Estudios compartivos de las diversas hidrolisis de pectinas

LILLIANA VILLEGAS; PAULA RUANO; MARTIN MASUELLI; LISMET LAZO DELGADO

Buenos Aires

Congreso; XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos, XVII Congreso Argentino de Ciencia y Tecnología de Alimentos; 2019

The Citriculture in the international field is important not only for its nutrient and vitamin characteristics, it has also become a valuable source of raw materials to obtain the pectin, since it was found in the internal and external part of the citrus peel. In our country there are several varieties of orange, from which you can obtain by-products other than juice, such as: essential oils, fertilizers, concentrates and pectin. Pectin has different uses in pharmaceutical industry for the preparation of suspensions, emulsions, cosmetics, capsules, etc. In the food industry it is used as a film in packaging, thickener and gelling agent in the manufacture of jellies and preserves, in wines as dehydrating plant tissues, in milk to precipitate casein etc. The pectin extraction was carried out by basic or acid hydrolysis, then proceeds to purify and clarify. Once purified, the pectin was characterized in aqueous solution to determine its physicochemical properties such as molecular weight, hydrodynamic radius, hydration value, shape factor, etc. It was also characterized as a film forming with mechanical and thermal tests. In this chapter, are proposed different hydrolysis of criolla orange peel in order to obtain pectins.