Extraction of pectin from guava cultivar Pedro Sato

Pectin is a polysaccharide found in the cell walls of higher plants, responsible for the structure of fruits. The molecule is basically formed by D-galacturonic acid linked by alpha-(1,4) bonds. Pectins from different plants have a common chemical structure, but there may be differences in their composition and structure during the ripening phase. The application of pectin in the food industry is very versatile, since this additive has gelling, thickening and stabilising properties and can be used in a wide variety of dairy, meat and bakery products, jams, fruit pulp, beverages and others. There are several studies on the use of different residues for pectin extraction. However, although guava (Psidium guajava L.) contains a reasonable amount of pectin, there is little information on its use as a source of extraction. In addition, there is a large post-harvest loss of this fruit. Studies on pectin extraction using guava could contribute to the use of the fruit, thus reducing losses.

Autorentext
Graduated in Food Engineering (UNICENTRO, 2004), Master's degree in Food Science and Technology (UFG, 2008) and PhD in Health and Development in the Central-West Region (UFMS, 2013). She has been a lecturer at the Federal Institute of Mato Grosso do Sul, Coxim campus, since 2011. She works in the development of new products and native and exotic fruits.