Abstract
Extractions of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) were carried out using a shaker and an ultrasound device. A rotational central composite design was applied for each device used. Citric acid concentration and extraction time were the factors investigated. Increased citric acid increased pectin yield obtained with both the shaker and the ultrasound. Increase extraction time had a negative effect on the yield in shaker and it had a positive effect on the yield in ultrasound. Pectin yield obtained with both devices were fitted to second-order polynomial models. The coefficients of determination (R2) were higher than 0.90 and the cross-validated R2 (Q2) were higher than 0.92. Higher yield (about 55 %) was obtained using 0.75 M citric acid concentration and sample submitted to ultrasound for 90 min. This was 81 % higher than the highest obtained from using the shaker. Diet gels containing calcium can be produced from the pectin extracted by ultrasound.
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