Efecto del estado de madurez de la badea (Passiflora quadrangularis) sobre el rendimiento y propiedades fisicoquímicas de la pectina, obtenida mediante hidrolisis acida.

Abstract

This study evaluated the effect of the ripeness stage of the badea (Passiflora quadrangularis) fruit on the yield and physicochemical properties of pectin extracted by acid hydrolysis. The fruits were classified into three ripeness stages: green, ripe, and ripe, based on soluble solids, pH, acidity, moisture, and ripeness index. As the fruit ripened, soluble solids increased (from 6 to 13 °Brix) and acidity decreased, identifying the ripe phase as the most suitable for pectin extraction. Using a 3 × 2 factorial design with 12 treatments and ANOVA statistical analysis (p < 0.05), it was determined that the optimal condition was badea ripe with pH 2.0, achieving a yield of 25.65%. This pectin had the highest viscosity (1325.33 cP), although lower than commercial pectin (2642.33 cP). The degree of methoxylation (5.58%–7.31%) classified it as high methoxyl, while the degree of esterification reached 74.71%, surpassing the other stages. Water retention capacity was similar between treatments, with a maximum of 1.75 g/g. The results confirm that fruit ripeness significantly influences the functionality of the hydrocolloid, especially its gelling properties.