Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) "Saba") Peel.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2024-08-17 eCollection Date: 2024-01-01 DOI:10.1155/2024/9892858

Rachel S Rodulfo, Katherine Ann T Castillo-Israel, Prince Joseph V Gaban, Ma Cristina R Ilano, Joshua B Benedicto, Mark Anthony A Badua, Joel P Rivadeneira

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Abstract

Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) "Saba") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (p > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO^-, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.

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从萨巴香蕉（Musa acuminata x balbisiana (BBB Group) "Saba"）果皮中超声提取粗果胶的下游加工。

超声波辅助提取萨巴香蕉（Musa acuminata x balbisiana (BBB Group) "Saba"）果皮中的果胶会产生粗果胶，需要进一步提纯。我们对两种下游工艺（醇洗（AW）和酸脱甲基（AD））进行了比较。酒精洗涤法包括用 85% 的酒精洗涤凝胶状沉淀物并压榨出液体，而酸性脱甲基法包括用 60% 的酸化酒精、60% 和 95% 的酒精溶液对干燥果胶进行连续的酒精洗涤。结果表明，这两种方法生产的低甲氧基果胶的颜色、产量和含水量相似，没有观察到明显的差异（p > 0.05）。不过，就灰分含量和无水酸 (AUA) 含量而言，AD 法生产的果胶质量优于对照组。傅立叶变换红外光谱显示，样品含有 -OH、C-H、COO-、COO 和 C-O 基团，但只有 AD 因结构改性而含有 COO-R。总之，AD 有潜力提高从萨巴香蕉皮中超声提取的粗果胶的质量。然而，要达到联合国粮农组织的果胶颜色标准，还需要采用预提取加工方法。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.