Evaluation of the effect of the type of acid of extraction gives on the performance and characteristics of the pectin obtained from rind of orange citrus × sinensis

Abstract

The present research project evaluates the effect of the type of acid in the performance of the extraction of the pizzas, as well as the evaluation of the citric and hydrochloric acids, was determined, in addition to the degree of esterification, and the content of methoxyl. Pectin is a complex polysaccharide found in the lamellae of the primary cells of some plants. Pectin is composed mainly of d-galacturonic acid and monosaccharides. Pectin is applied in the science of food, nutrition, cosmetics and the pharmaceutical industry. It is widely used to thicken, gel and as an emulsifying agent in jams, soft drinks, fish, meat and dair y products. The most used method is used acid treatment in the pectin is hydrolyzed at high temperature, within the factors that affect the extraction performance is the type of acid, temperature, time and sample: solvent.