Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

Area of Science:

• Food Science
• Biochemistry
• Chemical Engineering

Background:

• Pectin extraction efficiency and quality are significantly influenced by the chosen extraction methodology.
• Passion fruit peel is a potential source of pectin, but its extraction requires optimized methods.

Purpose of the Study:

• To investigate the impact of different pectin extraction methods on passion fruit pectin yield, structure, and properties.
• To identify an efficient and high-yield method for extracting passion fruit pectin with desirable characteristics.

Main Methods:

• Acid extraction (AE)
• Ultrasonic-assisted acid extraction (UA)
• Steam explosion pretreatment combined with acid extraction (SEA)
• Ultrasonic-assisted steam explosion pretreatment combined with acid extraction (USEA)

Main Results:

• USEA yielded high pectin extraction (10.7%) with improved emulsion stability compared to UA.
• Pectin from USEA exhibited higher protein content (0.62%) and Rhamnogalacturonan I (18.44%) but lower molecular weight (0.72 × 10^5 Da).
• SEA and USEA methods resulted in lower degrees of esterification (59.3% and 68.5%) but showed poor thermal stability.

Conclusions:

• Ultrasonic-assisted steam explosion pretreatment combined with acid extraction (USEA) is a highly efficient method for high-yield passion fruit pectin extraction.
• The USEA method yields passion fruit pectin with superior emulsifying stability.
• Optimization of extraction parameters is crucial for tailoring pectin properties for specific applications.