Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

Oliveira, Túlio Ítalo S.; Rosa, Morsyleide de Freitas; Cavalcante, Fábio Lima; Pereira, Paulo; Moates, G. K.; Wellner, Nikolaus; Mazzetto, Selma Elaine; Waldron, Keith W.; Azeredo, Henriette Monteiro Cordeiro de

doi:10.1016/j.foodchem.2015.08.080

Cited by 225 publications

(122 citation statements)

References 25 publications

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“…Pectin from papaya peel was studied by Liew et al (2014) and found that optimum condition for extraction was pH 2.0 and extraction time 60 min. Similar studies reported as an increase in pH with time improve the yield of pectin (Maran 2015;Oliveira et al 2015).…”

Section: Effect Of Time and Phsupporting

confidence: 75%

“…Various plant sources such as citrus peel, apple pomace (Wikiera et al 2016), sugar beet, grape peel (Wang et al 2016), passion fruit peel (de Oliveira et al 2016;Liew et al 2014), mango peel (Pandit et al 2015), banana peels (Oliveira et al 2015;Qiu et al 2010) and pumpkin (Minjares-Fuentesa et al 2014) were reported for pectin extraction in the literature. Recent trend is to find gelling agent availability in novel plants and fruit wastes to meet the industrial demands.…”

Section: Introductionmentioning

confidence: 99%

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Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

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Pectin derived from plant waste sources is currently focused as an economical and eco-friendly approach. Optimization of pectin extraction from muskmelon peel by response surface methodology (RSM) was investigated in this study. Box-Behnken Design (BBD) was used to identify the optimal level of the extraction variables such as time, pH and temperature. A second-order model equation for pectin extraction was obtained from multiple regression analysis of experimental data with the correlation coefficient (R 2 ) value of 0.92. ANOVA results showed that linear effect of temperature and combined effect of pH with temperature were found significant for pectin extraction from muskmelon peel. Validation results had good agreement with the predicted results. Pectin extracted from muskmelon peel was classed as high methoxy pectin with the equivalent weight of 384.5 g/mol. Non-newtonian pseudoplastic flow behaviour was observed for muskmelon pectin from the viscosity studies.

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Section: Effect Of Time and Phsupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

View full text Add to dashboard Cite

show abstract

“…A central composite design was used to determine the effect of pH (2.0-4.5), extraction temperature (70-90 °C) and time (120-240 min) in the extraction yield of pectins in citric acid solution (1:20 w/v) under stirring (150 rpm) [24]. High temperatures and pH values resulted in higher extraction yields with a decrease in DM from 79% to 43%.…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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“…Nicolet OMNIC 4.1 software was used to generate spectral data, which were analysed by Essential FTIR5 (eFTIR, USA) software. The analysis was performed according to Oliveira et al [19] with some modifications. Pectins with known values of DE (27 ± 7%, 62.5 ± 7.5%, and ≥85%) were used as standard.…”

Section: Degree Of Esterification Of Pectinmentioning

confidence: 99%

Production of Pectin-Cellulose Biofilms: A New Approach for Citrus Waste Recycling

Bátori

Jabbari

Åkesson

et al. 2017

International Journal of Polymer Science

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While citrus waste is abundantly generated, the disposal methods used today remain unsatisfactory: they can be deleterious for ruminants, can cause soil salinity, or are not economically feasible; yet citrus waste consists of various valuable polymers. This paper introduces a novel environmentally safe approach that utilizes citrus waste polymers as a biobased and biodegradable film, for example, for food packaging. Orange waste has been investigated for biofilm production, using the gelling ability of pectin and the strength of cellulosic fibres. A casting method was used to form a film from the previously washed, dried, and milled orange waste. Two film-drying methods, a laboratory oven and an incubator shaker, were compared. FE-SEM images confirmed a smoother film morphology when the incubator shaker was used for drying. The tensile strength of the films was 31.67 ± 4.21 and 34.76 ± 2.64 MPa, respectively, for the oven-dried and incubator-dried films, which is within the range of different commodity plastics. Additionally, biodegradability of the films was confirmed under anaerobic conditions. Films showed an opaque appearance with yellowish colour.

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Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

Cited by 225 publications

References 25 publications

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Natural Pectin Polysaccharides as Edible Coatings

Production of Pectin-Cellulose Biofilms: A New Approach for Citrus Waste Recycling

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