Extraction and characterization of pectin from Saba banana Musa saba(Musa acuminata x Musa balbisiana) peel wastes: A preliminary study

Lizardo R.C.M., . and Baguio S.F., . and Dizon E.I., . and Castillo-Israel K.A.T., . and Diasanta M.D.B., . and Mejico M.I.F., . Extraction and characterization of pectin from Saba banana Musa saba(Musa acuminata x Musa balbisiana) peel wastes: A preliminary study. pp. 202-207. ISSN 22317546

Saba banana Musa saba(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N pH 1.5) and citric acid (0.5N pH 1.7). Pectin from the acidified fruit peels were extracted at 905C for 1 2 3 and 4 hours. Highest pectin yield was obtained using HCl extracted for 4h (17.05 dry basis). Effect of stage of maturity of saba banana on pectin yield was also determined. Higher yield was obtained in saba banana peels at the unripe stage. Chemical characterization of saba banana peel pectins revealed that moisture content of pectin from ripe and unripe saba banana peels were comparable while ash contents were much higher (11.15 and 13.83 respectively) compared with commercial citrus pectin (1.76). Equivalent weight of pectin from ripe peels (953.89) is near that of commercial citrus pectin (893.00). Methoxyl content and anhydrouronic acid (AUA) values were significantly lower than those obtained from commercial citrus pectin while degree of esterification (DE) did not vary significantly for both ripeness stages compared with commercial citrus pectin. The extracted pectin was used in the processing of strawberry jam in order to assess its potential as a gelling agent. Sensory evaluation using Triangle test was conducted to compare strawberry jam with saba banana pectin and commercial citrus pectin. The samples were evaluated for color flavour cloudiness consistency mouth feel and overall acceptability. No statistical difference in all the attributes were observed between the two treatments

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(29).pdf

Abstract

Saba banana Musa saba(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N pH 1.5) and citric acid (0.5N pH 1.7). Pectin from the acidified fruit peels were extracted at 905C for 1 2 3 and 4 hours. Highest pectin yield was obtained using HCl extracted for 4h (17.05 dry basis). Effect of stage of maturity of saba banana on pectin yield was also determined. Higher yield was obtained in saba banana peels at the unripe stage. Chemical characterization of saba banana peel pectins revealed that moisture content of pectin from ripe and unripe saba banana peels were comparable while ash contents were much higher (11.15 and 13.83 respectively) compared with commercial citrus pectin (1.76). Equivalent weight of pectin from ripe peels (953.89) is near that of commercial citrus pectin (893.00). Methoxyl content and anhydrouronic acid (AUA) values were significantly lower than those obtained from commercial citrus pectin while degree of esterification (DE) did not vary significantly for both ripeness stages compared with commercial citrus pectin. The extracted pectin was used in the processing of strawberry jam in order to assess its potential as a gelling agent. Sensory evaluation using Triangle test was conducted to compare strawberry jam with saba banana pectin and commercial citrus pectin. The samples were evaluated for color flavour cloudiness consistency mouth feel and overall acceptability. No statistical difference in all the attributes were observed between the two treatments

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Item Type:	Article
AGROVOC Term:	Musa acuminata
AGROVOC Term:	Musa balbisiana
AGROVOC Term:	Saba
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Peel
AGROVOC Term:	Pectins
AGROVOC Term:	Wastes
AGROVOC Term:	Extraction
AGROVOC Term:	Citrus
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21987

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