Obtaining a fraction rich in pectin from papaia (Carica papaya L. cv. Sunrise)

• Grant number: 24/17922-2
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: February 01, 2025
• Status: Discontinued
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Giulliana Petean Torrano
• Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID
• Associated scholarship(s): 25/03025-1 - Pulsed electric field-assisted extraction of pectin from papaya (Carica Papaya L. cv. Sunrise) pulp and powder, BE.EP.DR

Abstract

New applications for pectin in biomedical, food and pharmaceutical industries are emerging and, thus the search for alternative extraction methods and sources is increasing, targeting sustainable processes with high yields. Papaya fruits (Carica papaya L.) represent a promising raw material for pectin extraction, and Brazil was one of the world's top five producers between 2018 and 2022. To contribute to waste reduction, rejected papayas from distribution centers can be used as a new source for pectin extraction. The aim of this project is to obtain a high-pectin content papaya pulp powder (Carica papaya L. cv. Sunrise) from discarded fruits using convective drying and microwave or ultrasound-assisted extractions. The parameters of drying and extraction will be analyzed to develop a protocol that ensures a sustainable and viable process at an industrial scale with high yields. Furthermore, by quantifying and characterizing the pectin obtained through these methods, its application as a functional ingredient and its potential biological effects will be evaluated.