Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

Srishti Tripathi; Rashmi Pandey; Amardeep Singh; Sunita Mishra

doi:10.17485/IJST/v14i28.1284

Article

Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

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Indian Journal of Science and Technology

DOI: 10.17485/IJST/v14i28.1284

Year: 2021, Volume: 14, Issue: 28, Pages: 2317-2326

Original Article

Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

Srishti Tripathi¹, Rashmi Pandey¹, Amardeep Singh¹, Sunita Mishra^2*

¹MSc Food Science and Technology, Babasaheb Bhimrao Ambedkar University, Lucknow (U.P), India
²Dean and HOD, Food Science and Technology Department, Babasaheb Bhimrao Ambedkar
University, Lucknow (U.P), India

*Corresponding Author
Email: foodnutritionsm27.bbau@gmail
[email protected]

Received Date:10 July 2021, Accepted Date:04 August 2021, Published Date:18 August 2021

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. Method/Analysis: This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterization based on its equivalent weight, methoxyl content, anhydrouronic acid, degree of esterification, moisture content and ash content were also analysed to know the nature of a pectin. Findings: The most suitable condition for pectin extraction was (pH –2.5, Temperature-90°C, Time-2.5 hours) by using 0.5 N of hydrochloric acid where the pectin yield was highest obtained i.e., 23-24%. For optimization, the Central Composite Design of RSM was performed at different parameters. RSM was used to optimize the pectin at different time (1,2,3,4 hours), temperature (60,70,80 and 90°C) and pH (1.5,2.5,3.5 and 4.5) respectively. Under optimum conditions, the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid. Novelity: The novelty of this study is that the pectin has been extracted with a yield of 23- 24%.As compared to other studies , the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid where it was found to be 1428.57 g/ml, 9.3%, 4.57%, 12.42%, 62%, 31.68% respectively. A few studies have been done about the optimisation of a pectin from banana peel.

Keywords: By-product utilization; Anhydrouronic acid; Methoxyl content; Isolation; Value added; Optimization

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Copyright

© 2021 Tripathi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Published By Indian Society for Education and Environment (iSee)