Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study
Joint Authors
Rivadeneira, Joel P.
Wu, Tao
Ybanez, Quincy
Dorado, Adeliza A.
Migo, Veronica P.
Nayve, Fidel Rey P.
Castillo-Israel, Katherine Ann T.
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-11-24
Country of Publication
Egypt
No. of Pages
9
Abstract EN
One way to valorize “Saba” banana peel waste is to extract high-value compounds, such as pectin, and use it for food applications.
In this study, the parameters for the microwave-assisted extraction of pectin were screened and optimized using Response Surface Methodology.
The pectin was purified and then subjected to characterization.
Results showed that the optimum extraction conditions were 195°C, 8% solid-liquid ratio, and pH 3 hydrochloric acid (HCl), with predicted and actual yields of 12.8% and 14.2%, respectively.
The subsequent purification method increased the purity of pectin by 300%.
The pectin was found to be low-methoxy in nature and had an average particle size of 300 nm.
The pectin application in whey protein isolate resulted in a shear-thinning fluid, with an improved viscosity compared to a control.
When applied to a commercial orange juice, the in vitro digestion study showed that the fluid’s viscosity was higher before and during the gastric and intestinal digestion at the low physiological shear rate.
American Psychological Association (APA)
Rivadeneira, Joel P.& Wu, Tao& Ybanez, Quincy& Dorado, Adeliza A.& Migo, Veronica P.& Nayve, Fidel Rey P.…[et al.]. 2020. Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1171120
Modern Language Association (MLA)
Rivadeneira, Joel P.…[et al.]. Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study. International Journal of Food Science No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1171120
American Medical Association (AMA)
Rivadeneira, Joel P.& Wu, Tao& Ybanez, Quincy& Dorado, Adeliza A.& Migo, Veronica P.& Nayve, Fidel Rey P.…[et al.]. Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1171120
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171120