K Nn mK - Amecamex.org.mx

FSB1-2004
Food Science and Biotechnology in Developing Countries
acids used and high levels of contamination 5
The present work focuses on the extraction and characterization of pectin of maracuya
(Passiflora edulis) fruits, under different conditions of extraction with citric acid and
comparing the characteristics of the pectin of maracuya with that of citrus fruits reported
in the literature.
Methodology: A total of 12 kg of maracuya fruits was divided into 6 lots of 2 kg. Each
lot was weighed and decorticated manually first flavedo and then albedo, separating the
juice and the seeds of albedo carefully 5 . The albedo (white and spongy part) and the
flavedo were weighed carefully avoiding any loss of material; the juice was separated
from the seeds and later weighed separately. The mean, standard deviation and
corresponding per cent were calculated taking two kilos of fruit as 100 %.
The extraction of pectin was performed using the different fractions of the fruit in a 100 g
sample of albedo, flavedo and rind of raw maracuya. The sample was cooked under
steam for 15 minutes under different ratios of water (w/v) (1:1, 1:2, 1:3 and 1:4) and the
number of washes (1 and 2). This was followed by the precipitation of pectin with
ethanol at 1:2 ratios. Once precipitation was completed, filtration and drying was done
with solvent exchange (ethanol / acetone). The obtained fiber was dried in an oven
saving the sample for other treatments. After the selection of the best conditions of
extraction based on the yield of pectin, the effect of variations in the time of heating 10,
15, 20 and 25 minutes was studies with 1:3 water to sample ratio and with two washes.
The extraction of insoluble pectin was performed with 20 mg of albedo fiber, using citric
acid at 0, 0.5 and 1 % concentration under different period of heating 5, 10, 20, 40 and
60 minutes, with a wash ratio of 1:2 and two washes. pectin was precipitated with
ethanol as described earlier. The weight of the extracted pectin was measured to obtain
the yield as per cent.
The characterization of the pectin obtained of the different treatments was performed
depending on the content of galacturonic acid by colorimetric analysis with mhdf 4 as a
parameter of purity of the pectin. Molecular weight was determined by viscometer using
Oswald's Viscometer at 30 o C 6,
Results: From the quantity of residues generated during the extraction of juice from
Maracuya is presented in Table 1. It can be seen that out of the total mass, 79.2 per
cent was constituted by flavedo, seed and albedo for 20.8% juice extraction. This large
amount of waste from the food industry can be used (albedo and flavedo) as a source of
pectin and environmental problems due to the accumulation of these wastes can be
eliminated.
2