Evaluation of byproducts of cucumber (Cucumis sativus) and passion fruit (Passiflora ligularis) as a source of pectins

Abstract

In the present study, exocarp of cucumber (Cucumis sativus) and mesocarp of passion fruit (Passiflora ligularis) were used as promising sources of pectin for the industry. Acid hydrolysis was used, and two pH levels and hydrolysis times were analyzed. The pectin obtained were evaluated (humidity, final pH, methoxyl number, percentage of esterification, galacturonic acid, IR analysis) and the results were compared with a commercial standard and literature. The analysis carried out showed that the pectin obtained from these two sources exhibit excellent characteristics compared to the standards for this kind of material. The conditions that maximize extraction performance were also identified, generating an alternative for handling by-products from related industries.