Edible coating of pectin extracted from yellow maracujá albedo in fuji apple

Description

/ 6 Edible coating of pectin extracted from the albedo of yellow passion fruit in Fuji-type apples. Field of invention

[001] The present invention: “EDIBLE COATING OF PECTIN EXTRACTED FROM THE ALBEDO OF YELLOW PASSION FRUIT ON FUJI-TYPE APPLES”. The process of the present invention is based on the elaboration of a pectin coating extracted from the albedo of yellow passion fruit and its application to Fuji-type apples. Pectin is a polysaccharide found in the middle lamella and cell wall of plant tissues, with high gelling, thickening, and stabilizing capacity. It can be applied in the preparation of jams, dairy products, and as an edible coating, delaying moisture loss, reducing gas exchange, and increasing structural integrity, which helps extend the shelf life of fruits, such as apples, which stand out for their sensory characteristics, such as juiciness, firmness, and sweet taste, but are quite susceptible to injury, which can reduce their commercial value. Pectin was extracted, characterized, and used in the formulation of an edible coating applied to apples.During 15 days of storage at room temperature, the physicochemical and microbiological properties of the coated apples were evaluated. The results indicated that the extracted pectin has characteristics suitable for the production of edible films. Fundamentals of the invention

[002] In Brazil, the yellow passion fruit (Passiflora edulis) is the most produced and marketed species of the genus Passiflora, due to the high nutritional quality of its fruits (Zeraik et al., 2010).

[003] Yellow passion fruit is considered a fruit with high nutritional value and market relevance, often with only its pulp being used and the peels and seeds discarded, or used as fertilizer or animal feed. However, it is known that the passion fruit peel is a rich source of pectin, a polysaccharide that can be used as raw material for the production of biofilms and food coatings. Petition 870250017409, dated 05 / 03 / 2025, page 32 / 40 / 6

[004] According to Horn (2014), passion fruit is a fruit rich in calcium, vitamin C, vitamin A, B complex vitamins, iron, phosphorus and fiber, while the passion fruit peel, its main by-product, is rich in functional nutritional and antioxidant properties such as pectin, vitamins and minerals with high detoxifying power.

[005] Pectins are polysaccharides composed mainly of galacturonic acid chains, found in plant tissues. Their extraction can be done by different methods, while their yield is higher in peels and pulp of citrus fruits (LÓPEZ et al., 2019), as is the case with passion fruit albedo.

[006] Given this, pectin has been gaining ground in the development of bio-based coatings, due to its wide availability in agricultural by-products and the possibility of being easily modified to develop films with desirable characteristics. In addition, pectin-based coatings are able to provide great benefits, such as low cost, easy availability, non-toxicity, production viability, their role with the environment, among others (TANZEELA et al., 2019).

[007] Edible coatings delay deterioration and preserve fruit quality, as they regulate their metabolic activities. Furthermore, they are non-toxic and help maintain certain sensory characteristics, including the appearance of the stored fruit, often providing shine, which is an attractive factor for the consumer. Coatings can be used on both fresh and minimally processed fruits or vegetables (MISIR et al., 2014).

[008] The apple (Malus domestica Borkh) is a fruit widely produced and consumed in the world market. Evidenced by its nutritional composition, the apple has a high value of B complex vitamins, vitamin C and E, and among the minerals, potassium is the most abundant. Due to the large production, post-harvest treatments of apples must be adequate to reduce losses (SANTOS, 2013).

[009] Apples are a fruit that is quite susceptible to injury, which can reduce their commercial value (PEREIRA, 2022). Therefore, the application of biofilm contributes to reducing weight loss, color changes, and maintaining the texture of the fruit for longer. Petition 870250017409, dated 05 / 03 / 2025, page 33 / 40 / 6

[0010] In the patent literature using the INPI website, it is possible to find a patent related to the production of edible polymeric films based on pectin used as food packaging and in the development of edible tapes with the aforementioned number BR 10 2019 023124 6 A2 and another patent with application number BR 10 2023 003364 4 A2, which refers to a process for extracting pectin from passion fruit peel (Passiflora edulis sp.) using subcritical water extraction (SWE) and pressurized aqueous solutions of deep eutectic solvents (DESs) under optimized conditions; however, to date, no reports have been found on the production of pectin coating extracted from the albedo of yellow passion fruit using an acidic medium and application to Fuji apples.

[0011] The present invention differs by using pectin extracted from the albedo of yellow passion fruit for the production of edible coatings and application on apples, which is little studied scientifically in the applicability of coating production for the food industry.

[0012] The objective of this innovation is the production of an edible coating using pectin extracted from the albedo of yellow passion fruit and its application to Fuji apples, in order to improve the shelf life of apples through a conscious technology for reusing yellow passion fruit waste. Brief description of the figure

[0013] Figure 1 shows the flowchart for the processing of pectin extraction from the albedo of yellow passion fruit and the preparation of the edible coating for application on Fuji apples. Description of the invention

[0014] The present invention relates to the production of an edible pectin coating extracted from the albedo of yellow passion fruit in Fuji apples, comprising the following steps: a. Obtaining raw materials; b. Pectin extraction; c. Characterization of pectin; Petition 870250017409, dated 05 / 03 / 2025, page 34 / 40 / 6 d. Preparation of the edible coating; e. Applying the coating to the apples; f. Characterization of coated apples.

[0015] The present invention relates to the development of an edible pectin coating extracted from the albedo of yellow passion fruit in Fuji-type apples, initially comprising the steps of obtaining the raw materials acquired commercially in the city of Pombal-PB.

[0016] In the passion fruit process, the fruits were cut into small pieces and the albedos obtained after separating the pulp were dried in a forced-air oven at a temperature of 60°C for 24 hours. After drying, they were ground in a knife mill to obtain flour.

[0017] Pectin was extracted in an acidic medium, adding 2g of the flour extracted from passion fruit along with citric acid, where it was neutralized until pH=2 was reached, followed by the addition of 100 ml of distilled water. The solution was kept under heating until it reached a temperature of 80°C and constant stirring for 1 hour.

[0018] Subsequently, the sample was cooled to a temperature of 4°C, then filtered using a nylon sieve, discarding the supernatant. 95% ethyl alcohol was added in a 1:2 ratio to the filtered portion, and after 1 hour of rest, pectin precipitated and was separated by filtration. The resulting supernatant was dried in a forced-air oven at 60°C for 20 hours, after which the dried pectin was ground in a knife mill and stored in containers until the time of physicochemical analyses.

[0019] After this step, the pectin extracted from the albedo of yellow passion fruit was characterized by physicochemical analyses of degree of esterification (Bochek, Zabilova and Petropavlovskii 2001), moisture (LUTZ, 2008), ash (LUTZ, 2008) and extraction yield (%).

[0020] Next, the film-forming solution was prepared following the methodology of Silva et al., (2009) with some modifications, using pectin and distilled water. A Petition 870250017409, dated 05 / 03 / 2025, page 35 / 40 / 6 The formulation was heated in a magnetic stirrer / heater until it reached 70°C, followed by resting to cool.

[0021] The apples were coated by immersion so that all parts of the fruit were equally covered by the film.

[0022] The coated apples were characterized by microbiological analyses of Coliforms at 35°C and 45°C (MPN / ml) (SILVA, 2010) and Salmonella sp. (SILVA, 2010). And by physicochemical analyses of pH (LUTZ, 2008), total titratable acidity (g of malic acid / L) (LUTZ, 2008), soluble solids content (LUTZ, 2008), vitamin C content (mg / 100g), moisture (LUTZ, 2008), ash (LUTZ, 2008), mass loss (%), flavonoid content (mg / 100g) and color using a colorimeter (luminosity, chromas a+ and b+). Bibliographic references

[0023] BOCHEK, AM; ZABIVALOVA, NM; PETROPAVLOVSKII, GA Determination of the esterification degree of polygalactoronic acid. Russian Journal of Applied Chemistry, vol. 75, no. 5, p. 796-799, 2001.

[0024] HORN, Daniella Simantob. Nutritional properties of passion fruit 2014. Available at: http: / / nutricaoeacao.com.br / propriedades-nutricionais-do-maracuja / . Accessed on: May 12, 2023.

[0025] LÓPEZ, David F.; OSORIO, Oswaldo; CHECA, Oscar E. Mechanical properties of a pectin material for coating natural fibers used in agricultural applications. Technological information, v. 30, no. 3, p. 189-198, 2019.

[0026] ADOLFO LUTZ INSTITUTE. Analytical Standards of the Adolfo Lutz Institute. Physicochemical methods for food analysis. 4th ed. (1st Digital Edition), 2008.

[0027] MISIR, J. et al. Aloe vera gel as a Novel EdibleCoating for FreshFruits: A Review. American Journal of Food Science and Technology, vol. 2, p. 93-97, 2014.

[0028] PEREIRA, Alesandro Muniz. Use of Silicon in the Soil and Ozone in Post-harvest to Reduce Rot in 'Imperial Gala' Apples in Serra Catarinense. 2022. Petition 870250017409, dated 05 / 03 / 2025, page 36 / 40 / 6

[0029] SANTOS, Márcia Lacerda et al. Physicochemical study of dehydrated apple in a convective dryer. Revista Verde de Agroecologia e Desenvolvimento Sustentável, v. 8, n. 1, p. 5, 2013.

[0030] SILVA, MA DA; BIERHALZ, ACK; KIECKBUSCH, TG Alginate and pectin cross-linked composite films bound to Ca2+ ions: Effect of plasticizer concentration. Carbohydrate Polymers, v. 77, n. 4, p. 736-742, 2009.

[0031] SILVA, N.; JUNQUEIRA, VCA; SILVEIRA, NFA; TANIWAKI, MH; SANTOS, RFS; GOMES, RAR. Manual of methods for microbiological analysis of food and water. 4th edition. São Paulo: Livraria Varela, 2010.

[0032] TANZEELA, NISAR, YANG, X., ALIM. A., IQBAL, M., WANG, ZC, GUO Y. Physicochemical Responses and Microbiological Changes of Sargo (Megalobramaambycephala) to Pectin-Based Coatings Enriched with Clove Essential Oil During Refrigeration. International Journal of Biological Macromolecules. v. 124, p. 1156 - 1166. 2019.

[0033] ZERAIK, ML; PEREIRA, CAM; ZUIN, VG; YARIWAKE, JH Passion fruit: a functional food. Brazilian Journal of Pharmacognosy, v. 20, n. 3, p. 459-571, 2010 Petition 870250017409, dated 05 / 03 / 2025, pages 37 / 40

Claims

1 / 2 CLAIMS 1. EDIBLE COATING OF PECTIN EXTRACTED FROM THE ALBEDO OF YELLOW PASSION FRUIT ON FUJI-TYPE APPLES, characterized by comprising the following steps: a. Obtaining the raw materials; b. Extraction of pectin; c. Characterization of pectin; d. Preparation of the edible coating; e. Application of the coating to the apples; f. Characterization of the coated apples.

2. OBTAINING RAW MATERIALS, according to claim 1, characterized by being carried out from the steps of the raw material obtaining process (step a), where they were acquired from local businesses in the municipality of Pombal - PB.

3. PECTIN EXTRACTION according to claims 1 and 2, characterized by drying the passion fruit albedo in a forced-air oven at 60°C for 24 hours, followed by obtaining the flour, where the pectin was extracted in an acidic medium, with citric acid added to the flour and neutralized until reaching pH=2, followed by the addition of distilled water, where it was kept under heating until reaching 80°C and constant stirring for 1 hour, then the solution was filtered and 95% ethyl alcohol was added to the supernatant in a 1:2 ratio, and after 1 hour of rest, the pectin precipitated, where it was separated by filtration and dried in a forced-air oven at 60°C for 20 hours.

4. CHARACTERIZATION OF PECTIN, according to claim 3, characterized by the characterization of pectin extracted from the albedo of yellow passion fruit through physicochemical analyses of degree of esterification (Bochek, Zabilova and Petropavlovskii 2001), moisture (LUTZ, 2008), ash (LUTZ, 2008) and extraction yield (%). Petition 870250086156, dated 09 / 24 / 2025, page 5 / 6 2 / 2 5. PREPARATION OF THE EDIBLE COATING, according to claim 4, characterized by the preparation of the film-forming solution using pectin and distilled water, where the formulation was heated in a magnetic stirrer / heater until it reached 70°C, followed by resting for cooling.

6. APPLICATION OF THE COATING TO APPLES, according to claim 5, characterized by preparing the apples by immersing them in a film-forming solution, so that all parts of the fruit are equally enveloped by the film.

7. CHARACTERIZATION OF COATED APPLES, according to claim 6, characterized by the characterization of the coated apples by microbiological analyses following the parameters of Coliforms 35°C and 45°C (MPN / ml) (SILVA, 2010) and Salmonella sp. (SILVA, 2010) and by physicochemical analyses of pH (LUTZ, 2008), total titratable acidity (g of malic acid / L) (LUTZ, 2008), soluble solids content (LUTZ, 2008), vitamin C content (mg / 100g), moisture (LUTZ, 2008), ash (LUTZ, 2008), mass loss (%), flavonoid content (mg / 100g) and color using a colorimeter (luminosity, chromas a+ and b+). Petition 870250086156, dated 09 / 24 / 2025, page 6 / 6

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