Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: effect of process variables and preliminary optimization.

BROWN, VALERIA; LOZANO, JORGE E.; GENOVESE, DIEGO B.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2014 vol. 20 p. 83 - 98

1082-0132

The objectives of this work were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pre-treatment (washing vs. blanching), drying method (hot air, HAD, vs. low pressure superheated steam, LPSSD), acid extraction condictions (pH, temperature, time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2 - 34.2 mg/g), galacturonic acid content (GalA: 44.5 - 76.2 %), and degree of methylation (DM: 47.5 ? 90.9 %), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 °C, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3 %), and DM (66.4 %).