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Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region.

Mao, Yujie; Dewi, Shinta R; Harding, Stephen E; Binner, Eleanor

Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region. Thumbnail


Authors

Shinta R Dewi

Profile image of STEPHEN HARDING

STEPHEN HARDING STEVE.HARDING@NOTTINGHAM.AC.UK
Professor of Applied Biochemistry



Abstract

This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) was achieved at 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I content (showing HGA/RG-I ratio > 2) with varied degree of methylation (DM). The highest HGA content (837.2 mg/g AIS) and HGA/RG-I ratio (9.9) were achieved at 110 °C, 0 mins from RS 7, suggesting its promising application as gelling agent. The highest RG-I content (111.1 mg/g AIS) were obtained at 110 °C, 5 mins from RS 7, which was comparable with the pectin with reported prebiotic ability isolated from the literature, suggesting its potential application in novel products.

Citation

Mao, Y., Dewi, S. R., Harding, S. E., & Binner, E. (2024). Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region. Food Chemistry, 460(Pt 1), Article 140549. https://doi.org/10.1016/j.foodchem.2024.140549

Journal Article Type Article
Acceptance Date Jul 18, 2024
Online Publication Date Jul 24, 2024
Publication Date Dec 1, 2024
Deposit Date Jul 25, 2024
Publicly Available Date Jul 26, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 460
Issue Pt 1
Article Number 140549
DOI https://doi.org/10.1016/j.foodchem.2024.140549
Keywords Microwave-assisted extraction, Pectin, Hydrothermal treatment, Banana peel, Banana ripening stage
Public URL https://nottingham-repository.worktribe.com/output/37599913
Publisher URL https://www.sciencedirect.com/science/article/pii/S030881462402199X?via%3Dihub
This output contributes to the following UN Sustainable Development Goals:

SDG 3 - Good Health and Well-Being

Ensure healthy lives and promote well-being for all at all ages

SDG 12 - Responsible Consumption and Production

Ensure sustainable consumption and production patterns

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