Pectin from passion fruit fiber and its modification by pectinmethylesterase - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Science and Nutrition Year : 2010

Pectin from passion fruit fiber and its modification by pectinmethylesterase

Abstract

Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
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Dates and versions

hal-02659713 , version 1 (30-05-2020)

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Juan Carlos Contreras-Esquivel, Christobal Aguilar, Julio Montañez, Adriano Brandelli, Judith Espinoza-Perez, et al.. Pectin from passion fruit fiber and its modification by pectinmethylesterase. Journal of Food Science and Nutrition, 2010, 15 (1), pp.57-66. ⟨10.3746/jfn.2010.15.1.057⟩. ⟨hal-02659713⟩
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