Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

Simone Vilela TALMA, Suelen Alvarenga REGIS, Patrícia Rodrigues FERREIRA, Caroline MELLINGER-SILVA, Eder Dutra de RESENDE
2019 Food Science and Technology  
The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4%
more » ... socarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. Practical Application: The industrialization of passion fruit produces a huge amount of rinds that can be processed to be used as a new ingredient in the food industry due to its high content of pectin, which confers rheological properties such as stabilizing, thickening and gelling during food processing. The rind of passion fruit is divided into epicarp, mesocarp and endocarp. The separation and processing of these materials can enable to produce better quality mesocarp flour.
doi:10.1590/fst.30818 fatcat:l32ojxt3j5ambgejyoehpmggg4