Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region

This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. Th...

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Veröffentlicht in:	Food chemistry 2024-12, Vol.460 (Pt 1), p.140549, Article 140549
Hauptverfasser:	Mao, Yujie, Dewi, Shinta R., Harding, Stephen E., Binner, Eleanor
Format:	Artikel
Sprache:	eng
Schlagworte:	Banana peel banana peels Banana ripening stage bananas feasibility studies food chemistry Hydrothermal treatment methylation microwave treatment Microwave-assisted extraction Pectin polygalacturonic acid prebiotics raw materials
Online-Zugang:	Volltext
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