EVALUACIÓN DE TRES MÉTODOS DE EXTRACCIÓN DE PECTINA A PARTIR DE RESIDUOS AGROINDUSTRIALES (Cáscaras) DE CACAO (Theobroma cacao L.), TORONJA (Citrus x paradisi) Y MARACUYÁ (Pasiflora edulis Flavicarpa)

The sustainability of a company is based on the reduction of waste and for this it seeks to give new options of applicability to these, thus discovering added value. the residues (pod husk) of the cocoa (Theobroma cacao L.), grapefruit (Citrus × paradisi) and passion fruit (Passiflora edulis flavicarpa) industries have been taken into account for their revaluation in this study. For this, a proximal characterization of the different pod husk was carried out, finding that one of the main components of these raw materials was fiber, thus cocoa obtained an average value of 37.1 ± 8.1 %, passion fruit 34.2 ± 2.3 % and grapefruit 19.7 ± 2.9 %. From these data, three pectin extraction methods were applied: acid hydrolysis (HA), enzymatic hydrolysis (HE) and partial determination of fiber polysaccharides (HP). The results showed that the highest extraction yield in the passion fruit and grapefruit pod husk was obtained with the HA (32.0 ± 0.9 %) and HE (30.36 ± 0.05 %) methods, while in the cocoa shell the highest yield was observed with the HP method (30.34 ± 0.21%). The pectin obtained was characterized, the pectin obtained from cocoa pod husk had the best characteristics in terms of equivalent weight (6316.14 mg/mol), free acidity or galacturonic acid units (0.27 UAG), degree of methoxylation (90.93 %) and degree of gelation (15.67 min), categorizing this pectin as high methoxyl.

• Autore principale: Barros Romero, Jairo Javier (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2023
• Soggetti: Aprovechamiento, residuos, Hidrolisis, rendimiento, pectina
• Accesso online: https://repositorio.uteq.edu.ec/handle/43000/7986