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
Authors
Dr. YUJIE MAO Yujie.Mao1@nottingham.ac.uk
Research Fellow
Shinta R. Dewi
STEPHEN HARDING STEVE.HARDING@NOTTINGHAM.AC.UK
Professor of Applied Biochemistry
ELEANOR BINNER Eleanor.Binner@nottingham.ac.uk
Associate Professor
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, Article 140549. https://doi.org/10.1016/j.foodchem.2024.140549
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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
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