Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

BACKGROUND The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically‐treated waste peel from unripe banana biomass (WPUBB) using a Box–Behnken design to optimize the extraction conditions (temperature, pH and extraction time) an...

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Bibliographic Details
Published in:	Journal of the science of food and agriculture Vol. 99; no. 9; pp. 4363 - 4372
Main Authors:	Marenda, Flávia Roberta B, Colodel, Cristiane, Canteri, Maria Helene G, de Olivera Müller, Carmen Maria, Amante, Edna R, de Oliveira Petkowicz, Carmen Lúcia, de Mello Castanho Amboni, Renata Dias
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 01-07-2019 John Wiley and Sons, Limited
Subjects:	Agricultural wastes Biomass Box–Behnken design Cell Wall - chemistry Cell walls Chelation Coherence Design optimization Flour - analysis Formulations Fruit - chemistry Glucose hemicellulose Hydrogen-Ion Concentration Magnetic Resonance Spectroscopy Monosaccharides Musa - chemistry NMR Nuclear magnetic resonance Organic chemistry Pectin pH effects Plant Extracts - chemistry Plant Extracts - isolation & purification Polysaccharides Polysaccharides - chemistry Polysaccharides - isolation & purification Quantum phenomena Saccharides Sodium hydroxide Starch unripe banana biomass waste peel Waste Products - analysis Waste treatment polysaccharides unripe banana biomass hemicellulose starch Box-Behnken design waste peel
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Summary:	BACKGROUND The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically‐treated waste peel from unripe banana biomass (WPUBB) using a Box–Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents. RESULTS The optimized product was obtained at 86 °C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi‐dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali‐soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans. CONCLUSION Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations. © 2019 Society of Chemical Industry
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.9670