Open AccessEXTRACTION OF PECTIN FROM VARIOUS BANANA FRUIT PEELS AND ITS FAT REDUCTION ACTIVITY
Author(s) -
S. Anbuselvi,
A. Kalaivani,
A. Kalaivani
Publication year - 2021
Publication title -
plant archives/plant archives
Language(s) - English
Resource type - Journals
eISSN - 2581-6063
pISSN - 0972-5210
DOI - 10.51470/plantarchives.2021.v21.no1.080
Subject(s) - pectin , food science , banana peel , chemistry , dietary fiber , polysaccharide , biochemistry
The pectin a hetero polysaccharide which is mainly accumulated in fruit peels and used as food gelling purposes. Pectin is also needed in medicines, stabilizer in confectionery and main source of dietary fiber. This pectin can be used as dietary fiber supplement which helps for constipation and impaired digestive issues. It reduces the cholesterol naturally anti- diabetic activity and weight reduction. The present study was focused on the potential benefits of the non-citrus fruit peel as a source of pectin. This research emphasized on the pectin which was extracted from three different fruits namely Yellow banana (Musa balbisiana); Green banana (Plantains); and Apple peel powder using three different pH (2.0, 2.2, 2,5) respectively. This study has been distributed as effect on yield of pectin at physical parameters and characterization of the fat reduction activity. The output of the work reflected that the fiber rich non citrus fruit peels are good source of pectin and showing benefits of jelly for industrial use and it’s commercially binder for pharmaceutics and also a source of weight reduction naturally.