Optimized Extraction of <em>Passiflora ligularis</em> Pectins: Characterization and Application in Moisturizing Cosmetic Products

Passiflora ligularis (granadilla), widely cultivated in Colombia, contains secondary metabolites such as flavonoids, phenols, and pectins. Owing to their strong water-retention capacity, pectins are promising candidates for moisturizing cosmetic formulations. This study optimized pectin extraction from fruit peel and mesocarp using aqueous reflux at 90 °C and acid extraction with citric or hydrochloric acid (0.25 N and 0.125 N) at 40–60 °C. The effects of solvent, method (reflux or microwave-assisted), time (15–25 min), and temperature (50–60 °C) were investigated. Extracted pectins were dried, lyophilized, and incorporated into eight gel-type cosmetic formulations subjected to seven-day preliminary stability testing (physicochemical and organoleptic evaluation). Optimal extraction was achieved with citric acid under microwave irradiation at 60 °C for 15 min, yielding 45.23%. The pectin exhibited low moisture (0.13%), acidity (0.42%), methoxyl content (9.05%), and degree of esterification (57.6%), along with high swelling (1246.26%) and water-retention capacity (1225.77%). The resulting gel formulation was homogeneous and stable. In vitro assays confirmed significant moisturizing activity. These findings highlight P. ligularis pectins as sustainable biopolymers with potential as natural gelling and moisturizing agents in cosmetic products.