Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream
Open accessAbstract
Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5 °C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v) of 42-47, 57-61%, and 17-40 kDa, respectively; while water-extracted BPP contained lower DM but higher GalA and M v. Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid- and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full- and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.
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The extraction process can be optimized to get pectin's maximum yield.
“The extraction process can be optimized to get pectin's maximum yield (Maneerat et al., 2017).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Maneerat et al., 2017
Pectins extracted from banana peels using acids were also high methoxyl pectins.
“Similarly, pectins extracted from banana peels using acids were also high methoxyl pectins (Castillo-Israel et al., 2015;Oliviera et al., 2015;Maneerat et al., 2017;Khamsucharit et al., 2018).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Maneerat et al., 2017
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Banana by-products: An under-utilized renewable food biomass with great potential
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Banana fibre: a natural and sustainable bioresource for eco-friendly applications
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- Authors
- Maneerat, N., Tangsuphoom, N., & Nitithamyong, A.
- Affiliations
- Mahidol University (TH)
- Corresponding author
- Tangsuphoom, Nattapol
- Venue
- Journal of Food Science and Technology
- Published
- 2017-01-09
- Volume
- 54
- Issue
- 2
- Pages
- 386-397
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC5306033
- OpenAlex
- W2571524550
- Cited by
- 72
- References
- 2
- Citations by year
- 2026: 6 · 2025: 7 · 2024: 15 · 2023: 7 · 2022: 4 · 2021: 15 · 2020: 5 · 2019: 10 · 2018: 3
- FWCI
- 5.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Research Council of Thailand
- Graduate Studies of Mahidol University Alumni Association
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Keywords
- pectin extraction, extraction conditions, acid extraction, water extraction, degree of methylation, galacturonic acid, molecular weight, fat replacers, food waste utilization, cream stability, sensory acceptability
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