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Extraction of Pectin from Passion Fruit Peel

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Abstract

The addition of pectin to fluid systems alters its gelling, consistency, and texture characteristics. Thus, the use of this acid polysaccharide in product development can generate materials with different technological properties, capable of industrial use. For this, low-cost pectin sources are required. Among these is passion fruit, whose peel is an industrial byproduct that is rich in pectin. It is noteworthy that passion fruit peel is a byproduct generated in large quantities during fruit processing for the production of passion fruit pulp and juice, and that Brazil is the world’s largest fruit producer. In this context, this review presents the characteristics of several methods (conventional extraction, enzyme-assisted extraction, extraction with subcritical fluids, UAE, MAE, UAME, S-MAE, HHP, DESs, and NADESs) used for pectin extraction and explains the effect of the studied variables, with emphasis on the extraction from passion fruit peel. The application of pectins in different industrial systems is also addressed. Pectins are featured as functional food ingredients of high commercial value due to their technological properties. It also has applications in different areas, such as the pharmaceutical and biotechnology industries.

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Funding

The authors received financial support from the National Council for Scientific and Technological Development (CNPq), the Coordination for the Improvement of Higher Education Personnel (CAPES), and the Minas Gerais State Research Support Foundation (FAPEMIG).

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  1. Department of Chemistry, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, MG, 36570-900, Brazil

    C. M. P. FREITAS & R. C. S. SOUSA

  2. Department of Chemical Engineering, Centro Universitário de Viçosa, Viçosa, MG, Brazil

    M. M. S. DIAS

  3. Department of Food Technology, Universidade Federal de Viçosa, Viçosa, MG, Brazil

    J. S. R. COIMBRA

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  1. C. M. P. FREITAS
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FREITAS, C.M.P., SOUSA, R.C.S., DIAS, M.M.S. et al. Extraction of Pectin from Passion Fruit Peel. Food Eng Rev 12, 460–472 (2020). https://doi.org/10.1007/s12393-020-09254-9

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