PROCESS FACTORS AFFECTING EXTRACTION OF PECTIN FROM UNRIPE BANANA (MUSA ACUMINATA × BALBISIANA VAR. CARDABA) PEEL
Pectin is an important food ingredient used as thickeners, water binders, and stabilizers in food. Its production could be economically attractive especially if extracted from food processing wastes and by-products.
The Plackett–Burman screening method was utilized as a tool to identify the most important factors early in the experimentation phase when complete knowledge about the system is usually unavailable. Selected 7 variables, namely peel nature, peel size, peel-solvent ratio, pH, extraction temperature, extraction time and extractant:ethanol ratio were subjected to the screening experiment. These variables are relevant to the extraction of pectin in unripe banana (Musa acuminata × balbisiana var. Cardaba) peel.
The main factors that affected the extraction of pectin were determined as extraction time, extraction temperature and peel:solvent ratio. These factors could be further optimized to extract the best quality pectin from unripe banana peel.