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 citric acid (0.5N, pH 1.7). Pectin from the acidified fruit peels were extracted at 90±5°C for 1, 2, 3 and 4 hours. Highest pectin yield was obtained using HCl extracted for 4h (17.05% dry basis). Effect of stage of maturity of saba banana on pectin yield was also determined. Higher yield was obtained in saba banana peels at the unripe stage. Chemical characterization of saba banana peel pectins revealed that moisture content of pectin from ripe and unripe saba banana peels were comparable while ash contents were much higher (11.15 and 13.83% respectively) compared with commercial citrus pectin (1.76%). Equivalent weight of pectin from ripe peels (953.89) is near that of commercial citrus pectin (893.00). Methoxyl content and anhydrouronic acid (AUA) values were significantly lower than those obtained from commercial citrus pectin while degree of esterification (DE) did not vary significantly for both ripeness stages compared with commercial citrus pectin. The extracted pectin was used in the processing of strawberry jam in order to assess its potential as a gelling agent. Sensory evaluation using Triangle test was conducted to compare strawberry jam with saba banana pectin and commercial citrus pectin. The samples were evaluated for color, flavour, cloudiness, consistency, mouth feel and overall acceptability. No statistical difference in all the attributes were observed between the two treatments.