EFECTO DEL PRE-TRATAMIENTO CON ULTRASONIDO EN LA EXTRACCIÓN DE PECTINA CONTENIDA EN EL ALBEDO DEL MARACUYÁ (Passiflora edulis)

Vera, Yesenia Campo; Castillo, Dora Clemencia Villada; Ortega, Jose Daniel Meneses

doi:10.18684/bsaa(14)103-109

Cited by 5 publications

(3 citation statements)

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“…In this same sense, Cabarcas et al (2012) [ 9 ] mentioned that pectins are neutral in their natural state; in solution, they have an acid character, which depends on the medium and the degree of esterification. However, the results are higher than those reported in 2016 by Campo-Vera et al [ 46 ] (0.32 ± 0.13 to 0.43 ± 0.05). The differences are likely due to the parameters used in terms of the temperature and time of hydrolysis, affecting both the degree of esterification and the acidity, as reported by Durán et al (2012) [ 47 ].…”

Section: Resultscontrasting

confidence: 71%

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

Rentería-Ortega,

Colín-Alvarez,

Gaona-Sánchez

et al. 2023

Membranes

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The inadequate management of organic waste and excessive use of plastic containers cause damage to the environment; therefore, different studies have been carried out to obtain new biomaterials from agricultural subproducts. The objective of this work was to evaluate the feasibility of using the pectin extracted from the peel of Passiflora tripartita var. mollissima (PT), characterizing its type and viability for the production of edible biodegradable films. In addition, films of two thicknesses (23.45 ± 3.02 µm and 53.34 ± 2.28 µm) were prepared. The results indicated that PT is an excellent raw material for the extraction of pectin, with high yields (23.02 ± 0.02%), high galacturonic acid content (65.43 ± 2.241%), neutral sugars (ribose, xylose, glucose) and a high degree of esterification (76.93 ± 1.65%), classifying it as a high-methoxy pectin. Regarding the films, they were malleable and flexible, with a water vapor permeability from 2.57 × 10−10 ± 0.046 to 0.13 × 10−10 ± 0.029 g/s mPa according to thickness, being similar to other Passiflora varieties of edible films. The pectin extraction yield from PT makes this fruit a promising material for pectin production and its chemical composition a valuable additive for the food and pharmaceutical industries.

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Section: Resultscontrasting

confidence: 71%

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

Rentería-Ortega,

Colín-Alvarez,

Gaona-Sánchez

et al. 2023

Membranes

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“…For nutrition, humanity could depend on some 300,000 edible plant species, of which only about 150 of these are commercially grown and more than half of the proteins and calories we take from plants come from three main crops: corn, rice and wheat (Sands et al, 2009), this means that if something were to happen to them we would be forced to change our diets on a massive and global scale, if the world is to have a realistic chance of attacking the problems caused by an ever-increasing population, it will have to resort to new and unconventional sources of proteins, which, properly managed, would contribute to solving the food problem (Barragán and Col, 2008;Azevedo and Campagnol, 2014;Campo Vera et al, 2016, Kusumasari et al, 2024.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Nutritional characteristics of tomato seed meal from waste of a tomato processing plant

Vera-López,

García,

Cruz

et al. 2024

JASR

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Although there are scientific and technological advancement, still the world food situation is critical and tending to be worse. But without any doubt in the future good recourses will be applied for unexploited resources sufficiently like the wastes in the food industry. We mainly focus the evaluation of protein quality and fat composition and characteristics in tomato seeds available from industrial waste. The results showed 28.0% protein content, 37.9% raw fat, 20.4% raw fiber, in vitro digestion 61.6%, available lysine 3.02g AA/100g of protein and tryptophan 0.97 g AA/100 g of protein. The unsaturated fatty acid content was 83%, mainly linoleic acid followed by oleic acid. The physical and chemical characteristics of fat obtained were compared with the fat coming from maize oil, cotton seed oil and sunflower seed oil. It is possible suggest that tomato seed oil can be considered as a potential source of edible oil. The presence of trypsin inhibitor and lectins were not detected. Finally, the functional properties studies showed that the meal had fat absorption and emulsifying capabilities.

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“…Ferreira et al 1995, Devia et al 2003, Vásquez et al 2008, Chasquibol et al 2008, Fredes et al 2009,Loyola et al 2011, Muñoz 2011, Arellanes et al 2011, Cerón et al 2010, Cuesta et al 2010, Leite et al. 2010, Cerón et al 2011, Loyola et al 2011, Muñoz et al 2011, García et al 2012, Alatriste et al 2013, Sindoni et al 2013, Púa et al 2015, Chaparro et al 2015, Campo et al 2016, Curbelo et al 2016, Montaña et al 2016, Barreto et al 2017, Cuenca et al 2017, Pérez 2019, Rendón et al 2019, Suárez et al. 2019, Ávila et al 2020, Ramírez et al 2020…”

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confidence: 99%

Métodos de extracción de pectina en frutos: Revisión sistemática

García-García,

Galindo-Alcántara,

Ruiz-Acosta

2023

Ecosist. Recur. Agropec.

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La pectina obtenida de residuos agroindustriales es una importante fuente de abastecimiento, no solo porque los residuos tienen una importante cantidad del biopolímero, sino que también es una forma de aprovechar los desechos biológicos de las agroindustrias que generalmente se convierten en problemas de contaminación al ambiente o que su disposición final bajo un adecuado tratamiento incrementa los costos de producción. Debido a sus propiedades espesantes, gelificantes, estabilizantes y biodegradabilidad puede emplearse a nivel agrícola, en la industria alimentaria, cosmética y farmacéutica. Para su aprovechamiento existe una variedad de procedimientos metodológicos extractivos y variantes dentro de cada procedimiento. El objetivo de esta revisión fue recabar y analizar información sobre los métodos industriales de extracción de esta materia prima altamente demandada, centrándose sobre la fase extractiva y parámetros de mayor influencia en el rendimiento y la calidad de la extracción de pectina en frutos. Los resultados indican que el método químico de hidrólisis ácida sin asistencia fue el más aplicado para la extracción de pectina utilizando como solución extractiva principalmente el ácido clorhídrico, aplicando una temperatura de 90 °C y pH entre 1 y 2.2, así como un tiempo de 60 min. El proceso extractivo es fuertemente influido por los valores y las combinaciones de valores de la solución extractante utilizada, la temperatura a la que se realiza la hidrólisis, el pH con el que se realiza el proceso y el tiempo de duración de la extracción. Estos factores determinan la calidad y el rendimiento de la pectina obtenida.

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EFECTO DEL PRE-TRATAMIENTO CON ULTRASONIDO EN LA EXTRACCIÓN DE PECTINA CONTENIDA EN EL ALBEDO DEL MARACUYÁ (Passiflora edulis)

Cited by 5 publications

References 0 publications

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

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

Physicochemical and Nutritional characteristics of tomato seed meal from waste of a tomato processing plant

Métodos de extracción de pectina en frutos: Revisión sistemática

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