Ultrasound assisted extraction of pectin from banana peel waste as a potential source for pectin production

Abstract

Background. Large quantities of banana peels are discarded as waste or used as cattle feed or fertilisers. Moreover, the use of banana peel waste is considered to be a valuable polysaccharide like pectin that is valued by both pharmaceutical and food industries. It is well known that pectin is a high-value functional food ingredient widely used due to its special functional properties. Materials and methods. Pectin was extracted from banana peel waste using ultrasound assisted extraction (UAE) and the extraction was optimised by response surface methodology. The independent variables such as extraction temperature, sonication time and pH of a solution were used in the range of 35-45°C, 10-20 min, and 1-3, respectively. Results. The overall optimal conditions of multiple responses were achieved at an extraction temperature of 33.12°C, sonication time of 17.12 min and pH of 3.68. Under these conditions, the predicted value of pectin yield, the degree of esterification and galacturonic acid content, were 2.62%, 88.26% and 87%, respectively. The experimental values were well correlated with the predicted values and revealed a satisfactory validation through real-time experiments, which was accomplished at optimised conditions. The physico-chemical properties of extracted pectin using optimal conditions were comparable to commercial pectin. Conclusion.The results obtained revealed that pectin was effectively extracted from the banana peel waste using UAE, which confirmed that it has potential as a source for the food, beverage and pharmaceutical industries. Further studies should be conducted to improve the quality of pectin and explore the bioactivity potential of pectin such as antimicrobial, prebiotic and antioxidant properties.

Potential use of food waste in food processing to add nutritional value

“…The research conducted an optimization process for the extraction of pectin from banana peel waste using ultrasound-assisted extraction (UAE). The results indicated that the physicochemical characteristics of the recovered pectin, under the optimized circumstances, were found to be similar to those of commercially available pectin [10].…”

“…Efficiently utilizing fruit peels can assist to reduce the quantity of agrosolid waste disposal from the food industry by turning the trash into value-added goods. Furthermore, using fruit peels can help to enhance food sustainability and encourage worldwide demand for functional foods, which is in line with the United Nations Sustainable Development Goal (SDG) of ensuring sustainable consumption and production patterns [10].…”

Application of ultrasound technology for the effective management of waste from fruit and vegetable

“…Under the following conditions, the maximum value was achieved (pectin yield 2.62 %, esterification degree 88.26 %, and galacturonic acid content 87 %). The results revealed that banana peel pectin was effectively extracted by US application [63] . Mono-sonication (pressure-assisted ultrasound technique) was applied for pectin extraction from various citrus cultivars in combination with US radiation and pressure.…”

“… [62] Banana peel Pectin 33.12 °C, 17.12 min, pH 3.68 Pectin yield 2.62 %, DOE 88.26 %, Galacturonic acid 88.26 %. [63] Jack fruit peel Pectin LS15:1 mL/g, pH 1.6, 24 min, 60 °C Total yield 14.5 %. [64] Citrus limetta waste d-limonene 60 °C, 80 W, 25 kHz, 20 min Total yield 97 %, d-limonene 32.9 mg/g.…”

Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana

“…Te AUA values of the extracted pectin were similar to those of earlier studies [27,28] and generally declined during the ripening phases as well as were lower for alkali-extracted pectin than acid-extracted pectin. AUA level of pectin may decrease due to the abundance of high amounts of protein, starch, and simple sugars, which act as contaminants [64,65]. Te proximate analysis indicated increasing levels of protein, crude fbre, and carbohydrates along the ripening stages which could have accounted for the decline in AUA during ripening.…”