Microwave-assisted extraction of pectin from “Saba” banana peel waste: Optimization, characterization, and rheology study

Issue Date

11-2020

Abstract

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.

Source or Periodical Title

International Journal of Food Science

ISSN

2356-7015

Volume

2020

Page

1-9

Document Type

Article

Physical Description

graphs, table, references

Language

English

Identifier

https://doi.org/10.1155/2020/8879425

Digital Copy

Yes

Link to Full Text

Share

COinS