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

Joel Padilla Rivadeneira; Tao Wu; Prince Joseph Valencia Gaban; Katherine Ann Tamolang  Castillo-Israel

Authors

Joel Padilla Rivadeneira Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Tao Wu Department of Food Science, The University of Tennessee, Knoxville, 2510, River Drive, Knoxville, Tennessee, 37996, USA
Prince Joseph Valencia Gaban Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
Katherine Ann Tamolang Castillo-Israel Department of Food Science, The University of Tennessee, Knoxville, 2510, River Drive, Knoxville, Tennessee, 37996, USA

Keywords:

Banana peel, pectin, emulsion, viscosity

Abstract

The crude pectin from ‘saba’ banana peel was purified through ultrasound-assisted dissolution in dilute acid, reprecipitation by ethanol, and freeze-drying. The purity of the resulting pectin (BPP), in terms of the total pectic content, increased from 17.25 to 46.77%. BPP was applied to different fluids: whey protein isolate (WPI) solution and orange juice to test its thickening property, and to soybean oil to test its emulsifying properties. The viscosity profile showed that the formed WPI/BPP complex exhibited a shear-thinning property. The highest viscosity was also achieved at [WPI]/[BPP] = 5 and pH 5. For the effect of pectin on the in vitro digestion viscosity of orange juice, results showed that BPP increased the thickness of the fluid both in the gastric and intestinal levels, thus, potentially increasing the satiety value of the orange juice. For the emulsifying property, BPP and commercial pectin were most effective at 40% and 50% oil content, with the earlier producing smaller emulsion droplets and a more stable emulsion.