Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady

The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los...

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Autores principales:	Loyola,Nelson, Pavéz,Paula, Lillo,Sergio
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2011
Materias:	Apple pectin esterification sensory analysis
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012
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spelling	oai:scielo:S0718-162020110003000122012-01-23Extracción de pectina a partir de manzana (Malus pumila), cv. Pink LadyLoyola,NelsonPavéz,PaulaLillo,Sergio Apple pectin esterification sensory analysis The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of the pectin was measured and then pectin was dehydrated to evaluate its sensory attributes, such as color, flavor, texture and acceptability (scale of 1-7). Treatment T1 (pH 3.5 for 90 min) presented the best extraction conditions (4.47 g or 7.25%), but the T0 treatment (pH 3.5 for 60 min) was the method that presented the best quality (68.27% DE) and classified the pectin as HM. The sensory evaluation results showed that the treatments gave variable attributes: the pectin samples from the T0 and T1 treatments presented the same degree of preference, 5.28 and 5.10, respectively, by 13 trained judges.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.38 n.3 20112011-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012en10.4067/S0718-16202011000300012
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Apple pectin esterification sensory analysis
spellingShingle	Apple pectin esterification sensory analysis Loyola,Nelson Pavéz,Paula Lillo,Sergio Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
description	The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of the pectin was measured and then pectin was dehydrated to evaluate its sensory attributes, such as color, flavor, texture and acceptability (scale of 1-7). Treatment T1 (pH 3.5 for 90 min) presented the best extraction conditions (4.47 g or 7.25%), but the T0 treatment (pH 3.5 for 60 min) was the method that presented the best quality (68.27% DE) and classified the pectin as HM. The sensory evaluation results showed that the treatments gave variable attributes: the pectin samples from the T0 and T1 treatments presented the same degree of preference, 5.28 and 5.10, respectively, by 13 trained judges.
author	Loyola,Nelson Pavéz,Paula Lillo,Sergio
author_facet	Loyola,Nelson Pavéz,Paula Lillo,Sergio
author_sort	Loyola,Nelson
title	Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
title_short	Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
title_full	Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
title_fullStr	Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
title_full_unstemmed	Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
title_sort	extracción de pectina a partir de manzana (malus pumila), cv. pink lady
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012
work_keys_str_mv	AT loyolanelson extracciondepectinaapartirdemanzanamaluspumilacvpinklady AT pavezpaula extracciondepectinaapartirdemanzanamaluspumilacvpinklady AT lillosergio extracciondepectinaapartirdemanzanamaluspumilacvpinklady
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Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady

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