Abstract
In this study, pectins were extracted from banana wastes Musa paradisiaca under different acidic conditions, obtaining pectins with different degrees of esterification (DE) depending on the acid type and pH. The formation of the polyelectrolyte nanoparticles was evaluated according to the DE of the pectin, the mass ratio of the polymers of pectin to amphiphilic chitosan (AmCh), and their concentration. The properties of the polyelectrolyte nanoparticles were evaluated at different pH and temperatures. The pectin with 24.3% DE formed polyelectrolyte nanoparticles through the electrostatic interaction with AmCh, which was evidenced by changes in the zeta potential and particle size. The study of mass ratio AmCh:Pectin, to get a stable system, showed that it must be at least equal (1:1), or AmCh must be in higher proportion (6:1, 50:1, 100:1), and the polymers concentration must be 1 mg/mL. The study of the temperature effect showed that, when the temperature increases, the particle size decreases, and the pH study showed a stable particle size for the polyelectrolyte nanoparticles in the range of pH 5–6. Nile Red (NR), a hydrophobic molecule, was encapsulated in the polyelectrolyte nanoparticles with a loading capacity of 1.8% and an encapsulation efficiency of 80%.
Highlights
Food waste has attracted attention in recent years due to the negative impact generated towards the environment
This molecular weight was selected due to the chemical modification with oleic acid (OA) is favored by the carbodiimide chemistry route, and it work can complement another study where hyaluronic acid was used as polyanion to interact with amphiphilic chitosan (AmCh) nanoparticles [20]
[22]on and Ourand results showed coherence these authors, the Table 1 shows the yields obtained using hydrochloric acid and citric acid, these results demonstrated that the extraction yield depends only on the acid type and the pH variable did not have a significant effect
Summary
Food waste has attracted attention in recent years due to the negative impact generated towards the environment. In 2016, the Food and Agriculture Organization (FAO) reported a production of food wastage of 1.6 billion tons per year at the global level. It has been important to study the re-use of wastes [1]. According to FAO reports in 2013, Colombia is the third largest exporter of organic bananas in the world, which implies that the consumption of this product is very high, generating large amounts of peel waste [2]. Banana peels Musa paradisiaca has been studied for pectin extraction using acid hydrolysis [3,4,5,6,7]. Pectin is a heteropolysaccharide which is mainly composed of linear chains of partially methyl-esterified (1,4) α-d-galacturonic acid (GA)
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