Study of the physicochemical properties of pectin extracted from the fruits of Physalis peruviana L. and its potential for industrial applications

The study investigated the physicochemical properties of pectin extracted from Physalis peruviana L. fruits and evaluated its suitability for industrial applications. The research focused on optimizing the extraction process and analyzing the functional properties of the pectin, focusing on the differences between three types of pectin powder. The analysis showed that pectin powder 3 (PP-3) had the highest pectin yield, both from dried fruits (8.99%) and fresh fruits (1.3%), followed by pectin powder 2 (PP-2) (dry: 6.32%; fresh: 0.94%) and pectin powder 1 (PP-1) (dry: 4.31%; fresh: 0.66%). In terms of equivalent weight (EqW), PP-2 had the highest value (298.16 kDa), while PP-1 and PP-3 had similar values, with 289.82 kDa and 289.35 kDa, respectively. Statistical analysis revealed significant differences in pectin yield and EqW between the three types of powder. Conversely, no significant differences were observed in the degree of esterification (DE), methoxyl content (MeO), and total anhydrogalacturonic acid content (AUA). Based on the DE value (80-82%), pectin extracted from P. peruviana fruits could generally be classified as a High Methoxyl Pectin type with a DE above 50%. Principal component analysis (PCA) confirmed that pectin yield, AUA, and MeO are the key factors influencing the differentiation of pectin powders. The results indicated that PP-3 was the optimal choice for industrial applications requiring high yield, viscosity, and gel strength. The study recommended further research to enhance extraction efficiency and sustainability to meet the growing demand for pectin in various sectors.