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

• Published in: Food chemistry Vol. 460; no. Pt 1; p. 140549
• Main Authors: Mao, Yujie, Dewi, Shinta R., Harding, Stephen E., Binner, Eleanor
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2024
• Subjects: Banana peel; Banana ripening stage; Hydrothermal treatment; Microwave-assisted extraction; Pectin; Banana peel; Banana ripening stage; Pectin; Microwave-assisted extraction; Hydrothermal treatment
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140549

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. •Dramatic decrease of pectin content in raw banana peel during ripening.•Pectin extraction favoured from banana peel at higher ripening stage.•Mild extraction condition thus potential energy saving using ripened banana peel.•Hydrothermal water extraction preserved both pectin HGA and RG-I regions.•Scalable process enabling traditional and novel pectin application.