[6-1130-P] Postharvest/Food Technology and Process Engineering (6th)

[6-1130-P-24] Effect of Acid Type and Concentration on Properties of Pectin Extracted from Unripe Cavendish Banana Peel and Its Application in Raspberry Jam

*Natthakan Rungraeng^1,2, Supaluck Kraithong¹ (1. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand 57100(Thailand), 2. Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, Chiang Rai, Thailand 57100(Thailand))

Keywords:Acidic extraction, Waste utilization, Pectin properties, Raspberry jam

This work was aimed at evaluating the properties of pectin from unripe cavendish banana peel using different acidic extactions. Hydrochoric (HCl), citric, and malic acid solutions at various pH values (1.5, 2.0, and 2.5) were used in this study. The physical properties of a raspberry jam added with the obtained pectins were also investigated. The extraction yield, galacturonic acid content, degrees of esterification (DE) and methylation (DM) of the samples were quantified and compared. The results showed that most of the pectins were low methoxyl types. The highest pectin yield was obtained using extraction with citric at pH 2.0. It was found that the citric extraction also gave the highest percentages of DE (50.27%) and DM (59.57%) at pH 1.5 (p<0.05). Extraction with HCl showed to give higher galacturonic acid content to the extracted pectin (p<0.05). Additionally, the use of this acid at pH 1.5 also provided the highest gel hardness (30.26 g) (p<0.05). For food application, it was observed that most of the pectins significantly decreased raspberry jam hardness along with decreasing lightness and redness when compared with the control (no pectin added) (p<0.05). It was observed that only a pectin extracted with HCl at pH 1.5 increased the jam harness (p<0.05). Therefore, the developed extraction process can be further used to utilize agricultural waste (banana peel) as a food ingredient.