Obtención de pectina a partir de residuos de naranja (citrus sinensis) por el método de hidrólisis ácida y su aplicación en la industria alimenticia

Abstract

The main objective of this research study was to obtain pectin from orange residues (Citrus sinensis) by the acid hydrolysis method and its application in the food area. A quantitative- descriptive experimental study was carried out, considering as a sample the orange waste generated in the restaurants of the citadel La Cerámica located north of the city of Riobamba. For the analysis, the treatment of the orange residues was carried out, followed by the extraction of pectin by acid hydrolysis, and its application was evaluated through the preparation of jam, ice cream, and mayonnaise. As a result, it was observed that the best pectin extraction treatment was at pH 1.5, for 60 minutes and at a temperature of 70oC, obtaining a yield percentage of 5.59%. In the physical chemical analysis, a humidity of 10.91%, free acidity of 0.21, equivalent weight of 4190.22 mg/mEq, percentage of methoxyl of 7.10, degree of esterification of 62%, and percentage of 68% on galacturonic anhydrous acid. Three products were made with the pectin obtained; such as jam, ice cream, and mayonnaise, checking the chemical-physical properties that the high methoxyl pectin presents, therefore, the products complied with the quality standards at the organoleptic and physical-chemical level. It was concluded that the pectin adjusted to the quality parameters of the Food and Agriculture Organization of the United Nations (FAO) and its usefulness in the food area was demonstrated as it is a high methoxyl pectin that gives it emulsifying, stabilizing, and gelling properties. It is recommended to promote the use of pectin obtained from orange waste, as it is a quality product and at the same time contributes to the environment with the use of organic waste.