Effect of Acid Type and Concentration on Properties of Pectin Extracted from Unripe Cavendish Banana Peel and Its Application in Raspberry Jam

Abstract

This work was aimed at evaluating the properties of pectin from unripe cavendish banana peel using different acidic extractions. Hydrochloric (HCl), citric, and malic acid solutions at various pH values (1.5, 2.0, and 2.5) were used in this study. The properties of a raspberry jam added with the obtained pectins were also investigated. The extraction yield, galacturonic acid content, degrees of esterification (DE) and methylation (DM) of the samples were quantified and compared. The highest pectin yield was obtained using extraction with citric at pH 2.0. The citric extraction also gave the highest percentages of DE (50.27 %) and DM (59.57 %) at pH 1.5. Extraction with HCl gave higher galacturonic acid content to the extracted pectin. Additionally, the use of HCl at pH 1.5 also provided the highest gel hardness (30.26 g). For food application, most of the pectins significantly decreased raspberry jam hardness along with decreasing lightness and redness when compared with the control.