Optimization of pectin extraction from kepok banana peels (musa paradisiaca) using surface response methodology

Abstract

The experimental design in this study was used to optimize the results of extracting pectin from kepok banana peels by surface method. The model for predicting and optimizing the process of extracting kepok banana pectin consists of 4 axillary points, 4 factorial points, and 5 middle titlication replications using a central commision design (CCD) with DX6.0.4 software. The independent variables used in the optimization of the extraction results of kepok banana pectin are pH and temperature, where the pH is between 1.5 - 2.5 and temperatures are 60°C-100°C and the combination of independent and bound variables (extraction time). The results of pectin extract ranged from 5.79% to 22.57% (b / b, based on the dry weight of kepok banana peel). The variables of pH and temperature, the interaction between pH and temperature, and the interaction between extraction time and pH significantly influence. The optimum conditions for extraction of pectin are estimated at pH (2.5) and temperature (100°C). In optimal conditions, the actual pectin yield is 22.57%, which is below the estimated extraction condition of 21.286%. Analysis of variance, adj R2 and R2, model lack of fit test, and p value statistically indicate that the model is adequate in representing experimental data. The effect of pH and extraction temperature was very significant (P <0.001) on the extraction results of kepok banana peel pectin. This shows that these two variables are very important in the process of extracting kepok banana peel, where the R2 value is 96.01%.

Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles

“…According to the National Agricultural Census, in Colombia about 4.831.000 tons of banana are produced each year, and 39% of this production will be waste due to the peel obtained after the consumption of the pulp ( Delgadillo and Vargas, 2019 ). Musa paradisiaca banana peels has been studied for pectin extraction using acid hydrolysis method ( Castillo-Israel et al., 2015 ; Khamsucharit et al., 2018 ; Oliveira et al., 2016a , Oliveira et al., 2016b ; Pagarra et al., 2019 ; Tanaid and Lauzon, 2018 ). Pectin is present in different food waste, thus, pectin extraction could be a solution to reduce the environmental impact of these waste at long term ( Petkowicz et al., 2017 ).…”

Polyelectrolyte Nanoparticles of Amphiphilic Chitosan/Pectin from Banana Peel as Potential Carrier System of Hydrophobic Molecules

“…According to FAO reports in 2013, Colombia is the third largest exporter of organic bananas in the world, which implies that the consumption of this product is very high, generating large amounts of peel waste [ 2 ]. Banana peels Musa paradisiaca has been studied for pectin extraction using acid hydrolysis [ 3 , 4 , 5 , 6 , 7 ]. The properties of the pectins depend on the extraction method, source, and preparation of the material vegetable [ 8 , 9 ].…”