Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

作者：Yonglun Liang, Yang Yang, Lili Zheng, Xiaoyan Zheng, Dao Xiao, Shenwan Wang, Binling Ai, Zhanwu Sheng · 发表于：Foods · 年份：2022 · DOI：10.3390/foods11243995 · 被引用次数：52 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Postharvest Quality and Shelf Life Management

Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.