Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

Abstract

Pectin was extracted from underground stem of banana (Musa species). Optimum conditions of extraction required for maximum yield were examined. Structural features were analyzed. Pineapple jam, prepared using this pectin, was analyzed for rheological and textural features. Banana pectin was made in to a viscous solution using sucrose and the viscosity of this solution was measured. Grade of the banana pectin was estimated. Significant yield was observed under the experimental conditions used for investigation. Banana pectin was found to have a degree of methylation of about 60% and percentage of anhydro uronic acid was above 70, with a monomeric composition similar to pectin from other sources. Viscosity of banana pectin was comparable with that of citrus pectin, while yield stress and shear modulus were less. Banana pectin could influence the textural properties of pineapple jams. Banana pectin was found suitable to be used as a gelling agent in fruit jams. Practical applications Pectin may be extracted from banana farms on a commercial basis and may be used as a gelling agent in food and other industries. There is a potential for production of large quantity of pectin globally from banana cultivation. Both damaged plants as well as waste after harvesting may be used as raw materials. Generation of pectin increases the effectiveness of the agricultural process, by providing new food additive from waste materials.

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

“…Apples, oranges and bananas have highly methylated pectin (degree of methylation above 50%). [39][40][41] The results of clarification of these juices are presented in Table 3 and Fig. 9.…”