The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Characterization of pectin extracted from banana peels of different varieties
Open accessAbstract
Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.
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“which is similar or even higher compared to the pectin extracted from the most commonly used substrates-citrus peels and apple pomace (19.25% and 10.91%, respectively).”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“Khamsucharit et al. [20] used the mentioned method to extract pectin from the peels of five banana varieties within three genomic groups, namely Kluai Khai and Kluai Leb Mu Nang of the Musa (AA) group, Kluai Hom Thong of the Musa (AAA) group, and Kluai Nam Wa and Kluai Hin of the Musa (ABB) group. The pectin yield varied at about 16.24%, 24.08%, 17.31%, 15.89%, and 19.48%, respectively”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
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“Pectin extracted from the Kluai Nam Wa variety was the purest, meeting the criteria for a food additive.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
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“Moreover, all banana peel pectin was characterized as high-methoxyl type, being similar to citrus peel and apple pomace pectin.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
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“This, however, can be managed by physicochemical treatment with aluminum salts-Al2O3 and Al2(SO4)3-combined with coagulation, flocculation, and decanting. This procedure not only provides another useful BP-cellulose-but also reduces the water consumption (treated water recycling) and reduces wastewater effluent volume [20].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
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“Each time a washing process occurs in a technology utilizing banana and plantain BPs, a large amount of wastewater is produced-e.g., about 100 L per kg of plantain peel starch.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
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Metadata
- Authors
- Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K., & Sangseethong, K.
- Affiliations
- Rangsit University (TH)
- Kasetsart University (TH)
- National Science and Technology Development Agency (TH)
- Corresponding author
- Laohaphatanalert, Kamlai
- ORCID
- Sriroth, Klanarong
- Venue
- Food Science and Biotechnology
- Published
- 2017-12-27
- Volume
- 27
- Issue
- 3
- Pages
- 623-629
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC6049672
- OpenAlex
- W2781186517
- Cited by
- 232
- References
- 29
- Citations by year
- 2026: 34 · 2025: 34 · 2024: 49 · 2023: 46 · 2022: 25 · 2021: 20 · 2020: 17 · 2019: 7
- FWCI
- 7.39
- Type
- journal article
- Language
- en
- Open access
- green
- europepmc.org
- Locations
- Food Science and Biotechnology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- pectin extraction, banana peel, banana cultivars, high methoxyl pectin, degree of esterification, anhydrouronic acid, citric acid extraction
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