Optimization of Acid-Assisted Extraction of Pectin from Banana (Musa Acuminata) Peels by Central Composite Design
نویسندگان
چکیده
<p>Pectin extraction from various fruits and its application in food products have been debatable issues for ages. We conducted our research on the biomass wastes of industry, primarily banana (Musa Acuminata) peels, order to develop a modified procedure effective this substance. Banana peels were used extract pectin using alcohol precipitation technique. This investigation's goal is contrast yields ripe by varying conditions temperature, time, pH. Pectin was extracted with hydrochloric acid central composite design determine effects pH (1.5–2.5), temperature (40–85°C), time (90–240 min) yield purity. The provenience improved removal phenols, flavonoids, fats, oils, wax, pigments well before pectin. It results better purity high Pectin. Soxhlet initially remove them followed maceration Alcohol Insoluble Residue (AIR). An FTIR spectrum compared commercial are reported. Different techniques methodology also discussed study.</p>
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ژورنال
عنوان ژورنال: Global Nest Journal
سال: 2022
ISSN: ['1790-7632', '2241-777X']
DOI: https://doi.org/10.30955/gnj.004412