Extraction, characterization and technological application of pectin obtaining from by-products of feijoa (Acca sellowiana) processing

Abstract

Feijoa (Acca sellowiana) is a native Brazilian fruit that is grown in several countries besides Brazil, approximately 30% of its weight is the pulp, and the rest is discarded. This study’s objective was to extract and characterize the pectin from the feijoa by-products and to test its application in the jelly formulation. A rotational central composite design was used to extract the pectin. The citric acid concentration (g L^-1) and extraction temperature (ºC) were used to evaluate the extraction yield and the degree of methoxylation (DM). The gelling properties were analyzed through the application of pectin in traditional and diet jellies. The results showed that the extraction yield ranged from 11.95 to 49.60 g 100 g^-1; highest yield was observed to have 5 g 100 g^-1 citric acid and 95 °C. The DM ranged from 48.16% to 52.50%. The gelling property of pectin was observed in the preparation of traditional jelly, and this pectin was characterized as high DM.