Valorization of unripe papaya for pectin recovery by conventional extraction and compressed fluids

The aim of the study was to establish a green protocol for pectin extraction from unripe papaya flour (UPF), comparing conventional acid hydrolysis (CONV) and compressed fluid extraction techniques, including Pressurized Hot Water Extraction (PHWE) and Enhanced Solvent Extraction (ESE). Highest pectin yields were achieved with ESE (216 ± 10.8 mg g−1) when CO2+H2O (20:80) + citric acid (0.05 mol L−1) was applied (40 MPa/80 °C/60 min/300–710 µm), similar to that obtained by CONV (202 ± 49.5 mg g−1) and PHWE (208.0 ± 9.4 mg g−1) using oxalic acid. UPF pectin presented an average galacturonic acid (GalA) content of 73% (w/w) and degree of esterification (DE) of 57.8%, and it was composed predominantly of galactose, glucose and rhamnose. This pectic substance has been shown to contain two main types of pectic chains: rhamnogalacturonan-I (RG-I, average 58%) proportionally higher than homogalacturonan (HG, average 28%). Compressed fluid extraction techniques allowed obtaining high quality pectin with similar composition to other commercial products.

Bibliographic Details

Main Authors:	Pedraza-Guevara, Santos, Nascimento, Revenli Fernanda do, Giovanetti Canteri, Maria Helene, Muñoz-Almagro, Nerea, Villamiel, Mar, Fernández-Ponce, María Teresa, Casas Cardoso, Lourdes, Mantell, Casimiro, Martinez de la Ossa, Enrique J., Ibáñez, Elena
Other Authors:	Universidade Tecnológica Federal do Paraná
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2021
Online Access:	http://hdl.handle.net/10261/250802 http://dx.doi.org/10.13039/501100008224 http://dx.doi.org/10.13039/501100005727
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