Rodulfo Rachel S, Castillo-Israel Katherine Ann T, Gaban Prince Joseph V, Ilano Ma Cristina R, Benedicto Joshua B, Badua Mark Anthony A, Rivadeneira Joel P
Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines.
National Institute of Molecular Biology and Biotechnology (BIOTECH) University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines.
Int J Food Sci. 2024 Aug 17;2024:9892858. doi: 10.1155/2024/9892858. eCollection 2024.
Ultrasound-assisted extraction of pectin from Saba banana ( x (BBB Group) "Saba") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant ( > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.
超声辅助从大蕉（x(BBB集团)“大蕉”）果皮中提取果胶得到的粗果胶需要进一步纯化。比较了两种下游工艺（酒精洗涤（AW）和酸脱甲基（AD））。AW包括用85%酒精洗涤凝胶状沉淀并压榨挤出液体，而AD包括先用60%酸化酒精、再用60%和95%酒精溶液对干燥后的果胶依次进行酒精洗涤。结果表明，两种方法都产生了颜色、产量和水分含量相似的低甲氧基果胶，未观察到显著（>0.05）差异。然而，相对于对照，AD产生的果胶在灰分含量和脱水糖醛酸（AUA）含量方面质量更好。傅里叶变换红外光谱显示，样品含有-OH、C-H、COO、COO和C-O基团，但由于结构改性，只有AD含有COO-R。总体而言，AD有潜力提高从大蕉果皮中超声提取的粗果胶的质量。然而，需要采用提取前处理方法以满足粮农组织的果胶颜色标准。
