The aim of the study was to establish a green protocol for pectin extraction from unripe papaya flour (UPF), comparing conventional acid hydrolysis (CONV) and compressed fluid extraction techniques, including Pressurized Hot Water Extraction (PHWE) and Enhanced Solvent Extraction (ESE). Highest pectin yields were achieved with ESE (216 ± 10.8 mg g⁻¹) when CO₂+H₂O (20:80) + citric acid (0.05 mol L⁻¹) was applied (40 MPa/80 °C/60 min/300–710 µm), similar to that obtained by CONV (202 ± 49.5 mg g⁻¹) and PHWE (208.0 ± 9.4 mg g⁻¹) using oxalic acid. UPF pectin presented an average galacturonic acid (GalA) content of 73% (w/w) and degree of esterification (DE) of 57.8%, and it was composed predominantly of galactose, glucose and rhamnose. This pectic substance has been shown to contain two main types of pectic chains: rhamnogalacturonan-I (RG-I, average 58%) proportionally higher than homogalacturonan (HG, average 28%). Compressed fluid extraction techniques allowed obtaining high quality pectin with similar composition to other commercial products.

这项研究的目的是建立一种从未成熟的木瓜粉（UP​​F）中提取果胶的绿色协议，将常规酸水解（CONV）和压缩流体提取技术（包括加压热水提取（PHWE）和增强溶剂提取（ESE））进行比较。当使用CO ₂ + H ₂ O（20:80）+柠檬酸（0.05 mol L ^-1）（40 MPa / 80°C / 60 min ）时，ESE（216±10.8 mg g ^-1）的果胶产量最高。/ 300–710 µm），类似于CONV（202±49.5 mg g ^-1）和PHWE（208.0±9.4 mg g ^{-1）获得的值}）使用草酸。UPF果胶的半乳糖醛酸（GalA）平均含量为73％（w / w），酯化度（DE）为57.8％，并且主要由半乳糖，葡萄糖和鼠李糖组成。该果胶物质已显示出包含两种主要类型的果胶链：鼠李半乳糖醛酸聚糖-I（RG-1，平均58％）正比高半乳糖醛酸聚糖（HG，平均28％）高。压缩流体提取技术允许获得具有与其他商业产品相似的组成的高质量果胶。