Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods ... : دراسة مقارنة حول الخصائص الكيميائية والمستحلبات للموز "سابا" [موسى أكوميناتا x بالبيسيانا (مجموعة BBB) "سابا "] قشر البكتين من طرق استخراج مختلفة ...

This study was conducted to investigate the chemical characteristics and emulsion properties of pectin from 'Saba' banana peel extracted using three different methods, namely, acid extraction using citric acid, enzymatic extraction using cellulase, and microwave-assisted extraction. Per cent yield, moisture and ash contents, equivalent weights, methyl and anhydrouronic acid contents, and the degree of esterifications were determined for each pectin extracted using the three different methods. Characterization of the extracted pectin revealed that all 'Saba' peel pectins (SBPs) had a high degre... Mehr ...