Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study
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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8879425 |
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| author | Joel P. Rivadeneira Tao Wu Quincy Ybanez Adeliza A. Dorado Veronica P. Migo Fidel Rey P. Nayve Katherine Ann T. Castillo-Israel |
| author_facet | Joel P. Rivadeneira Tao Wu Quincy Ybanez Adeliza A. Dorado Veronica P. Migo Fidel Rey P. Nayve Katherine Ann T. Castillo-Israel |
| author_sort | Joel P. Rivadeneira |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f07b54b47010431bbd3d648f5f8e8bde |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-f07b54b47010431bbd3d648f5f8e8bde2025-02-03T06:46:27ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88794258879425Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology StudyJoel P. Rivadeneira0Tao Wu1Quincy Ybanez2Adeliza A. Dorado3Veronica P. Migo4Fidel Rey P. Nayve5Katherine Ann T. Castillo-Israel6Department of Food Science, University of Tennessee, Knoxville 37998, USADepartment of Food Science, University of Tennessee, Knoxville 37998, USAAgricultural Systems Institute, University of the Philippines Los Banos, Laguna 4031, PhilippinesInstitute of Food Science and Technology, University of the Philippines Los Banos, Laguna 4031, PhilippinesDepartment of Chemical Engineering, University of the Philippines Los Banos, Laguna 4031, PhilippinesNational Institute of Molecular Biology and Biotechnology, University of the Philippines Los Banos, Laguna 4031, PhilippinesInstitute of Food Science and Technology, University of the Philippines Los Banos, Laguna 4031, PhilippinesOne 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.http://dx.doi.org/10.1155/2020/8879425 |
| spellingShingle | Joel P. Rivadeneira Tao Wu Quincy Ybanez Adeliza A. Dorado Veronica P. Migo Fidel Rey P. Nayve Katherine Ann T. Castillo-Israel Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study International Journal of Food Science |
| title | Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study |
| title_full | Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study |
| title_fullStr | Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study |
| title_full_unstemmed | Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study |
| title_short | Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study |
| title_sort | microwave assisted extraction of pectin from saba banana peel waste optimization characterization and rheology study |
| url | http://dx.doi.org/10.1155/2020/8879425 |
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