Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues.

Sergio Valdivia-Rivera,Teresa Ayora-Talavera,José Manuel Cervantes-Uc,Ulises García-Cruz,Juan Carlos Cuevas-Bernardino,Manuel Alejandro Lizardi-Jiménez,Iván Emanuel Herrera-Pool,Neith Pacheco

doi:10.3390/foods10092093

Abstract

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

Highlights

Mexico is one of the main worldwide producers of Mango (Mangifera indica L.) with an annual mean production of 1654 t [1,2]
Pectin is widely used in the food and pharmaceutical industries due to its versatility, as it can be used for the formation of gels, as a thickener, to provide physical stability, as an excipient, or as an encapsulating agent to control the release of active ingredients [6,10,12], pectin has been used for environmental purposes, such as an adsorbent to remove metal ions from water [13]
To obtain a kinetic characterization of the pectin extraction, the yield of pectin from Haden mango peel flour was evaluated at the different temperatures and times proposed (Table 1)

Summary

Introduction

Mexico is one of the main worldwide producers of Mango (Mangifera indica L.) with an annual mean production of 1654 t [1,2]. Pectin is widely used in the food and pharmaceutical industries due to its versatility, as it can be used for the formation of gels, as a thickener, to provide physical stability, as an excipient, or as an encapsulating agent to control the release of active ingredients [6,10,12], pectin has been used for environmental purposes, such as an adsorbent to remove metal ions from water [13] For most of these industrial applications, especially in food industry, a high DE pectin is preferred as it will provide greater flexibility (e.g., for film elaboration) and facilitate manipulation [10,14] due to its molecular conformation with a lower presence of “hairy” regions (RGI and RGII) [15]. It is possible to obtain a pectin with a greater gelling capacity and strong hydrophobic forces if it has high DE [14]

Objectives

Methods

Results

Conclusion