Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase

  • Contreras-Esquivel, Juan Carlos (School of Chemistry, Universidad Autonoma de Coahuila) ;
  • Aguilar, Cristobal N. (School of Chemistry, Universidad Autonoma de Coahuila) ;
  • Montanez, Julio C. (School of Chemistry, Universidad Autonoma de Coahuila) ;
  • Brandelli, Adriano (Department of Food Science, Universidade Federal do Rio Grande do Sul) ;
  • Espinoza-Perez, Judith D. (Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co.) ;
  • Renard, Catherine M.G.C. (UMR408, Securite et Qualite des Produits d'Origene Vegetale (SQPOV), Centre de Recherche d'Avignon, Institut National de la Recherche Agronomique (INRA)-Universite d'Avignon)
  • Published : 2010.03.31
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Abstract

Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{\circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.

Keywords

References

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