Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii)

Non-starch polysaccharides recovery from overripe bananas is challenging due to the high quantities of soluble sugars accumulated during the ripening process. Non-starch polysaccharides isolated from overripe bananas may be used as a functional ingredient. Kinetic extraction of soluble sugars from ripe banana (Musa cavendishii) using ethanol as solvent is presented. Different extraction methods (mechanical stirring and ultrasound-assisted), solid/solvent ratio (1:3 and 1:5) gmL(-1) and temperature (25 and 65) degrees C were investigated. Process efficiency was evaluated through the extraction index (EI), defined as the percentage of sugar extracted after 30 min. Soluble solid extraction curves were adequately represented by Patricelli and Peleg models, but only the Patricelli model represented the water extraction adequately. The condition that maximizes the soluble solids extraction and minimizes energy consumption was 1:5 g.mL(-1) of solid/solvent ratio, 25 degrees C under mechanical stirring (EI = 87 +/- 1 g(ss) (extract)/100 g(ss) (banana)).

Automated summary

Non-starch polysaccharides recovery from overripe bananas is challenging due to the high quantities of soluble sugars accumulated during the ripening process. Different extraction methods, solid/solvent ratios, and temperatures were investigated to maximize soluble solids extraction and minimize energy consumption. The condition that showed the highest efficiency was a solid/solvent ratio of 1:5 g/mL, at 25 degrees C under mechanical stirring.