Banca de DEFESA: JOSEANE CARDOSO GOMES DE ALENCAR

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JOSEANE CARDOSO GOMES DE ALENCAR
DATE: 08/04/2024
TIME: 09:00
LOCAL: Faculdade de Farmácia e ambiente virtual
TITLE:

OBTAINING PECTINS FROM UMBU PEELS (Spondias tuberosa L.): DEVELOPMENT AND OPTIMIZATION OF AN EXTRACTION PROCESS ASSISTED BY HIGH INTENSITY ULTRASOUND

KEY WORDS:

Pectin; Emerging technologies; Polysaccharides; Ultrasound.

PAGES: 141
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Fruit industry byproducts represent a significant source of valuable compounds with potential to be transformed into high-added value products. Among these compounds, pectins stand out as biopolymers of great industrial interest due to their gelling, thickening, and stabilizing properties. This study aimed to investigate the potential of umbu peels (Spondias tuberosa L.) as raw material for pectin extraction using high-intensity ultrasound technology and organic acid. The main focus was to develop an eco-friendly extraction method that would provide high yields and a degree of esterification suitable for different industrial applications. The Central Composite Design (CCD) was used to optimize the pectin extraction process, evaluating three independent variables (2³): ultrasound amplitude (%), solid-to-liquid ratio (SLR), and pH of the extraction solution. Five levels were used for each variable, totaling 20 experiments. The pectin yield and degree of esterification (DE) were the responses analyzed. The optimization of the pectin extraction process from umbu peels using CCD resulted in a high pectin yield close to 22% with a DE of 46%. The optimum extraction conditions were: ultrasound amplitude of 60%, SLR of 1:33, and pH 1.5. The optimized extraction process was validated at a laboratory scale, and the effect of different organic acids (citric, oxalic, nitric, and hydrochloric) on the pectin yield and DE was evaluated. The validation of the extraction process at a laboratory scale confirmed the reproducibility of the results obtained in the optimization step. The use of citric acid resulted in a yield of LMP pectin (low esterification pectin) of around 22%. Oxalic, nitric, and hydrochloric acids led to the production of HMP pectins (high esterification pectins) with yields around 13%. The extracted pectins were characterized regarding instrumental color using a colorimeter; the results were compared to those of a commercial citrus pectin (CCP). The pectins extracted from the umbu peels showed significant color differences compared to the commercial citrus pectin. These differences can be attributed to the influence of the type of raw material and the extraction method on the quality of the final product. This study demonstrates for the first time the feasibility of extracting pectins from umbu peels using ultrasound technology. Umbu peels are a promising source of LMP and HMP pectins. Ultrasound technology has proven to be an efficient green method for obtaining food-grade pectins with high yield and quality. This study contributes to the development of more efficient and sustainable pectin extraction methods. The valorization of umbu peels as a source of pectins represents an opportunity for the food industry and for family farming. The characterization of the extracted pectins provides valuable information for the development of new products and applications.

COMMITTEE MEMBERS:
Presidente - 1030414 - BRUNO NICOLAU PAULINO
Externa à Instituição - ANA ELIZABETH CAVALCANTE FAI - UERJ
Externo à Instituição - RAQUEL GUIDETTI VENDRUSCOLO - UFVJM