Optimización del proceso de obtención de pectina a partir de Syzygium malaccense L. (Pomarrosa) mediante el uso de hidrólisis ácida.

Abstract

The present research aims to optimize the process of pectin extraction from Syzygium malaccense L. (pomarrose) by acid hydrolysis to obtain a gelling agent. The pectic material was obtained with two stages of maturity (ripe and green), two acids (citric and tartaric) and three pH levels (1.0, 2.0 and 3.0), obtaining 12 treatments by means of a 2AX2BX3CX3D factorial experiment under a completely randomized design (CRD) and 3 replications. The process at the laboratory level was carried out in three stages. The first stage involved pretreatment of the fruit to obtain the dry pulp. In the second stage, acid hydrolysis was carried out to extract the pectin. In the third, the characterization of the pectin was carried out analyzing %H, %C, PE, AL, %Me, %Ge, %AAG and an analysis by infrared spectrophotometry (IR), where the quality was determined. Optimization was performed using Statistical Package for the Social Sciences (SPSS), using the Social Sciences (SPSS) using Analysis of Variance (ANOVA) by Fisher's test. The appropriate treatment was determined to be T9, with a dry pulp yield of 3.66±0.29%, pectin yield of 20.63±0.56%, in an extraction time of 249.7 min. the parameters established by the Food and Agriculture Organization of the United Nations (FAO). The T9 treatment was carried out from green fruit, with citric acid as an extracting agent at pH 3, at an acid solubilization temperature of 85 °C, drying temperature of 60 °C, and a particle diameter of 60 °C and a particle diameter of 177 um. It is recommended to continue research on the fruit, because the hydrolysis yielded a red colorant which could contain carotenoids, organic pigments present in fruits and vegetables.