EXTRAÇÃO ÁCIDA DA PECTINA DA CASCA DE MARACUJÁ ASSISTIDA POR ULTRASSOM
Resumo
A pectina é um polissacarídeo complexo, que atua como agente geleificante, espessante e estabilizante na composição de diversos produtos. A casca do maracujá possui elevado nível de pectina, cujo método convencional de extração é a ebulição utilizando ácidos fortes. O presente estudo objetivou explorar um novo método de extração utilizando ácidos fracos. Buscando esse propósito, a pectina da casca de maracujá foi obtida por meio de extração assistida por ultrassom, utilizando solução de ácido cítrico. Os experimentos foram conduzidos visando avaliar o efeito das variáveis experimentais (razão amostra:solvente, temperatura e tempo) no rendimento de pectina. Os resultados demonstraram que a extração conduzida com razão amostra:solvente de 1:50 (m/v), temperatura de 50 °C e tempo de 90 min proporcionou a obtenção de 26,45% de pectina. Nessas mesmas condições experimentais a pectina foi extraída por método convencional para efeito comparativo, o qual permitiu a obtenção de 21,06% de pectina. Portanto, o uso do ultrassom promoveu a obtenção de melhores resultados, visto que proporcionou o aumento de 25% no rendimento. O grau de esterificação foi determinado apenas para amostras obtidas por ultrassom, as quais foram classificadas com alto grau de metoxilação (81,93%).
ABSTRACT
Pectin is a complex polysaccharide, which acts as a gelling agent, thick and stabilizing in the composition of various products. The passion fruit peel has a high level of pectin, whose conventional method of extraction is boiling using strong acids. The present study aimed to explore a new extraction method with the weak acids. For this purpose, a pectin from the passion fruit peel was obtained by ultrasound-assisted extraction, using citric acid solution. The experiments were conducted with the objective of evaluating the effect of experimental variables (analysis procedure: solvent, temperature and time) on pectin yield. The results demonstrated that the extraction was carried out on the basis of a solvent criterion of 1:50 (m/v) at a temperature of 50 °C and the time of 90 minutes provided a yield of 26.45% pectin. In these same experimental conditions the pectin was extracted by conventional method for comparative effect, which allowed a obtainment of 21.06% pectin. Consequently, the use of the product was promoted to obtain better results, which gave rise to a 25% of increase in yield. The degree of esterification was determined only for samples obtained by ultrasound, which were classified with high degree of methoxylation (81.93%).
Palavras-chave
Texto completo:
PDFReferências
BERNACCI, L.C. et. al.. Passiflora edulis Sims: the correct taxonomic way to cite the yellow passion fruit (and of others colors). Revista Brasileira de Fruticultura, v. 30, p. 566-576, 2008.
BONFIETTI, N. F. Desenvolvimento e análise sensorial de cookies de quinoa enriquecidos com pigmentos naturais. Revista Saúde UniToledo, v. 01, p. 31-46, 2017.
CANTERI-SCHEMIN, M. H. et al.. Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, v. 48, p. 259-266, 2005.
CHEN, H.; FU, X.; LUO, Z. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food Chemistry, v. 168, p. 302-310, 2015.
COQUEIRO, A. Y.; PEREIRA, J. R. R.; GALANTE, F. Farinha da casca do fruto de Passiflora edlis f. flavicarpa Deg (maracujá-amarelo): do potencial terapêutico aos efeitos adversos. Revista Brasileira de Plantas Medicinais, v. 18, p. 563-569, 2016.
COSTA, A. M. Aproveitamento de subprodutos do maracujá. Embrapa Cerrados, 2013.
GOGATE, P. R.; PANDIT, A. B. Sonochemical reactors: scale up aspects. Ultrasonics Sonochemistry, v. 11, p. 105–117, 2004.
INSTITUTO ADOLFO LUTZ. Métodos físico-químicos para analise de alimentos. 4ª Ed. Brasília, ANVISA, 2008.
KULKAMI, S. G.; VIJAYANAND, P. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). Food Science and Technology, v. 43, p. 1026-1031, 2010.
LIEW, S. Q.; CHIN, N. L.; YUSOF, Y. A. Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, v. 02, p. 231-236, 2014.
MARAN, J. P.; PRIYA, B. Ultrasound-assisted extraction of pectin form sisal waste. Carbohydrate Polymers, v. 115, p. 732-738, 2015.
MELETTI, L. M. M. Avanços na cultura do maracujá no Brasil. Revista Brasileira de Fruticultura, v. 33, p. 83-91, 2011.
MINJARES-FUENTAS, R. et al.. Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surfasse methodology approach. Carbohydrate Polymers, v. 106, p. 179-189, 2014.
MOORTHY, I. G. et al. . Response surfasse optimization of ultrasound assisted extraction of pectin fron pomegranate peel. International Journal of Biological Macromolecules, v. 72, p. 1323-1328, 2015.
OLIVEIRA, C. F. et al.. Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods. Innovative Food Science and Emerging Technologies, p. 01-08, 2015.
OLIVEIRA, L. F. et al.. Apoveitamento alternativo da casca do maracujá amarelo (Passiflora edulis F. Flavicaspa) para produção de doce em calda. Ciência e Tecnologia de Alimentos, v. 22, n. 03, 2002.
OLIVEIRA, T. I. S. et al.. Optimization of pectin extractiom from banana peels with citric acid by sing response surface methodology, Food Chemistry, v. 198, p. 113-118, 2016.
PINHEIRO, E. R. et al.. Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis Flavicarpa) with citric acid by using response surfasse methodology. Bioresource Technology, v. 99, p. 5561–5566, 2008.
SANTOS, V. A. et al.. Produção e qualidade de frutos de maracujazeiro-amarelo provenientes do cultivo com mudas em diferentes idades. Revista de Ciências Agroveterinárias, v. 16, p. 33-40, 2017.
TOMA, M. et al.. Investigation of the effects of ultrasound on vegetal tissues during solvente extraction. Ultrasonics Sonochemistry, v. 8, p. 137-142, 2001.
UCHOA, A. M. A. et al.. Parâmetros físico-químicos, teor de fibra bruta e alimentar de pós alimentícios obtidos de resíduos de frutas tropicais. Segurança Alimentar e Nutricional, v. 15, p. 58-65, 2008.
VILKHU, K. et al.. Applications and opportunities for ultrasound assisted extraction in the food industry. Innovative Food Science Emerging Technology, v. 9, p. 161–169, 2008.
VRIESMANN, L. C.; TEÓFILO, R. F,; PETKOWICZA, C. L. O. Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid. Food Science and Technology, v. 49, p. 108-116, 2012.
WANG, W. et al.. Ultrasound-assisted heating extraction of pectin from grapefruit peel: otimization and comparison with the conventional method. Food Chemistry, v. 178, p. 106-114, 2015.
XU, Y. et al.. D. Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, v. 126, p. 72-81, 2014.
YAPO, B. M. Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant. Bioresource Technology, v. 100, p. 3147-3151, 2009.
DOI: http://dx.doi.org/10.18674/exacta.v10i1.2126