RESUMO
In Mexico, about 40 % of the mango harvest is lost due to marketing problems. Moreover, the mango industry generates peel and seed waste that ranges from 35 to 60 % of the total weight of processed fruits. This unexploited mango biomass represents a potential resource for producing value-added by-products. A market alternative is exploiting the mango peel as a source of biofunctional compounds, such as pectin. This hydrocolloid has applications in the pharmaceutical, cosmetic, and food industries. This study quantified the peel components of the Ataulfo, Panameño, Manila, and Haden cultivars. The mango peel showed a considerable input of dietary fiber (37-45 % DM), minerals (1018-2156 mg/100 g DM), phenols (2123-4851 mg gallic acid equivalent/100 g DM), flavonoids (0.74-2.7 mg quercetin equivalent/g DM) and antioxidant capacity (375-937 µM Trolox equivalent/g DM). The four cultivars presented high methoxyl pectins (66-71 %). The molecular weight of the pectins analyzed was from 957 to 4859 kDa. The Panameño cultivar showed the highest amount of pectin and viscosity concerning the peel of the other cultivars and a higher content of glucomannans (≈28.21 %). The pectin of the Haden cultivar was the only one with arabinoxylans since xylose was not detected in the pectin of the other cultivars. The chemical characteristics of the studied mango peels are promising for their industrialization.
RESUMO
La presente investigación tuvo como propósito evaluar el rendimiento y las características de la pectina extraída enzimáticamente a partir de la cáscara, pericarpio del fruto de cacao (Theobroma cacao L.); para ello, se realizó un diseño de tipo unifactorial, con 4 niveles de tratamiento, variando la concentración de complejo enzimático comercial Viscozyme L., de la marca Novozyme®. La pectina obtenida fue caracterizada, de acuerdo a la metodología planteada por Owens et al. 1952. Se elaboró un producto comercial tipo conserva (mermelada), donde se comparó la pectina obtenida enzimáticamente, con pectina comercial de alto y bajo metoxilo; en ambos casos fue evaluada la viscosidad aparente del fluido obtenido. Como resultados, se obtuvo mayor rendimiento de extracción de pectina promedio (13,0±0,53%), utilizando la mayor concentración de complejo enzimático (82,9 µL/100g cáscara), presentando diferencias significativas con los demás tratamientos (p<0,05); el porcentaje de metóxilo (ME) fue de 1,58±0,01%, el peso equivalente (PE) 5091,4±77,6 mg/meq; la acidez libre (AL) 0,20±0,01meq/g; el grado de esterificación (GE) 72±0,1% y el porcentaje de ácido anhídridogalacturónico (AAG) 12,5±1,0%. Con respecto al producto comercial, se observaron características reológicas de un fluido no Newtoniano pseudoplástico, con una viscosidad aparente máxima de 6043,7 mPa.s y mínima de 1741,3 mPa.s, al aumentar la fuerza del torque, presentando una menor capacidad viscosante que la pectina comercial. De acuerdo a los resultados obtenidos, se demostró que existe la oportunidad de obtener pectinas a partir de residuos del sector cacaotero, utilizando enzimas comerciales, con posibles usos en la industria alimentaria.
This research was aimed to evaluate the yield and characteristics of pectin extracted enzymatically from cocoa (Theobroma cacao L.) pod husks pericarp. For this a unifactorial type design with 4 levels of treatment varying the concentration of commercial enzyme complex Viscozyme L. of the brand Novozyme®.. The obtained pectin was characterized according to the methodology proposed by Owens et al. 1952. A commercial preserved product (jam) was elaborated, where pectin obtained enzymatically was compared with high and low methoxyl commercial pectin, in both cases the apparent viscosity of the obtained fluid was evaluated. The highest pectin extraction yield (13.0 ± 0.53%) was obtained using the highest concentration of enzyme complex (82.9 µL / 100g shell), showing significant differences with the other treatments (p <0,05). Percentage of methoxyl (ME) was 1.58 ± 0.01%, equivalent weight (PE) 5091.4 ± 77.6mg/meq, free acidity (AL) 0.20 ± 0.01meq/g, degree of Esterification (GE) 72 ± 0.1% and the percentage of anhydridogalacturonic acid (AAG) 12.5 ± 1.0%. With respect to the commercial product, rheological characteristics of a pseudoplastic non-Newtonian fluid with a maximum apparent viscosity of 6043,7 mPa.s and a minimum of 1741,3 mPa.s were observed when increasing the torque force, presenting a lower viscosity capacity than the commercial pectin. According to the results obtained it was demonstrated that there is an opportunity to obtain pectins from residues from the cocoa sector using commercial enzymes with possible uses in the food industry.
RESUMO
The effect of high (HMP) and low (LMP) methoxylated pectins (2%w/w) on the rate and extent of the mass transfer of monosaccharides, amino acids, and a corn oil-in-water emulsion across a cellulose membrane was evaluated. A sigmoidal response kinetic analysis was used to calculate both the diffusion coefficients (rate) and the amount of nutrients transferred through the membrane (extent). In all cases, except for lysine, HMP was more effective than LMP in inhibiting both the rate and extent of the mass transfer of nutrients through the membrane. LMP and HMP, e.g., reduced 1.3 and 3.0times, respectively, the mass transfer rate of glucose, as compared to control (containing no pectin), and 1.3 and 1.5times, respectively, the amount of glucose transferred through the membrane. Viscosity, molecular interactions, and flocculation were the most important parameters controlling the mass transfer of electrically neutral nutrients, electrically charged nutrients, and emulsified lipids, respectively.