Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

Abstract

Objectives: To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. Method/Analysis: This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterization based on its equivalent weight, methoxyl content, anhydrouronic acid, degree of esterification, moisture content and ash content were also analysed to know the nature of a pectin. Findings: The most suitable condition for pectin extraction was (pH -2.5, Temperature-90°C, Time-2.5 hours) by using 0.5 N of hydrochloric acid where the pectin yield was highest obtained i.e., 23-24%. For optimization, the Central Composite Design of RSM was performed at different parameters. RSM was used to optimize the pectin at different time (1,2,3,4 hours), temperature (60,70,80 and 90°C) and pH (1.5,2.5,3.5 and 4.5) respectively. Under optimum conditions, the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid. Novelity: The novelty of this study is that the pectin has been extracted with a yield of 23-24%.As compared to other studies , the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid where it was found to be 1428.57 g/ml, 9.3%, 4.57%, 12.42%, 62%, 31.68% respectively. A few studies have been done about the optimisation of a pectin from banana peel.

Multiobjective Optimization and Implementation of a Biorefinery Production Scheme for Sustainable Extraction of Pectin from Quince Biowaste

“…The increase in temperature and time and the decrease in mvr and pH cause an increase in the pectin extraction yield as can be seen in Figure . The effect of these independent variables on the response variable was also found by Tripathi et al (2021), Bayar et al (2017), Ezhil and Abilasha (2016), and Kavak (2017) . Moreover, by lowering the pH and mvr, the cost decreases as shown in Figure despite a higher consumption of citric acid.…”

“…The pectin extracted at the optimal condition was classified, and its properties such as gelling power, setting time, stability, and purity were determined to characterize it . The most relevant properties measured in this study were the following: moisture content, ash content, equivalent weight (EW), methoxyl content (%Me), and degree of esterification (DE), as indicated by Tripathi et al (2021), Nguyen and Pirak (2019), and Ezhil and Abilasha (2016) . Each determination was performed in triplicate ( n = 3).…”

“…The pectin moisture content is low (3.11 ± 0.14), which increases the shelf life of the product and prevents microbial degradation . The ash content can be a parameter that determines the purity of pectin; when ash is lower than 9–10%, it is considered good-quality pectin for gel formation .…”

“…The pectin moisture content is low (3.11 ± 0.14), which increases the shelf life of the product and prevents microbial degradation. 38 The ash content can be a parameter that determines the purity of pectin; when ash is lower than 9− 10%, it is considered good-quality pectin for gel formation. 64 A high equivalent weight may be explained as a consequence of higher partial degradation of pectin, 38 and since quince biowaste pectin has a low equivalent weight compared with pectin from other samples, this indicates that there was no degradation during the extraction process.…”

Antioxidant and antimicrobial analysis of spreadable cheese incorporate with button mushroom powder

“…After incubation, the absorbance of the sample was read at 517 nm using a UV Visible spectrophotometer methanol use as a blank. Reduction in the absorbance value, shows high activity in scavenging free radicals (Srishti Tripathi and Sunita Mishra) 19 . It was measured as a percentage of DPPH scavenging activity by using the following formula given below: DPPH scavenging activity = (Acontrol -ASample) / Acontrol × 100 Note: The test tube was covered with brown paper as DPPH is very sensitive to light.…”