Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Abstract

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

Phenolic compounds in mango fruit: a review

“…The production of this fruit exceeds 50 million tons per year [2] and its core business is centered on the production of pulp-based products such as concentrates, juices, jams and fruit bars, among others [3]. During mango processing, wastes such as peels, seeds and part of the pulp attached to them are generated; these residues can represent up to 60% of the weight of the fruit [4] and consist mainly of peels (12%) and kernels seeds (20%) [5]. Thus, it is estimated that more than 20 million tons of wastes from the mango industry can be released to the environment annually [6], which represents a great risk for ecosystems equilibrium, because its excessive accumulation and its subsequent degradation can give rise to a chain of environmental problems such as the production of greenhouse gases, the contamination of water sources and the production of undesirable odors [7].…”

Sustainable valorization of cherry (Prunus avium L.) pomace waste via the combined use of (NA)DESs and bio-ILs

“…As already discussed in the previous sections, this could be ascribed to the concomitant extraction of free sugars or the pectin fraction with the DES treatment. Indeed, it has been widely reported that acidic media with HCl, H 2 SO 4 or citric acid, [78][79][80][81] and different NADESs, such as ChCl : MA, ChCl : CA or Bet : CA or different lactic acid-based DESs are able to extract pectin from several biomass materials (e.g. pomelo peel, Averrhoa bilimbi, dragon fruit peels, mango peel powder, sugar beet pulp, apple pomace).…”

Pectin in Metabolic Liver Disease

“…Conversely, soluble fiber, such as pectin, gums, xyloglucans, inulin, maltodextrins, starch and polydextrose are highly fermentable by bacteria of the large intestine [ 19 ]. Soluble fiber is found in vegetables, whole grains, such as oats and barley, and fruits, in particular, the peels of apples and citrus, which are highly enriched in pectin ( Table 1 [ 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]).…”