Jabuticaba ( Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

• Published in: Foods Vol. 12; no. 1; p. 117
• Main Authors: Resende, Laís M, Franca, Adriana S
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.12.2022; MDPI
• Subjects: Acids; Cancer; Cellulase; Cellulose; Diet; Dietary fiber; Ellagic acid; Enzymes; Fibers; Food science; Fruits; Glucose; hemicellulase; Hemicellulases; jabuticaba; Low temperature; microwave extraction; Myrtaceae; Nutritional aspects; Pectin; Phenols; Plinia cauliflora; Ultrasonic imaging; Ultrasonic testing; ultrasound extraction; Viscosity; Water baths; Brazil; microwave extraction; agricultural waste valorization; antioxidants; ultrasound extraction; FTIR; cellulase; jabuticaba; pectin; hemicellulase
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010117

The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3- -glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.