Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall
The blueberries (Vacinium corymbosum) are a demand fruit because of their nutritional properties, low energetic value and high antioxidant content. Fruit non export characteristics are sent to the local industry for make juice, jelly and also were potential raw materials to obtain pectin. The prese...
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Facultad de Ciencias Agrarias-UNCuyo
2022
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6133 |
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I11-R107article-61332022-10-18T17:30:45Z Pectin extraction and analysis from blueberry (Vaccinium corymbosum L.) cv. O'Neall Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall Loyola López, Nelson Núñez Mella, Patricia Acuña Carrasco, Carlos arándano pectina hidrólisis ácida blueberries pectin acid hydrolisis The blueberries (Vacinium corymbosum) are a demand fruit because of their nutritional properties, low energetic value and high antioxidant content. Fruit non export characteristics are sent to the local industry for make juice, jelly and also were potential raw materials to obtain pectin. The present research had the following objectives: To measure the influence of the pH 2.0; 2.75 as well as the natural pH of the fruit (3.36) and the time and the temperature between 60 and 90 minutes at 90°C, and their influence over the extraction of blueberries pectin by acid hydrolisis; To measure the quality of the pectin, since sensory point of view, according to the sterification; To make and measure the gels from the pectin obtained at 35°, 50° and 65°Brix. The higher amount of pectin was obtained at pH 2.0 with 90 minutes and 3.22 g that included 0.93% (p/p). The degree of sterification was not over the 50% in all the treatments, so the pectin were classificate as "bajo metoxilo". The gel obtained at 50°Brix had a high level of acceptance for the panellists and they were classificate as "me gusta levemente" In relation to with the sensory attribute color, It was evaluated by the panellists such as "pálido" because of the light color of the pectin wich were used. El arándano (Vacinium corymbosum) es un fruto muy apreciado debido a sus propiedades nutricionales, bajo valor energético y alto contenido de antioxidantes. Su remanente no exportable es destinado a la industria local para la elaboración de zumos, siendo una fuente potencial de pectinas. El presente estudio tuvo como objetivos: medir la influencia del pH 2,0; 2,75 y 3,36 natural y el tiempo de calentamiento entre 60 y 90 minutos a 90°C, sobre la extracción de pectina de arándano por medio de una hidrólisis ácida; evaluar la calidad de la pectina mediante el grado de esterificación; elaborar y evaluar desde el aspecto sensorial las gelatinas provenientes de pectinas extraídas a 35°, 50° y 65°Brix. El mayor rendimiento de pectina, 0,93% (p/p), se obtuvo a pH 2,0 y en 90 minutos. El grado de esterificación no superó el 50% en la mayoría de los tratamientos, clasificando las pectinas como de "bajo metoxilo". Los geles elaborados a 50°Brix tuvieron un mayor nivel de aceptabilidad por los panelistas, clasificándolos como "me gusta levemente". En relación con el atributo sensorial color de los geles elaborados, fue evaluado por los panelistas como "pálido", dado el leve color de las pectinas utilizadas. Facultad de Ciencias Agrarias-UNCuyo 2022-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6133 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 No. 1 (2013): January-June; 79-89 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 Núm. 1 (2013): Enero-Junio; 79-89 1853-8665 0370-4661 spa https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6133/4993 https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
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Universidad Nacional de Cuyo |
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Revistas en línea |
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Revista de la Facultad de Ciencias Agrarias |
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Revista de la Facultad de Ciencias Agrarias |
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R-107 |
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spa |
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Online |
| author |
Loyola López, Nelson Núñez Mella, Patricia Acuña Carrasco, Carlos |
| spellingShingle |
Loyola López, Nelson Núñez Mella, Patricia Acuña Carrasco, Carlos Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall arándano pectina hidrólisis ácida blueberries pectin acid hydrolisis |
| author_facet |
Loyola López, Nelson Núñez Mella, Patricia Acuña Carrasco, Carlos |
| author_sort |
Loyola López, Nelson |
| title |
Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall |
| title_short |
Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall |
| title_full |
Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall |
| title_fullStr |
Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall |
| title_full_unstemmed |
Extracción y análisis de pectinas a partir de arándano (Vaccinium corymbosum L.) cv. O'Neall |
| title_sort |
pectin extraction and analysis from blueberry (vaccinium corymbosum l.) cv. o'neall |
| description |
The blueberries (Vacinium corymbosum) are a demand fruit because of their nutritional properties, low energetic value and high antioxidant content. Fruit non export characteristics are sent to the local industry for make juice, jelly and also were potential raw materials to obtain pectin. The present research had the following objectives: To measure the influence of the pH 2.0; 2.75 as well as the natural pH of the fruit (3.36) and the time and the temperature between 60 and 90 minutes at 90°C, and their influence over the extraction of blueberries pectin by acid hydrolisis; To measure the quality of the pectin, since sensory point of view, according to the sterification; To make and measure the gels from the pectin obtained at 35°, 50° and 65°Brix. The higher amount of pectin was obtained at pH 2.0 with 90 minutes and 3.22 g that included 0.93% (p/p). The degree of sterification was not over the 50% in all the treatments, so the pectin were classificate as "bajo metoxilo". The gel obtained at 50°Brix had a high level of acceptance for the panellists and they were classificate as "me gusta levemente" In relation to with the sensory attribute color, It was evaluated by the panellists such as "pálido" because of the light color of the pectin wich were used.
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| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2022 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6133 |
| topic |
arándano pectina hidrólisis ácida blueberries pectin acid hydrolisis |
| topic_facet |
arándano pectina hidrólisis ácida blueberries pectin acid hydrolisis |
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