Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region

Yujie Mao; Shinta R. Dewi; Stephen E. Harding; Eleanor Binner

doi:10.1016/j.foodchem.2024.140549

Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region

Yujie Mao, Shinta R. Dewi, Stephen E. Harding, Eleanor Binner^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) was achieved at 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I content (showing HGA/RG-I ratio > 2) with varied degree of methylation (DM). The highest HGA content (837.2 mg/g AIS) and HGA/RG-I ratio (9.9) were achieved at 110 °C, 0 mins from RS 7, suggesting its promising application as gelling agent. The highest RG-I content (111.1 mg/g AIS) were obtained at 110 °C, 5 mins from RS 7, which was comparable with the pectin with reported prebiotic ability isolated from the literature, suggesting its potential application in novel products.

Original language	English
Article number	140549
Number of pages	11
Journal	Food Chemistry
Volume	460
Issue number	Part 1
Early online date	24 Jul 2024
DOIs	https://doi.org/10.1016/j.foodchem.2024.140549
Publication status	Published - 1 Dec 2024

Bibliographical note

Funding

This work was supported by the Engineering and Physical Sciences Research Council grant number EP/R023948/1.

Keywords

Microwave-assisted extraction
Hydrothermal treatment
Banana peel
Pectin
Banana ripening stage

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10.1016/j.foodchem.2024.140549Licence: CC BY 4.0

Influence of ripening stage on the microwave-assisted pectin extraction from banana peels
Copyright © 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license ( https://creativecommons.org/licenses/by/4.0/ ).
Final published version, 1.64 MBLicence: CC BY 4.0

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title = "Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region",

abstract = "This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) was achieved at 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I content (showing HGA/RG-I ratio > 2) with varied degree of methylation (DM). The highest HGA content (837.2 mg/g AIS) and HGA/RG-I ratio (9.9) were achieved at 110 °C, 0 mins from RS 7, suggesting its promising application as gelling agent. The highest RG-I content (111.1 mg/g AIS) were obtained at 110 °C, 5 mins from RS 7, which was comparable with the pectin with reported prebiotic ability isolated from the literature, suggesting its potential application in novel products.",

keywords = "Microwave-assisted extraction, Hydrothermal treatment, Banana peel, Pectin, Banana ripening stage",

author = "Yujie Mao and Dewi, {Shinta R.} and Harding, {Stephen E.} and Eleanor Binner",

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AU - Harding, Stephen E.

AU - Binner, Eleanor

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AB - This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) was achieved at 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I content (showing HGA/RG-I ratio > 2) with varied degree of methylation (DM). The highest HGA content (837.2 mg/g AIS) and HGA/RG-I ratio (9.9) were achieved at 110 °C, 0 mins from RS 7, suggesting its promising application as gelling agent. The highest RG-I content (111.1 mg/g AIS) were obtained at 110 °C, 5 mins from RS 7, which was comparable with the pectin with reported prebiotic ability isolated from the literature, suggesting its potential application in novel products.

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Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region

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Keywords

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