Kinetic, thermodynamic, physicochemical, and economical characterization of pectin from Mangifera indica L. cv. Haden residues
The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteri...
| Autores: | , , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | México |
| Recursos: | Centro de Investigación Científica de Yucatán |
| Repositorio: | Repositorio Institucional CICY |
| Idioma: | inglés |
| OAI Identifier: | oai:cicy.repositorioinstitucional.mx:1003/2106 |
| Acesso em linha: | http://cicy.repositorioinstitucional.mx/jspui/handle/1003/2106 |
| Access Level: | acceso abierto |
| Palavra-chave: | info:eu-repo/classification/Autores/HADEN MANGO (MANGIFERA INDICA L.) info:eu-repo/classification/Autores/PECTIN info:eu-repo/classification/Autores/THERMODYNAMIC info:eu-repo/classification/Autores/EXTRACTION KINETIC info:eu-repo/classification/Autores/PHYSICOCHEMICAL CHARACTERIZATION info:eu-repo/classification/Autores/CITRIC ACID EXTRACTION info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/24 info:eu-repo/classification/cti/2415 info:eu-repo/classification/cti/241502 |
| Resumo: | The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications. |
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