Affiliation:
1. University of the Philippines Los Baños
Abstract
The utilization of ‘Saba’ banana peels from processing wastes has shown potential as sources of pectin, which is widely used in the food and pharmaceutical industries. An optimized citric acid extraction of pectin from mature unripe 'Saba' banana peel wastes was developed using a three-factor Box-Behnken design considering the effects of extraction temperature (75-90°C), extraction time (1-5 hours), and agitated precipitation time (30-180 minutes) on the crude pectin yield. Results showed that the generated model is significant and that the extraction temperature and time significantly affected pectin yield and its equivalent weight. An increase in extraction temperature (up to 90°C) accompanied by prolonged extraction time can increase extraction yield. Optimum extraction conditions of 85°C for 5 h, with precipitation for 30 min resulted in the highest crude pectin yield (32.89% dry basis) in the experiment. The extracted pectin showed higher ash content (3.63%) and lower equivalent weight (513.05), methoxyl content (4.88%), moisture content (10.15%), and anhydrouronic acid (44.43%), than that of commercially available citrus pectin while degree of esterification did not vary.
Publisher
Trans Tech Publications, Ltd.
Subject
Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science
Reference35 articles.
1. A.G.J. Voragen, G. Coenen, R.P. Verhoef, H.A. Schols. Pectin, a versatile polysaccharide present in plant cell walls. Structural Chemistry 20 (2009) 263-275.
2. L.A. Ywassaki, S.G. Canniatti-Brazaca. Ascorbic acid and pectin in different sizes and parts of citric fruits. Ciência e Tecnologia de Alimentos 31(2) (2011) 319-326.
3. M.T. Ratule, A. Osman, N. Saari, S.H. Ahmad. Microstructure of peel cell wall and selected physic-chemical characteristics of Beranger, banana (Musa cv. Beranger [AAA]) ripened at high temperature. Asia Pacific Journal of Molecular Biology and Biotechnology 15(1) (2007) 8-13.
4. D.J. Huber, Y. Karakurt, J. Jeong, Pectin degradation in ripening and wounded fruits. R. Bras. Fisiol. Veg. 13(2) (2001) 224-241.
5. M.M. Dominiak, J.D. Mikkelsen, M. Sondergaard, A novel perspective on pectin extraction. Technical University of Denmark, Department of Chemical and Biochemical Engineering. Koenhavn, Denmark: J & R Frydenberg A/S (2014).