Otimização da extração de pectina do maracujá (Passiflora edulis flavicarpa) usando o método de superfície de resposta / Optimization of pectin extraction from passion fruit (Passiflora edulis flavicarpa) using the response surface method

Cariny Maria Polesca de Freitas, Angélica Ribeiro da Costa, Fábio de Ávila Rodrigues, Maurino Magno de Jesus Júnior, Manoela Maciel dos Santos Dias, Rita de Cássia Superbi de Sousa

Abstract


A casca de maracujá, um subproduto gerado durante o processamento de frutas na indústria, foi usada como matéria-prima para a extração de pectina. Este trabalho teve como objetivo otimizar as variáveis que influenciam a extração. Para tanto, foram realizadas quatro etapas: i) produção da farinha da casca de maracujá; ii) estudo da influência das variáveis (temperatura, tempo e concentração de ácido cítrico) na extração da pectina da farinha com o design 23; iii) otimização de variáveis significativas para obtenção da pectina com bom rendimento e alto grau de esterificação usando o delineamento compósito central rotacional; e iv) extração da pectina da casca in natura usando os níveis estabelecidos pela condição otimizada. Os resultados indicaram que a pectina foi obtida a partir de farinha e casca in natura com alto grau de esterificação e rendimento médio de 13,18% e 13,44%, em condições operacionais de 52,5 min; 80 °C e 0,0002 mol.L-1 de ácido cítrico.

 


Keywords


Ácido galacturônico, Farinha, Rendimento, Subproduto.

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DOI: https://doi.org/10.34117/bjdv6n5-132

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