Caracterização físico-química e extração de Pectina da farinha da casca de banana verde tipo Cavendish (Musa AAA))

Abstract

Banana peelused in industrial processingis a wastethatcan cause seriousenvironmentaldamageifdiscardedwithoutanytreatment, as banana peelisrich in nutrients, onewayto reuse wouldbetoturnintoflourandextractthesenutrients. Therefore, themainobjectiveofthisworkwastheproductionofpectinfromgreen banana peelflour. The flourwasproducedusingmatured banana peel in maturationstage2. The peelsweredried in a traydryerwithaircirculationat 60 ° C for 24 hours andthenground in knifemills. Centesimal analyzesofgreen banana peelflourwerecarried out withemphasisonthedeterminationof neutral detergentfiberandaciddetergentfiber. The green banana peelflourwastreated four times in ethanol (85%) for 20 minutes andthendried in anovenwithaircirculationat 80 ° C toobtainthealcoholsolubleresidue. The pectinwasextractedusingacidifiedwater (pH 2%) withcitricacidat a temperatureof 90 ° C for 3 hours, thenthesubstancewasfiltered, washed in absoluteethanolandcentrifugedat 4000rpm for 10 minutes afterdrying in Inthegreenhousethepectinwasthenweighed for yielddetermination (6.76%) andfurthertreated for esterification grade. The yieldoftheextractedpectinwas close tootherauthorsandtheDegreeofEsterificationdeterminedthatthepectinextractedfromthegreen banana peelflourhas a high gel content.