Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv. Tanduk) as a natural gelation agent

Subcritical water extraction of pectin from banana peels are arising as a low methoxyl pectin for natural gelation agent. In this study, banana peel pectin was extracted using water as a main solvent and gelation properties tested under peak hold test and interfacial double wall ring. The best extraction condition of pectin yield retrieved at temperature (140 degrees C), time (5 min) and particle size (1.18 mm). The FTIR spectrum showed high of free esterified in carboxylic groups that classified as low methoxyl pectin. Gelation interaction mixture of BPP140 and 80 mM/L Ca2+ system is significantly achieved highest torque and viscosity values until reached up to 168.97 mu N.m and 0.005 Pa.s. Also, this system contributed to stronger gel as the elastic moduli (G') and viscous moduli (G '') increased to 0.170 and 0.018 Pa, respectively. Presented results proven the banana peel pectin could be an optional gelling material and applicable for various applications. (C) 2020 Elsevier Ltd. All rights reserved.

Automated summary

The study demonstrates that subcritical water extraction of pectin from banana peels can serve as a natural gelling agent with good gelation properties. The optimal extraction conditions are temperature at 140 degrees Celsius, time of 5 minutes, and particle size of 1.18 mm.