Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish)

The food industry promotes the reuse of organic waste, highlighting that banana peels are effectively a residue with great potential for the extraction of pectin. The aim of the research was to determine the influence of types of acids and agitation times on the physicochemical and techno-functional properties of pectin from banana peels. A factorial design of AxB in a completely randomized design (CRD) was used, with a total of 6 treatments and 3 replications. Two factors were studied: types of acids (citric and phosphoric) and agitation times (70-75-80 min) through acid hydrolysis. The physicochemical evaluation of the pectin revealed that T1 (citric acid for 70 min) presented the highest yield of 9.15% and the most favorable equivalent weight of 269.72 mg/meq. T2 showed the lowest moisture content of 6.41%, while T3 proved to be the most suitable in terms of ash content at 7.17%. The lowest free acidity was recorded in T6 at 1.54 meq/g. The percentages of methoxyl ranged between 9.56% and 10.7%, while the degree of esterification varied between 61.31% and 85.19%. Regarding the techno-functional properties, T1 showed the highest viscosity at 111.67 mPa·s at 15°C, T2 achieved the highest solubility at 47.96%, and in terms of consistency, T4 showed the least displacement at 2 cm/30s. According to the percentages of methoxyl and esterification degree, the pectin is classified as high methoxyl content, and according to the physicochemical and technofunctional properties, the best was treatment T1.

• 第一著者: Mesías Muñoz, Angie Marcela (author)
• その他の著者: Zambrano Muñoz, Selena Yomira (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2025
• 主題: Metoxilo; Hidrólisis ácida; Gelificante; Consistencia; Solubilidad
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/2667