Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683 |
Resumo: | Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. |
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Food Science and Technology (Campinas) |
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Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterificationPassiflora edulisco-productsrind processingwastejuice industryAbstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.30818info:eu-repo/semantics/openAccessTALMA,Simone VilelaREGIS,Suelen AlvarengaFERREIRA,Patrícia RodriguesMELLINGER-SILVA,CarolineRESENDE,Eder Dutra deeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600683Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
title |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
spellingShingle |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification TALMA,Simone Vilela Passiflora edulis co-products rind processing waste juice industry |
title_short |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
title_full |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
title_fullStr |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
title_full_unstemmed |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
title_sort |
Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification |
author |
TALMA,Simone Vilela |
author_facet |
TALMA,Simone Vilela REGIS,Suelen Alvarenga FERREIRA,Patrícia Rodrigues MELLINGER-SILVA,Caroline RESENDE,Eder Dutra de |
author_role |
author |
author2 |
REGIS,Suelen Alvarenga FERREIRA,Patrícia Rodrigues MELLINGER-SILVA,Caroline RESENDE,Eder Dutra de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
TALMA,Simone Vilela REGIS,Suelen Alvarenga FERREIRA,Patrícia Rodrigues MELLINGER-SILVA,Caroline RESENDE,Eder Dutra de |
dc.subject.por.fl_str_mv |
Passiflora edulis co-products rind processing waste juice industry |
topic |
Passiflora edulis co-products rind processing waste juice industry |
description |
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.30818 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.2 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325135507456 |