Fruit Waste as Natural Pectin Source for Jam Production in Rural Communities

Abstract

A study was carried out to elaborate and monitor the shelf life of a pineapple jam with ingredients using, as “gelatinizing agent”, the pectin extracted from passion fruit residues from a rural community of Amazonas State, Brazil. The product was always maintained at a temperature of 25 °C and studied for 4 months, with the results showing physical-chemical and microbiological stability. We concluded that passion fruit residue can be used in pineapple jam production while still meeting legal standards for commercialization, reducing environmental waste, and being an alternative source of income in rural communities.

High-intensity, Low-frequency Ultrasound Treatment as Sustainable Strategy to Develop Innovative Biomaterials from Agri-food Byproducts and Wastes

“…As such, the important of exploring other methods of bioconversion should not be dismissed. A perfect example of this mindset can be seen in the various researches dedicated to utilizing fruit waste for the recovery of pectin (Kluczkovski et al, 2020;Sarangi et al, 2023).…”