Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5768546 | LWT - Food Science and Technology | 2017 | 6 Pages |
â¢An enzymatic process for extracting pectin from passion fruit peel was developed.â¢Enzymatic extraction of pectin generated higher yields than chemical extraction.â¢Enzymatic extraction of pectin showed similar yield but lower rate at bench scale.â¢Passion fruit pectin has similar characteristics as commercial citrus pectin.
Passion fruit peel, a waste product from the fruit processing industry, was used as feedstock for pectin extraction. For this purpose, a novel process was developed at flask scale using a crude extract of the fungal enzyme protopectinase-SE. The enzymatic pectin extraction was compared with the classic chemical extraction and scaled-up to 7 L stirred tank bioreactor. Pectin yields (measured as galacturonic acid) of 17-26 g/100 g of dry peel were achieved with the enzymatic extraction, which were 6-40% higher than that obtained with the traditional chemical extraction method. Effect of agitation speed, enzyme loading, pH, and temperature were evaluated, and all factors but agitation speed had a significant effect on the pectin yield. Best yields were obtained using 30 U/mL of protopectinase-SE loading at pH 3.0 and 37 °C. Scale-up to bench scale (7 L bioreactor) was successful using Reynolds or Froude number as scale-up criteria, achieving similar yields to those obtained in flasks, but with a slightly lower extraction rate. Enzymatic extracted passion fruit pectin had a galacturonic acid content of 85 g/100 g and a degree of esterification of 68%, similar to commercial citrus pectin.