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<p>Agro-industrial residues serve as valuable sources of pectins with diverse structural and functional properties. However, the influence of extraction parameters on pectins from pequi peels remains poorly understood. To address this, a central composite rotatable design was employed to assess the effects of pH, temperature, and extraction time on pectin yield and properties. Using citric acid, both low- and high-ester pectins were extracted from the external mesocarp of pequi fruit, guided by variations in the three independent variables: pH, time, and temperature. A combination of low pH and elevated temperature significantly enhanced pectin yield by up to 4% and promoted the extraction of pectin with a high degree of esterification, increasing esterification by nearly 20%. Biological evaluation was performed using a zebrafish model assays and in vitro testing of the prebiotic potential of both high and low-ester pectins in promoting the growth of <i>Lacticaseibacillus rhamnosus</i> GG. Notably, all pequi pectin treatments supported probiotic growth, regardless of esterification level. These findings highlight the probiotic potential of pequi-derived pectins and underscore their promise as functional ingredients for industrial applications in food, pharmaceuticals, and cosmetics.</p>

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Chemical properties and biological evaluation of pectin from pequi external mesocarp

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Nathália Uchôa de Castro Bessa,
  • Joana de Barros Alexandre,
  • Gabrielle Albuquerque Freire,
  • Luana Carvalho da Silva,
  • Laura Maria Bruno,
  • Jane Eire Silva Alencar de Menezes,
  • Hélcio Silva dos Santos,
  • Carlucio Roberto Alves,
  • Ingrid Vieira Machado de Moraes,
  • Roselayne Ferro Furtado

摘要

Agro-industrial residues serve as valuable sources of pectins with diverse structural and functional properties. However, the influence of extraction parameters on pectins from pequi peels remains poorly understood. To address this, a central composite rotatable design was employed to assess the effects of pH, temperature, and extraction time on pectin yield and properties. Using citric acid, both low- and high-ester pectins were extracted from the external mesocarp of pequi fruit, guided by variations in the three independent variables: pH, time, and temperature. A combination of low pH and elevated temperature significantly enhanced pectin yield by up to 4% and promoted the extraction of pectin with a high degree of esterification, increasing esterification by nearly 20%. Biological evaluation was performed using a zebrafish model assays and in vitro testing of the prebiotic potential of both high and low-ester pectins in promoting the growth of Lacticaseibacillus rhamnosus GG. Notably, all pequi pectin treatments supported probiotic growth, regardless of esterification level. These findings highlight the probiotic potential of pequi-derived pectins and underscore their promise as functional ingredients for industrial applications in food, pharmaceuticals, and cosmetics.