Extracción de pectina a partir de cáscara de cacao de diferentes genotipos y estados de maduración
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https://doi.org/10.51252/raa.v5i2.939Palabras clave:
Caracterización de biopolímeros, Compuestos de alto metoxilo, Variabilidad genotípica, Tecnologías de extracción verde, Bioeconomía circularResumen
Este estudio evalúa la extracción y caracterización fisicoquímica de pectina obtenida de cáscara de vaina de cacao (CPH) de dos genotipos (CCN51 e IMC-67) en diferentes estados de madurez. Se optimizaron múltiples variables de extracción para maximizar el rendimiento y la calidad del gel, incluida la concentración de agua acidulada, el pH, la temperatura y el tiempo de exposición. Los resultados mostraron que el genotipo y la madurez afectan significativamente la eficiencia de extracción y la funcionalidad de la pectina. El mayor rendimiento de pectina fue del 77,7% para el IMC-67 (maduro) y del 72,6% para el CCN51 (semimaduro) en condiciones óptimas (pH 1,5-1,6, 80 °C, 75 minutos). El análisis fisicoquímico reveló un alto contenido de ácido galacturónico (hasta 82,3%), un grado de esterificación superior al 50% y una excelente consistencia en gel, clasificando la pectina como de alto metoxilo. Estos hallazgos respaldan la valorización sostenible de los subproductos agroindustriales del cacao para posibles aplicaciones alimentarias, farmacéuticas y de envasado.
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Derechos de autor 2025 Enrique Arévalo-Gardini, Cesar Oswaldo Arévalo-Hernández, Virupax Baligar, Dapeng Zhang
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