Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology

dc.creatorKliemann, E
dc.creatorde Simas, KN
dc.creatorAmante, ER
dc.creatorPrudencio, ES
dc.creatorTeofilo, RF
dc.creatorFerreira, MMC
dc.creatorAmboni, RDMC
dc.date2009
dc.dateMAR
dc.date2014-11-13T15:56:37Z
dc.date2015-11-26T17:10:22Z
dc.date2014-11-13T15:56:37Z
dc.date2015-11-26T17:10:22Z
dc.date.accessioned2018-03-28T23:58:57Z
dc.date.available2018-03-28T23:58:57Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell Publishing, Inc, v. 44, n. 3, n. 476, n. 483, 2009.
dc.identifier0950-5423
dc.identifierWOS:000263038000005
dc.identifier10.1111/j.1365-2621.2008.01753.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81640
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/81640
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81640
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1280849
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionPectin 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.
dc.description44
dc.description3
dc.description476
dc.description483
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherWiley-blackwell Publishing, Inc
dc.publisherMalden
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectCentral composite design
dc.subjectextraction yield
dc.subjectpassion fruit
dc.subjectpectin
dc.subjectresponse surface methodology
dc.subjectPeach Pomace
dc.subjectYield
dc.titleOptimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology
dc.typeArtículos de revistas


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