Artículos de revistas
Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology
Registro en:
International Journal Of Food Science And Technology. Wiley-blackwell Publishing, Inc, v. 44, n. 3, n. 476, n. 483, 2009.
0950-5423
WOS:000263038000005
10.1111/j.1365-2621.2008.01753.x
Autor
Kliemann, E
de Simas, KN
Amante, ER
Prudencio, ES
Teofilo, RF
Ferreira, MMC
Amboni, RDMC
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40-90 degrees C), pH (1.2-2.6) and extraction times (10-90 min), with and without skins using a 2(4) factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80 degrees C and pH 1 with an extraction time of 10 min considering model extrapolation. 44 3 476 483 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)