Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction

Detalhes bibliográficos
Autor(a) principal: Cagnin, Caroline
Data de Publicação: 2020
Outros Autores: Placido, Geovana Rocha, Cavalcante, Maisa Dias, Freitas, Bheatriz Silva Morais de, Oliveira, Daniel Emanuel Cabral de, Sousa, Tainara Leal de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3453
Resumo: Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.
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spelling Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extractionUtilización del coproducto de jaboticaba (Myrciaria jaboticaba Berg.) para extracción de pectinaAproveitamento do coproduto de jabuticaba (Myrciaria jaboticaba Berg.) para extração de pectinaAcid citricesterification contentfactorialjabuticabayield.Ácido cítricoconteúdo de esterificaçãofatorialjabuticabarendimentoÁcido cítricocontenido de esterificaciónfactorialjaboticabarendimentoPectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.La pectina es un polisacárido que se puede aplicar a varios productos en la industria alimentaria para modificar la viscosidad de los alimentos. El objetivo de este trabajo fue optimizar la extracción de pectina de la corteza de jabuticaba, modificando el rendimiento, el contenido de ácido galacturónico (TAG), el contenido de esterificación (TE), el contenido de pectina (P) y los azúcares neutros (AN). El experimento se llevó a cabo utilizando la técnica de diseño factorial de experimentos completos y análisis de respuesta superficial. La extracción se puede informar a través del diseño factorial con coeficientes de determinación (R²) de 0.92, 0.91, 0.89, 0.88 y 0.90 para la extracción de rendimiento, TAG, T, P y AN, respectivamente. El contenido de TAG varió de 22.82 a 65.35%, el TE varió de 26.72 a 77.50%, el porcentaje de P encontrado en la extracción de 25.50 a 66.12%. El mejor rendimiento se verificó utilizando los siguientes parámetros: tiempo de extracción inferior a 75 min, temperatura de 70 ° C y concentración de ácido cítrico de 0,75 mol. L-1.A pectina é um polissacarídeo que pode ser aplicado a vários produtos da indústria de alimentos para modificar a viscosidade dos alimentos. O objetivo deste trabalho foi otimizar a extração de pectina da casca de jabuticaba, modificando o rendimento, o teor de ácido galacturônico (TAG), o teor de esterificação (TE), o teor de pectina (P) e os açúcares neutros (AN). O experimento foi realizado utilizando a técnica de planejamento fatorial de experimentos completos e análise de resposta superficial. A extração pode ser relatada através de planejamento fatorial com coeficientes de determinação (R²) de 0,92, 0,91, 0,89, 0,88 e 0,90 para a extração de rendimento, TAG, T, P e AN, respectivamente. O conteúdo de TAG variou de 22,82 a 65,35%, o TE variou de 26,72 a 77,50%, a porcentagem de P encontrada na extração de 25,50 a 66,12%. O melhor desempenho foi verificado utilizando os seguintes parâmetros: tempo de extração inferior a 75 min, temperatura de 70 ° C e concentração de ácido cítrico de 0,75 mol. L-1.Research, Society and Development2020-04-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/345310.33448/rsd-v9i6.3453Research, Society and Development; Vol. 9 No. 6; e25963453Research, Society and Development; Vol. 9 Núm. 6; e25963453Research, Society and Development; v. 9 n. 6; e259634532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3453/3674Copyright (c) 2020 Caroline Cagnin, Geovana Rocha Placido, Maisa Dias Cavalcante, Bheatriz Silva Morais Freitas, Daniel Emanuel Cabral Oliveira, Tainara Leal Sousainfo:eu-repo/semantics/openAccessCagnin, CarolinePlacido, Geovana RochaCavalcante, Maisa DiasFreitas, Bheatriz Silva Morais deOliveira, Daniel Emanuel Cabral deSousa, Tainara Leal de2020-08-20T18:05:46Zoai:ojs.pkp.sfu.ca:article/3453Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:39.660204Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
Utilización del coproducto de jaboticaba (Myrciaria jaboticaba Berg.) para extracción de pectina
Aproveitamento do coproduto de jabuticaba (Myrciaria jaboticaba Berg.) para extração de pectina
title Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
spellingShingle Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
Cagnin, Caroline
Acid citric
esterification content
factorial
jabuticaba
yield.
Ácido cítrico
conteúdo de esterificação
fatorial
jabuticaba
rendimento
Ácido cítrico
contenido de esterificación
factorial
jaboticaba
rendimento
title_short Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
title_full Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
title_fullStr Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
title_full_unstemmed Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
title_sort Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
author Cagnin, Caroline
author_facet Cagnin, Caroline
Placido, Geovana Rocha
Cavalcante, Maisa Dias
Freitas, Bheatriz Silva Morais de
Oliveira, Daniel Emanuel Cabral de
Sousa, Tainara Leal de
author_role author
author2 Placido, Geovana Rocha
Cavalcante, Maisa Dias
Freitas, Bheatriz Silva Morais de
Oliveira, Daniel Emanuel Cabral de
Sousa, Tainara Leal de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Cagnin, Caroline
Placido, Geovana Rocha
Cavalcante, Maisa Dias
Freitas, Bheatriz Silva Morais de
Oliveira, Daniel Emanuel Cabral de
Sousa, Tainara Leal de
dc.subject.por.fl_str_mv Acid citric
esterification content
factorial
jabuticaba
yield.
Ácido cítrico
conteúdo de esterificação
fatorial
jabuticaba
rendimento
Ácido cítrico
contenido de esterificación
factorial
jaboticaba
rendimento
topic Acid citric
esterification content
factorial
jabuticaba
yield.
Ácido cítrico
conteúdo de esterificação
fatorial
jabuticaba
rendimento
Ácido cítrico
contenido de esterificación
factorial
jaboticaba
rendimento
description Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3453
10.33448/rsd-v9i6.3453
url https://rsdjournal.org/index.php/rsd/article/view/3453
identifier_str_mv 10.33448/rsd-v9i6.3453
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3453/3674
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 6; e25963453
Research, Society and Development; Vol. 9 Núm. 6; e25963453
Research, Society and Development; v. 9 n. 6; e25963453
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052647638827008

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