Effect of Temperature on Rheology Behaviour of Banana Peel Pectin Extracted Using Hot Compressed Water

Abstract

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 Response of Tomato Fruit Cuticle Membranes Against Heat and Light

“…It is interesting to notice that the average Cp rev of CMs are lower than those of cutins, Figure 6C. This is very likely due to the contribution of the polysaccharide fraction of the cuticle membrane, as the heat capacities of cellulose, hemicellulose and pectin are reported to be in the 1.2-1.5 J/g • C range at room temperature (Blokhin et al, 2011;Domínguez et al, 2011;Mohd Rasidek et al, 2018;Qi et al, 2020). Considering an average Cp rev = 1.75 J/g • C for cutin and 1.3 J/g • C for polysaccharides and their relative abundances in CMs (64 and 36%, respectively), the calculated Cp rev for cuticle membranes is 1.59 J/g • C. Thus, polysaccharides cause a theoretical reduction of 0.16 J/g • C in the cutin matrix, quite close to the average 0.12 J/g • C experimental difference observed (Figure 6C).…”

Methods and Potential in Valorization of Banana Peels Waste by Various Extraction Processes: In Review

“…These methods have led to a better gel by increasing the elastic (G') and viscous (G") moduli to 0.170 and 0.018 Pa, respectively. Banana peel pectin is extracted from its waste using hot compressed water (140-160 • C, 5 min, particle size 1.18 mm) [121]. Its moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), starch (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g), and heat (1.42-1.62 kJ/kg • C) are in a close range as industrial pectin.…”

“…It is commonly used in the food business as a hydrocolloid because it can absorb water and form gels at low concentrations. Additionally, it is fast expanding into other industries, with new uses being found on a regular basis [121]. These applications are connected with structural and functional features of extracted polysaccharides.…”

Evaluation of Parameters for Subcritical Water Extraction of Zingiber Zerumbet Using Fractional Factorial Design

“…Subcritical water extraction is an advanced extraction technique that uses water as extracting solvent at 100°C until 374°C with a pressure higher than atmospheric pressure in the range of 0.1 MPa to 22.1 Mpa to ensure the water at its liquid condition during the extraction process [12][13][14]. Subcritical water extraction also demonstrated shorter extraction time (5-60 minutes) than conventional methods which could take at least 8 hours using the Soxhlet extraction method [15,16]. In comparison to the other non-conventional method, supercritical fluid extraction, it is also required shorter time of experiments, however, it needs selective solvent and operates at the supercritical condition, compared to subcritical water extraction, which only uses water in subcritical condition [17][18][19].…”