Comparação entre diferentes solventes sobre as características da pectina extraída da casca do maracujá

Abstract

Pectin is a polysaccharide widely used in the food industry for its ability to form gels, and is traditionally extracted from apples and citrus fruits. The objective of this study was to evaluate the impact of different solvents applied before dehydration on the physicochemical, structural and morphological characteristics of pectin extracted from the peel of yellow passion fruit (Passiflora edulis f. flavicarpa). The methodology involved the production of flour from the mesocarp of the fruit, acid extraction of pectin and subsequent treatment with seven different solvents: ethanol, acetone, ethanol + NaOH, ether, isopropanol, chloroform and n-butanol. The samples were evaluated for yield, coloration, degree of esterification, viscosity, structural profile by scanning electron microscopy (SEM) and spectroscopic analysis (FTIR). The results indicated that, although the solvents did not significantly influence the degree pf esterification, they affected characteristics such as color, viscosity and morphology of the fibers. Chloroform had negative effects on viscosity and structural integrity, while ether and n-butanol stood out for better preserving fibers. The appropriate choice of solvent can optimize the quality of the pectin obtained, favoring more sustainable and efficient industrial applications.