Caracterización fisicoquímica de pectinas extraídas de la cáscara de plátano (Musa paradisiaca var. hartón) mediante hidrólisis ácida asistida por microondas
DOI:
https://doi.org/10.17081/invinno.14.1.7954Palabras clave:
pectina, microondas, extracción ácida, residuos agroindustriales, grado de metoxilación, cáscara de plátanoResumen
Objetivo: Evaluar las propiedades fisicoquímicas de pectinas extraídas de la cáscara del plátano (Musa paradisiaca var. hartón) usando ácidos orgánicos en presencia de microondas.
Metodología: Para la extracción de las pectinas obtenidas a partir de la cáscara del plátano, se usaron dos diferentes métodos de extracción (hidrólisis ácida convencional e hidrólisis ácida asistida por microondas) y como solventes se utilizaron tres diferentes ácidos para cada tratamiento (HCl, ácido acético y ácido cítrico), en todos los casos el pH se fijó en 3.0. Una vez obtenida cada muestra se cuantificaron el contenido de metoxilo, grado de esterificación, peso equivalente y acidez libre.
Resultados: Se encontraron diferencias significativas (p<0.05) en función del método de extracción y el agente utilizado. Ambos parámetros influyeron significativamente en el rendimiento de extracción, siendo la combinación de microondas y ácido clorhídrico la más eficaz (21.21%). Así mismo se encontraron diferencias (p<0.05) sobre las propiedades fisicoquímicas de la pectina, teniendo que la hidrólisis ácida asistida por microondas da pectina con mejores características para su uso industrial.
Conclusiones: Es posible extraer pectina de bajo metoxilo a partir del pericarpio del fruto de plátano; así mismo, realizar una hidrólisis ácida asistida por microondas combinado con HCl arrojó un mejor resultado tanto en rendimiento como en sus propiedades fisicoquímicas en comparación con los otros tratamientos usados.
Citas
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