Characterization and optimization of extracted pectin from unripe banana and mango fruit peels. (2022)

• Record Type: Journal Article
• Authors: Lai, Josephine Chang Hui; Mahesan, Dharshana; Abdul Samat, Nur Amalina Shairah binti; Baini, Rubiyah
• Is Part Of: Materials today. Volume 65:Part 7(2022)
• Page Start: 3020
• Page End: 3029
• Publication Date: 2022
• Subjects: Pectin -- Extraction -- Banana peels -- Mango peels -- RSM; Materials science -- Congresses -- Periodicals; 620.1
• DOI: 10.1016/j.matpr.2022.03.580
• Languages: English
• ISSNs: 2214-7853

Abstract

Abstract: Nowadays, the global source for pectin production is primarily from citrus fruits. Due to the high demand in pectin production, this causes a rise in the cost and demand of citrus fruits in the global market. Moreover, fruit processing industries generate fruit wastes comprising of peels and seeds, liquid waste of juice, and wash water. Since the peels of fruits are often discarded as waste, it would be an advantage to convert them into a value-added product such as pectin. A central composite design was used to determine the effects of temperature (40–90 °C), extraction time (1–3 h) and pH (1.0–3.0) on the yield of pectin from unripe banana and mango peels. The pectin extracted was characterized in terms of moisture content, equivalent weight, methoxyl content (MeO), total anhydrouronic acid (AUA) and degree of esterification (DE). The fitted mathematical model allowed to plot response surfaces and to determine optimal extraction conditions for both fruit peels. It was found that pH was the most important parameter that influenced the yield. A maximum yield of 78.64% was obtained for the unripe banana peels at optimum conditions of 90 °C, 1 h and pH 1.0 whereas a maximum yield of 23.69% was extracted for mango peels at 90 °C, 2 h and pH 2.0. The moisture content, equivalent weight. methoxyl content, total anhydrouronic acid content and degree of esterification for the unripe banana peels were 16.10%, 462.96, 5.58%, 41.18% and 76.93% respectively whereas, for the mango peels were 26.50%, 340.14, 8.68%, 56.67% and 86.96% respectively. In conclusion, unripe banana peels would be a better choice to replace citrus fruits for pectin production compared to mango peels.