectina comercial.
 Palabras clave: hidrólisis ácida, pectina, gelificante.

Characterization and Applications of the Pectin Extracted from the Peel of Passiflora tripartita var. mollissima

“…The primary source of commercial pectin is citrus fruit peel and apple pomace, since they provide high yields (6-23%) [8]; however, the search to find other new sources is still ongoing. In this sense, the extraction of pectin from banana peel [9], prickly pear fruit and leaves [10][11][12], tejocote [13,14], cocoa [15], pineapple residues [16], guava [17] and different varieties of passion fruit peel [18][19][20][21], among others, has been mentioned, with all of them having low pectin yields (1.15-3.38%), with the exception of passion fruit with higher values (21.25-23.86%).…”