Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels).

BACKGROUND

Food and agricultural wastes constitute a rich source of functional ingredients for the food, pharmaceutical, and cosmetic industries. In this context, by-products from the red variety of fruits (chilto) from Northwestern Argentina are suitable sources for pectin extraction.

METHODS

In this study, pectin from the peels of red chilto fruits was extracted and characterized.

RESULTS

The recovery yield of red chilto peel pectin was about 24%, and it was co-extracted with 40.0 mg phenolic compounds, 6.5 mg anthocyanins, and 4.7 g proteins per 100 g of pectin. The pectin obtained from red chilto showed proper technological functionality displaying water and oil holding capacities of 4.2 and 2.0%, respectively, an emulsifying capacity of 83%, emulsion stability of 87.5%, foaming capacity of 21.1%, and foaming stability of 79.1%. The pectin displayed antioxidant activity with the ability to scavenge ABTS radical, superoxide anion, and HO. The polysaccharide exhibited in vitro hypoglycemic potential and inhibited the α-amylase enzyme, retarded glucose diffusion, and improved the cellular uptake of glucose in a model. The extract was non-toxic on acute toxicity tests.

CONCLUSIONS

Red chilto pectin showed potential as a new and safe functional ingredient for the design of foods, health products, and cosmetics.