Pulsed electric field-assisted extraction of pectin from papaya (Carica Papaya L. cv. Sunrise) pulp and powder

• Grant number: 25/03025-1
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: May 01, 2025
• End date: April 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Giulliana Petean Torrano
• Supervisor: Bruno Augusto Mattar Carciofi
• Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Institution abroad: University of California, Davis (UC Davis), United States
• Associated to the scholarship: 24/17922-2 - Obtaining a fraction rich in pectin from papaia (Carica papaya L. cv. Sunrise), BP.DR

Abstract

The growing demand for pectin, driven by its diverse applications in the food, pharmaceutical, and biomedical sectors and consumer preference for clean-label ingredients, has led to a search of new sources and extraction methods. This project aims to obtain pectin from overripe papaya, reducing papaya post-harvest losses, applying pulsed electric field (PEF) technology, a non-thermal green alternative for extraction. The potential of ultrasound pretreatment will also be evaluated. Extraction parameters will be optimized to maximize pectin yield and the impact of both PEF and ultrasound on pectin's molecular structure will be evaluated. This knowledge will enable the identification of optimal extraction methods for specific applications. This research aligns with several Sustainable Development Goals, due to the food and biomedical applications of pectin and by reducing waste through the use of rejected overripe papaya. Moreover, the PEF technology is considered an innovative technology that can reduce processing time and energy consumption compared to conventional methods. In this context, the collaboration with Prof. Carciofi's team at the University of California, Davis will contribute to the development of this doctorate research because of his expertise in the food engineering and non-thermal processing of fruits, vegetables and plant-based products.