Citric Acid Method Optimization for Pectin Extraction from Unripe ‘Saba’ Banana (<i>Musa acuminata X Musa balbisiana</i> BBB) Peels

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.