PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF BANANA PEELS PECTIN EXTRACTED WITH MICROWAVE-ASSISTED EXTRACTION

[...]banana fruit peels make up a large fraction of the waste produced from banana processing. [...]the yield and quality of pectin also depends on solvents. [...]the combination of MAE and various solvents can improve the pectin yield and significantly change its characteristics, which adapt to various demands in the food industry. [...]it was packed and stored for further experiments. Fourier transform infrared spectroscopy (FTIR) spectra of BPP The FTIR spectra of BPP were recorded on a Bruker Tensor 27 (Germany) spectrophotometer in the 4 000-500 cm-1 region with a resolution of 1 cm-1.