Abstract
Banana peels which are the waste in abundance, are used to extract valuable pectin. The gelling ability of the pectin has gained attention in food and pharmaceutical industries. This research aims to select the best drying kinetic model for banana peels and also optimize the pectin extraction process using Box-Behnken response surface design (BBD). Determination of pectin gelling mechanism using degree of esterification (DE) is also focused in this research. In this study, oven drying with temperature 50°C was chosen as the best drying temperature due to highest extraction yield. Furthermore, Page-Two-term model was selected as the best model to describe the drying kinetics of banana peels due to highest R2 value (0.9991) and lowest RMSE value (0.001). The optimal extraction conditions given by BBD were 75°C extraction temperature, 23 min extraction time and 1:33.3 g/ml solid-liquid ratio. Likewise, the DE for both pectins extracted using unoptimised and optimised conditions were 71.92±1.38% and 76.1±2.07% respectively. Both of the pectins were classified as high-methoxyl pectins. The pectin with higher DE also indicated that the rate of gel formation is higher. The results showed that the pectin yield and gelling time has successfully improved after optimised the pectin extraction process.
Highlights
Banana (Musa) is one of the popular food crops that can found in the world market
The drying method was selected based on the highest pectin yield
The pectin yield obtained from sun drying and oven drying was tabulated in the following Table 3
Summary
Banana is generally processed into value-added product such as chips and jam. Because of the high demands of banana products, abundant of banana peels are produced every day and it has reported that about 39000 tons of banana peels are generated annually in U.S [1]. Pectin is a polysaccharide that consists of -(1,4) galacturonic acid [1]. It is widely used as gelling agent for puree and jelly preparation [1]. Pectin is categorized based on the gelling mechanism using degree of esterification (DE) [2]. It is important to analyze the esterification degree of pectin because it is used to determine the suitability of end products [2]
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