Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel
Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) “Saba”) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate was...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/9892858 |
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| author | Rachel S. Rodulfo Katherine Ann T. Castillo-Israel Prince Joseph V. Gaban Ma. Cristina R. Ilano Joshua B. Benedicto Mark Anthony A. Badua Joel P. Rivadeneira |
| author_facet | Rachel S. Rodulfo Katherine Ann T. Castillo-Israel Prince Joseph V. Gaban Ma. Cristina R. Ilano Joshua B. Benedicto Mark Anthony A. Badua Joel P. Rivadeneira |
| author_sort | Rachel S. Rodulfo |
| collection | DOAJ |
| description | Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) “Saba”) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (p>0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO−, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin. |
| format | Article |
| id | doaj-art-2658d4ec8e1740c590256c9946c4c670 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-2658d4ec8e1740c590256c9946c4c6702025-02-03T10:58:41ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/9892858Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) PeelRachel S. Rodulfo0Katherine Ann T. Castillo-Israel1Prince Joseph V. Gaban2Ma. Cristina R. Ilano3Joshua B. Benedicto4Mark Anthony A. Badua5Joel P. Rivadeneira6Institute of Food Science and TechnologyInstitute of Food Science and TechnologyInstitute of Food Science and TechnologyInstitute of Food Science and TechnologyInstitute of Food Science and TechnologyNational Institute of Molecular Biology and Biotechnology (BIOTECH)Institute of Food Science and TechnologyUltrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) “Saba”) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (p>0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO−, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.http://dx.doi.org/10.1155/2024/9892858 |
| spellingShingle | Rachel S. Rodulfo Katherine Ann T. Castillo-Israel Prince Joseph V. Gaban Ma. Cristina R. Ilano Joshua B. Benedicto Mark Anthony A. Badua Joel P. Rivadeneira Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel International Journal of Food Science |
| title | Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel |
| title_full | Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel |
| title_fullStr | Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel |
| title_full_unstemmed | Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel |
| title_short | Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) “Saba”) Peel |
| title_sort | downstream processing of crude ultrasound extracted pectin from saba banana musa acuminata x balbisiana bbb group saba peel |
| url | http://dx.doi.org/10.1155/2024/9892858 |
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