Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

Comparative assessment of flavonoid content in banana pulp and peel and their role in mitigating bone loss conditions and promoting osteoblast differentiation

Banana fruit is widely grown and serves as a source of income across the tropics. It is known for its nutritional qualities and well-recognized medicinal applications. Given that banana pulp and peel are rich in flavonoids, such as naringenin, kaempferol, and quercetin, which are already known for their role in bone health, we hypothesize that banana pulp and peel can accelerate fracture healing, mitigate bone loss in post-menopausal conditions, and promote osteoblast differentiation. The current study was proposed to assess a comparative and parallel investigation of the differential flavonoid expression in banana pulp and peel and their concomitant bone anabolic effects. The pulp extract exhibited its osteogenic potential when administered orally for 2 weeks at doses of 250, 500 and 750 mg per kg per day in the osteotomy Balb/c mice model (n = 10), while the peel extract showed similar effects at comparatively much lower doses of 50, 100 and 250 mg per kg per day for the same duration. The effective lower doses in both cases, i.e., 250 mg per kg per day for the pulp and 50 mg per kg per day for the peel, were used to further investigate the anti-osteoporotic potential in vivo over a span of 8 weeks (n = 10). Banana pulp ameliorated the microarchitectural deterioration of the bones by increasing the rate of bone formation while simultaneously limiting exaggerated resorption, as assessed by micro-CT, calcein labelling, TRAP staining, bone strength parameters and measurement of bone formation and resorption markers in serum. Similar results were obtained with the banana peel extract at considerably lower doses. The osteogenic potential of the pulp and peel extracts was also tested in an in vitro setup. Osteoblast viability and differentiation, as assessed by MTT, ALP, mineralization and RT-PCR, demonstrated that bone formation potential was observed at 2.5 μg ml-1 and 5 μg ml-1 of the pulp extract, whereas in the case of the peel extract, it was observed at 0.625 μg ml-1 and 1.25 μg ml-1. These findings indicate that banana peel can exert similar osteogenic and osteoprotective effects as the pulp but at a much lower dose. This highlights banana peel as a prospective, sustainable feedstock for the healthcare sector, providing an alternative to its disposal.

Ecologically sustainable biodegradable polymers fabricated from banana peel pectin reinforced with silver zeolite nanoparticles (Ag/zeolite NPs)

In the present investigation, the formulation and thorough assessment of biodegradable composite films were conducted, utilizing pectin extracted from banana peel in conjunction with synthesized silver zeolite nanoparticles. The evaluation of physical properties, microstructural investigation, mechanical characteristics, and barrier properties was done providing valuable insights into various attributes of the film. The amalgamation of silver zeolite nanoparticles with the extracted pectin from banana peel results in biodegradable composite films exhibiting distinct physical, mechanical, barrier, and thermal properties. Optimal mechanical characteristics were recorded in films containing 0.75 % Ag-ZY, demonstrating a tensile strength of 43.22 ± 0.12 MPa and a Young's modulus of 829.61 ± 0.71 MPa, while the elongation at break exhibited a decline as the filler concentration escalated. The barrier properties were enhanced with the integration of Ag-ZY. At a concentration of 0.75 % Ag-ZY, the water vapor transmission rate (WVTR) and water vapor permeability (WVP) reached their lowest measurements. The thermal stability increased, with the glass transition temperature (Tg) increasing from 70.31 °C in the baseline film to 135.53 °C when 0.75 % Ag-ZY was added. These results elucidate that the incorporation of 0.75 % silver zeolite nanoparticles into banana peel pectin films significantly improved mechanical, barrier, and thermal properties.

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

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.

Structural characterization of noni (Morinda citrifolia L.) pectin and its inhibitory activity on pancreatic lipase

This study aimed to investigate the physicochemical properties and biological activities of noni pectin (NP) extracted using various solvents, three fractions of noni pectin were obtained using traditional chemical and deep eutectic solvents. NPs are composed of various ratios of galacturonic acid, arabinose, rhamnose, xylose, glucose, and galactose with different yields, molecular weights, esterification degrees (DE), and microstructures. Among the fractions, noni pectin extracted with Betaine-citric acid (BNP) exhibited higher molecular weight, degree for esterification and pancreatic lipase (PL) inhibitory activity than the other fractions. Enzyme kinetic analysis indicated that BNP inhibited PL via a noncompetitive mechanism. BNP significantly altered the secondary structure of PL and quenched PL fluorescence, suggesting a static quenching mechanism. Isothermal titration calorimetry (ITC) further demonstrated that the binding of BNP to PL was spontaneous and driven by enthalpy, primarily mediated by hydrogen bonding and van der Waals forces. Molecular docking simulations also confirmed strong noncovalent interactions (hydrogen bonding and van der Waals forces) between BNP and PL. This study validated the high efficiency of the deep eutectic solvent-extracted noni pectin fraction in pancreatic lipase inhibition.

Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods

BACKGROUND

Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized.

RESULTS

The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure.

CONCLUSION

In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.

Characterization of green banana starch from "Songkibab" species cultivated in the southern part of Korea

Resistant starch (RS) has advantages for regulating the colon health as prebiotics and dietary fibers, and green banana has interested due to containing high amounts of RS. Here, the structural, physicochemical, and digestible characteristics of green banana starch from newly bred Songkibab (SB) were determined to evaluate its suitability for application as a new crop in response to global warming and for obtaining genetic diversity. SB starch has structural similarities to the Cavendish (CD) banana, which is widely consumed in Southeast Asia, in its ratio of B3-chains (in high amounts), flattened shapes of smooth surfaces, and B-type crystallinity. Physiochemically, SB shows comparable swelling power, amylose content, and viscosity pattern but a higher RS content. Conclusively, this study suggests that SB banana may be a good resource for replacing CD species with novel varieties in East Asia because of the high degree of similarity in the various characteristics.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01331-z.

Potential of pectin for biomedical applications: a comprehensive review

Pectin is a polysaccharide extracted from various plants, such as apples, oranges, lemons, and it possesses some beneficial effects on human health, including being hypoglycemic and hypocholesterolemic. Therefore, pectin is used in various pharmaceutical and biomedical applications. Meanwhile, its low mechanical strength and fast degradation rate limit its usage as drug delivery devices and tissue engineering scaffolds. To enhance these properties, it can be modified or combined with other organic molecules or polymers and/or inorganic compounds. These materials can be prepared as nano sized drug carriers in the form of spheres, capsules, hydrogels, self assamled micelles, etc., for treatment purposes (mostly cancer). Different composites or blends of pectin can also be produced as membranes, sponges, hydrogels, or 3D printed matrices for tissue regeneration applications. This review is concentrated on the properties of pectin based materials and focus especially on the utilization of these materials as drug carriers and tissue engineering scaffolds, including 3D printed and 3D bioprinted systems covering the studies in the last decade and especially in the last 5 years.

Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder

Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed into powder/flour to be combined with wheat flour (WF) for development of value-added products. In this study, we substituted WF with banana peel powder (BPP) at supplementation rates of 5, 10, and 15%, and evaluated their suitability to develop salted noodles. The results showed that the composite flour with 15% BPP had significantly higher protein, ash, and crude fiber content as compared to control. Higher antioxidant capacity was observed in composite flour noodles: total phenolics content (TPC), total flavonoid content (TFC), ferric reducing power (FRAP) and DPPH reducing power were increased up to 278, 260, 143 and 13 percent respectively in the noodles containing 15% BPP as compared to control (100% WF). On the other hand, values for viscosity decreased up to 22% with addition of BPP in WF. Furthermore, water absorption capacity and cooking losses were increased up to 15 and 13 percent respectively with 15% BPP incorporation in WF. Results for sensory evaluation demonstrated that noodles with 10% BPP scored highest for sensory profile.

Graphical abstract

Extraction and Characterization of Pectin from Lemon Waste for Commercial Applications

The objective of this paper was preliminary to extract and characterization of purified pectin from lemon wastes. Dry lemon waste was extracted applying citric acid solvent or water at various concentrations under a similar condition (85 ºC for 4 h). It was found that the highest yield of pectin (20.8% dry basis) was achieved using hot water extraction with an esterification degree of 47.8%. It contained 63.2 ± 0.74% galacturonic acid, followed by 17.4 ± 0.76% total sugar. The monosaccharides found in pectin were arabinose (2.7 ± 0.20%), galactose (2.3 ± 0.01%), glucose (1.4 ± 0.09%), mannose (0.4 ± 0.01%), fructose (0.4 ± 0.05%), and xylose (0.1 ± 0.01%). The found pectin had a high atomic weight of 2060 kDa with a wide polydispersity index of 4.41, decided by high-Performance Size Exclusion Chromatography (HPSEC). The extricated lemon waste pectin was grouped into low methoxyl pectin, depends on the methoxyl content and degree of esterification affirmed by Fourier transform infrared spectroscopy (FT-IR) and rheological properties. In conclusion, the discoveries of the study show that lemon waste can be investigated as a promising elective for the commercial manufacturing of pectin.

Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity

Several studies are described that contribute to the systematic exploration of new aspects of digestion, fermentation, and biological activities of pectic polysaccharides (PPS) leading to a better understanding of prebiotics. Inflammatory bowel disease (IBD) is thought to be associated with the dysbacteriosis induced by different environmental agents in genetically susceptible persons. PPS are considered as an indispensable gut-microbiota-accessible carbohydrate that play a dominant role in maintaining gut microbiota balance and show a better effect in ameliorating IBD than some traditional prebiotics. The aim of this review is to summarize the fermentation characteristics of PPS, highlight its role in improving IBD, and propose a view that PPS may be a new and effective prebiotic.

Arabinogalactan in the side chain of pectin from persimmon is involved in the interaction with small intestinal epithelial cells

Pectin in Diospyros kaki (persimmon) is a complex polysaccharide and is classified as a dietary fiber. Pectin is characterized by the presence of side chains of neutral sugars, such as galactose residues; however, the structure and properties of these sugars vary greatly depending on the plant species from which it is derived. Here, we report the structural features of pectin extracted from persimmon. The polysaccharide was low-methoxy pectin with a degree of methyl esterification <50% and ratio of side chain galactan to arabinan in the rhamnogalacturonan-I region of pectin of 3-20. To investigate the physiological function of pectin from persimmon, we performed a coculture assay using Caco-2 cells. As a result, it was shown that the proliferation of undifferentiated Caco-2 cells was promoted, and further, the importance of arabinogalactan among the pectin structures was shown.

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

A natural low-methoxyl pectin (termed AHP, $\text{DM}=25.9\%$ ) was extracted from dried heads of sunflower and showed better film-forming performance blended with hydroxypropyl methylcellulose (HPMC). The solutions and films of different HPMC/AHP blends were characterized by viscosity, transparency, mechanical properties, loss on drying, water drop penetration time (WDPT), disintegration and SEM. In order to analyze the structure-property relationship of film forming, AHP was separated by ion-exchange chromatography and characterized. The results showed that the blends were immiscible, but the formation of AHP gel would give the blended film better mechanical properties. AHP was fractionated into one neutral fraction and two acidic fractions (AHPA-1 and AHPA-2). The analytical results showed that AHPA-1 and AHPA-2 were identified to be homogalacturonan- (HG-) rich pectins with low DM, and the molecular weights of them were estimated to be 106 kDa and 226 kDa, respectively. Due to the high content of the HG domain, low DM and high molecular weights, AHP had excellent gelling properties induced by Ca2+ and was added to improve the film-forming properties of HPMC and to develop plant hollow capsules.

Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles

Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.

Effect of chemical treatment of pineapple crown fiber in the production, chemical composition, crystalline structure, thermal stability and thermal degradation kinetic properties of cellulosic materials

Recently, the growing environmental concerns and economic demands have driven the need to develop effective solutions for the treatment of vegetal fibers to be used as renewable source for various industrial applications. The present study aimed to explore pineapple crown fibers (PCs) as an alternative source of cellulose. The three treatments (alcohol-insoluble residue (AIR), alkaline (AT), and organosolv) evaluated promoted chemical and morphological changes to the PCs. Fresh and treated PCs were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM), thermogravimetric analysis (TG), and chemical composition. The XRD results showed that the Cellulose-I allomorph was not altered during extraction, and that the crystallinity index of the fibers treated with AT, first bleaching step, second bleaching step, and the second bleaching step followed by KOH treatment (2B_KOH) increased to 77.8; 83.2; 83.5 and 86% when compared with fresh PC (62.3%). Results from the thermal analysis revealed that thermal stability increased for the isolated cellulose, and the maximum degradation for (2B_KOH) is 350 °C. Chemical composition results showed a decrease in the content of hemicellulose, lignin and other soluble materials after alkaline treatment, suggesting high-quality 2B_KOH with 74.6% of cellulose. SEM revealed changes in the morphological structure on fibers. Alkaline treatment followed by H₂O₂ bleaching is an excellent alternative for the removal of non-cellulosic material and facilitates the isolation of cellulose. These results suggested that there is a potential to isolate cellulose from PC via the sequence of treatment of a methodology by chlorite-free.

Potentials of Musa Species Fruits against Oxidative Stress-Induced and Diet-Linked Chronic Diseases: In Vitro and In Vivo Implications of Micronutritional Factors and Dietary Secondary Metabolite Compounds

Nutritional quality and the well-being of the body system are directly linked aspects of human survival. From the unborn foetus to adulthood, the need for sustainable access to micronutrient-rich foods is pertinent and the global consumption of banana and plantain fruits, in effect, contributes to the alleviation of the scourge of malnutrition. This review is particularly aimed at evaluating the pharmacological dimensions through the biological mechanisms of Musa fruits in the body, which represent correlations with their constituent micronutrient factors and dietary polyphenolic constituents such as minerals, vitamin members, anthocyanins, lutein, α-,β- carotenes, neoxanthins and cryptoxanthins, epi- and gallo catechins, catecholamines, 3-carboxycoumarin, β-sitosterol, monoterpenoids, with series of analytical approaches for the various identified compounds being highlighted therein. Derivative value-products from the compartments (flesh and peel) of Musa fruits are equally highlighted, bringing forth the biomedicinal and nutritional relevance, including the potentials of Musa species in dietary diversification approaches.

The Effect of Different Extraction Conditions on the Physical Properties, Conformation and Branching of Pectins Extracted from Cucumis melo Inodorus

The extraction of pectin involves the physico-chemical hydrolysis and solubilisation of pectic polymers from plant tissues under the influence of several processing parameters. In this study, an experimental design approach was used to examine the effects of extraction pH, time and temperature on the pectins extracted from Cucumis melo Inodorus. Knowledge of physical properties (intrinsic viscosity and molar mass), dilute solution conformation (persistence length and mass per unit length), together with chemical composition, was then used to propose a new method, which can estimate the length and number of branches on the pectin RG-I region. The results show that physical properties, conformation and the length and number of branches are sensitive to extraction conditions. The fitting of regression equations relating length and number of branches on the pectin RG-I region to extraction conditions can, therefore, lead to tailor-made pectins with specific properties for specific applications.

Optimization of acid-extraction of pectic fraction from grape (Vitis vinifera cv. Chardonnay) pomace, a Winery Waste

Chardonnay grape pomace was evaluated as a source of pectin. A central composite design was used in order to determine the effect of pH, extraction time (Et) and liquid: solid ratio (LS) on the yield and uronic acid (UA) content of the pectins extracted using boiling HNO₃ solution. The optimized extraction condition to reach the maximum yield and UA was pH = 2.08, Et = 135.23 min and LS = 35.11 ml/g, resulting in theoretical yield of 12.8% and UA of 64.4%. The experimental yield of the pectic fraction obtained under the optimized conditions (GPOP) was 11.1% and the UA was 56.8%. GPOP had ~25% glucose. It was treated with α-amylase and amyloglucosidase, resulting in the fraction α-GPOP. The starch-free pectic fraction was composed of 63.5% UA, 7.8% rhamnose, 6.0% arabinose, 13.6% galactose and minor amounts of other neutral monosaccharides. It contained a low-methoxyl pectin (degree of methyl-esterification 18.1%) and had an average molar mass of 154,100 g/mol. It consisted of 55.7% homogalacturonan and 35.2% rhamnogalacturonan I (RG-I). NMR analyses suggest that RG-I portion of α-GPOP is highly branched by short chains or single residues of arabinose and galactose.

Box-Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin

A natural low-methoxyl pectin (LAHP), was extracted with oxalic acid solution from dried heads of sunflower (Helianthus annuus L.). The single-factor experiments and response surface methodology (RSM) were used to optimize LAHP extraction conditions. The extraction yield of LAHP was 18.83 ± 0.21%, and the uronic acid content was 85.43 ± 2.9% obtained under the optimized conditions (temperature of 96 °C, time of 1.64 h, oxalic acid concentration of 0.21%). Experimentally obtained values were in agreement with those predicted by RSM model, indicating suitability of the employed model and the success of RSM in optimizing the extraction conditions. LAHP has been characterized by ash content, degree of esterification (DE), galacturonic acid (GalA) content, molecular weight and intrinsic viscosity meanwhile commercial low-methoxyl pectin (CLMP) as comparison. This study finds out a potential source of natural LMP which expands the application scope of sunflower heads. It is an efficient reuse of waste resources and provides a novel thought to explore the natural resources for food and pharmaceutical applications.

Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process

BACKGROUND

The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L^-1 and US2: 794 W L^-1 ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent.

RESULTS

Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions.

CONCLUSION

Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.

Pectin recovery and characterization from lemon juice waste streams

BACKGROUND

Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications.

RESULTS

The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high-purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin.

CONCLUSION

The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry.

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

BACKGROUND

The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically-treated waste peel from unripe banana biomass (WPUBB) using a Box-Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents.

RESULTS

The optimized product was obtained at 86 °C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi-dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali-soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans.

CONCLUSION

Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations. © 2019 Society of Chemical Industry.

Phytochemical Benefits of Agroresidues as Alternative Nutritive Dietary Resource for Pig and Poultry Farming

The growing world population is challenging the animal products supply system, particularly in developing countries, where demand for meat and milk in 2050 is estimated to increase to 109% and 116%, respectively, amidst deteriorating livestock feed sources. Globally, adequate production and availability of animal feed products to subsistence farmers has been declining due to factors such as global warming, growth in population, and low economic growth. This paper seeks to examine the existing scientific literature on the utilization of some unconventional feed resources, to abate the challenge of feed deficit and thus improve animal nutrition. The use of fruit waste and agricultural farm residues affords alternative, nutritive livestock dietary supplements; it has been proven they contain a spectrum of vital bioactive phytochemicals essential for sustainable growth and development of animals. The biochemical composition of the plant wastes and residues include carbohydrates, proteins, nucleic acids, and fatty acids, while the common bioactive phytochemicals are polyphenols, alkaloids, carotenoids, and flavonoids, along with tannins, terpenes, and saponins, which play vital roles in reducing disease-causing agents, such as bacteria, viruses, and free radical-associated diseases. The phytochemicals exhibit antioxidant, antimicrobial, antifungal, and anti-inflammatory, as well as anti-parasitic and antiprotozoal properties. However, it is important to guard against antinutritive and toxicity levels in animal feed products. The paper concludes that agroresidues’/wastes’ nutritive and therapeutic potential could serve as alternative livestock feed resource, while also acting as additional job and income generator for communities.

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile

BACKGROUND

A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability.

RESULTS

Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor.

CONCLUSION

The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry.

Characterization of pectin extracted from banana peels of different varieties

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.

Effects of Aqueous Extract of Three Cultivars of Banana (Musa acuminata) Fruit Peel on Kidney and Liver Function Indices in Wistar Rats

Background:Musa acuminata fruit peels are used in the northern part of Nigeria for the treatment of hypertension and other cardiovascular related diseases. The effects of aqueous extracts of ripped fruit peel of three cultivars of Musa acuminata (Saro, Ominni and Oranta) on the hepatic and renal parameters of normal rats were examined. Methods: Fruit peel aqueous extracts (FPAE) of the 3 cultivars of Bananas (100 mg/kg b.w.) were administered by oral intubation (that is through esophageal cannula) to normal rats (140-180 g) for a period of 28 days. Blood samples were collected for determination of plasma aspartate amino transferase (AST), alanine amino transferase (ALT), alkaline phosphatase ALK-P), total protein, albumin, creatinine as well as urea. Results: From the results obtained, there were no significant (p < 0.05) changes in the ALK-P, AST, ALT, total protein and albumin among the experimental rats administered FPAE of the 3 cultivars of Musa acuminata when compared with the normal control group. There was a significant (p < 0.05) increase in the level of serum creatinine (in mg/dL) (1.53 ± 0.23) when compared to the normal control (0.72 ± 0.15), Ominni (0.92 ± 0.39) and Oranta (0.74 ± 0.22). Similarly, there was a significant (p < 0.05) increase in the level of serum urea (in mg/dL) of Saro (41.56 ± 4.68) when compared to the normal control (26.05 ± 0.73), Ommini (28.44 ± 2.43) and Oranta (26.10 ± 2.94). Conclusion: The findings reveal the Saro cultivar of Musa acuminata to be nephrotoxic and not a good potential drug candidate among the cultivars studied hence should be discouraged in the treatment of hypertension and other cardiovascular related diseases.

Emerging concepts in the nutraceutical and functional properties of pectin-A Review

Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers. This review shows the shift of pectin from its conventional roles to its progressive applications. Insights into the advances in the production of pectin, the role it plays as a nutraceutical, possible prebiotic potential and a delivery vehicle for probiotics, and food applications are highlighted. Bioactive and functional properties of pectin are discussed and how the structural built up defines them, is emphasized. As a biopolymer, the applications of pectin in active packaging are also mentioned.

Ultrasound assisted citric acid mediated pectin extraction from industrial waste of Musa balbisiana

The objectives of the present work are to extract pectin from industrial waste of Musa balbisiana by ultrasound assisted citric acid mediated extraction method and optimization was done through central composite statistical experimental design under response surface methodology. The outcomes of this study exhibited that, process variables (ultrasound power, pH and extraction time) had considerable influence on the pectin extraction. Second order mathematical equation was constructed to predict the data through regression analysis. The optimal extraction process condition was ultrasound power of 323w, pH of 3.2, extraction time of 27min and SL (solid-liquid) ratio of 1:15g/ml. The mean experimental yield of pectin (8.99±0.018%) was fine accord among predicted yield of pectin (9.02%).