Rheological Behaviour of Purified Banana Peel Pectin from 'Saba' Banana [Musa BBB saba (Musa acuminata x Musa balbisiana)] Peel Applied to Beverage

Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N, pH 1.5) and citr...

Study of Banana Peel (Musa sapientum) as a Cationic Biosorbent

The efficacy of the Banana peel (Musa sapientum) biomass was tested for the removal of lead, copper, zinc and nickel metal ions using batch experiments in single and binary metal solution under controlled experimental conditions. It is found that metal sorption increases when the equilibrium metal concentration rises. At highest experimental solution concentration used (150 mg/L), the removal o...

Banana Chips (musa Acuminata) as an Alternative

Carbohydrate binding properties of banana (Musa acuminata) lectin

Examination of lectins of banana (Musa acuminata) and the closely related plantain (Musa spp.) by the techniques of quantitative precipitation, hapten inhibition of precipitation, and isothermal titration calorimetry showed that they are mannose/glucose binding proteins with a preference for the a-anomeric form of these sugars. Both generate precipitin curves with branched chain a-mannans (yeas...

Image analysis to evaluate the browning degree of banana (Musa spp.) peel.

Image analysis was applied to examine banana peel browning. The banana samples were divided into 3 treatment groups: no treatment and normal packaging (Cont); CO2 gas exchange packaging (CO); normal packaging with an ethylene generator (ET). We confirmed that the browning of banana peels developed more quickly in the CO group than the other groups based on sensory test and enzyme assay. The G (...