In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv 'Berangan') varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ and commercial fruit jelly was conducted at 25°C within 0.05-100 s −1 shear rate. Flow behaviour was evaluated on the test dispersions while frequency sweeps (E a) to obtain the viscoelastic (G' and G") were performed on the jellies. PPJ dispersion showed shear thinning flow behaviour, a good fit to the Casson model. Sugar concentration does not affect Casson parameters (K c , K oc , ɳ ca, and σ oc). Frequency sweep decreased as viscosity increased which revealed high dependence for both G' and G". Tan δ for PPJ was more than unity which showed that jelly has less elastic properties. PPJ with the lowest sugar concentration, PPJ_68%, conducted at a high shear rate showed it was compatible with validation of the Cox-Merz rule.
Garlic or Allium sativum have a lot of health benefits, especially on reducing blood pressure, fighting against the common cold and improve cholesterol in which lower the risk of heart attack problem. It is considered as one of the best disease preventive foods as it exhibits high biological activity when the fresh garlic is cut or crushed that attributed to sulfur compounds and thiosulphates. One of the active compounds in thiosulphates group namely allicin. Generally, allicin is not presence in garlic and to produce the allicin, enzyme alliinase is needed to activate with the presence of water. The common technique to extract allicin is using solvent extraction, UAE, PLE and SCCO2. The drawbacks of using these techniques including the use of organic solvent, long extraction time, and required two type of processes which is enzymatic process and extraction process. SWE is introduced to enhance the conventional process with high purity of product, water poses a mimic the properties of organic solvent and the enzymatic and extraction process undergo in one system. Therefore, this mini review aims to discuss the allicin in garlic, the literature on allicin extraction, the principle of SWE, and the application of SWE on allicin extraction.
Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress.
The dumping of waste banana peels from local chip manufacturing has encouraged sustainable food trends to valorize these peels as pectin sources. In this study, soluble pectin from banana peels was extracted using a continuous subcritical water extraction system (SWE). This method was a promising fast extraction process with a water solvent that was environmentally friendly. Temperature (100 to 160 °C) and extraction time (5 to 50 minutes) were manipulated, with a fixed pressure of 15 MPa, a flow rate of 15 mL/min, and a particle size of 0.6 mm. The response surface methodology (RSM) was used to generate approximately 13 experimental trials from the central composite design. Based on linear and square models, the results revealed that the interaction of temperature and time to pectin yield had a significant effect. At 100°C for 5 minutes, an optimal condition for producing pectin yield was achieved, which risen the highest pectin yield by 26%. As a result, the SWE continuous system promoted increased pectin production in the shortest extraction time. In short, banana peel pectin is a powder that serves a primary function in numerous food, pharmaceutical, and cosmeceutical applications.
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