Staff View: Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent

Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent

Subcritical water extraction of pectin from banana peels are arising as a low methoxyl pectin for natural gelation agent. In this study, banana peel pectin was extracted using water as a main solvent and gelation properties tested under peak hold test and interfacial double wall ring. The best extra...

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Main Authors:	Mohd. Rasidek, Noor Azwani, Mad Nordin, Mariam Firdhaus, Tokuyama, Hideaki, Nagatsu, Yuichiro, Mili, Norlisa, Zaini, Ahmad Syahmi, Idham, Zuhaili, Che Yunus, Mohd. Azizi
Format:	Conference or Workshop Item
Published:	2021
Subjects:	T Technology (General)
Online Access:	http://eprints.utm.my/id/eprint/94399/ http://dx.doi.org/10.1016/j.matpr.2021.02.815
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id	my.utm.94399
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spelling	my.utm.943992022-03-31T15:21:41Z http://eprints.utm.my/id/eprint/94399/ Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent Mohd. Rasidek, Noor Azwani Mad Nordin, Mariam Firdhaus Tokuyama, Hideaki Nagatsu, Yuichiro Mili, Norlisa Zaini, Ahmad Syahmi Idham, Zuhaili Che Yunus, Mohd. Azizi T Technology (General) Subcritical water extraction of pectin from banana peels are arising as a low methoxyl pectin for natural gelation agent. In this study, banana peel pectin was extracted using water as a main solvent and gelation properties tested under peak hold test and interfacial double wall ring. The best extraction condition of pectin yield retrieved at temperature (140 °C), time (5 min) and particle size (1.18 mm). The FTIR spectrum showed high of free esterified in carboxylic groups that classified as low methoxyl pectin. Gelation interaction mixture of BPP140 and 80 mM/L Ca2+system is significantly achieved highest torque and viscosity values until reached up to 168.97 µN.m and 0.005 Pa.s. Also, this system contributed to stronger gel as the elastic moduli (G') and viscous moduli (G") increased to 0.170 and 0.018 Pa, respectively. Presented results proven the banana peel pectin could be an optional gelling material and applicable for various applications. 2021 Conference or Workshop Item PeerReviewed Mohd. Rasidek, Noor Azwani and Mad Nordin, Mariam Firdhaus and Tokuyama, Hideaki and Nagatsu, Yuichiro and Mili, Norlisa and Zaini, Ahmad Syahmi and Idham, Zuhaili and Che Yunus, Mohd. Azizi (2021) Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent. In: 3rd International Conference on Separation Technology, ICoST 2020, 15 - 16 August 2020, Johor, Malaysia. http://dx.doi.org/10.1016/j.matpr.2021.02.815
institution	Universiti Teknologi Malaysia
building	UTM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Malaysia
content_source	UTM Institutional Repository
url_provider	http://eprints.utm.my/
topic	T Technology (General)
spellingShingle	T Technology (General) Mohd. Rasidek, Noor Azwani Mad Nordin, Mariam Firdhaus Tokuyama, Hideaki Nagatsu, Yuichiro Mili, Norlisa Zaini, Ahmad Syahmi Idham, Zuhaili Che Yunus, Mohd. Azizi Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
description	Subcritical water extraction of pectin from banana peels are arising as a low methoxyl pectin for natural gelation agent. In this study, banana peel pectin was extracted using water as a main solvent and gelation properties tested under peak hold test and interfacial double wall ring. The best extraction condition of pectin yield retrieved at temperature (140 °C), time (5 min) and particle size (1.18 mm). The FTIR spectrum showed high of free esterified in carboxylic groups that classified as low methoxyl pectin. Gelation interaction mixture of BPP140 and 80 mM/L Ca2+system is significantly achieved highest torque and viscosity values until reached up to 168.97 µN.m and 0.005 Pa.s. Also, this system contributed to stronger gel as the elastic moduli (G') and viscous moduli (G") increased to 0.170 and 0.018 Pa, respectively. Presented results proven the banana peel pectin could be an optional gelling material and applicable for various applications.
format	Conference or Workshop Item
author	Mohd. Rasidek, Noor Azwani Mad Nordin, Mariam Firdhaus Tokuyama, Hideaki Nagatsu, Yuichiro Mili, Norlisa Zaini, Ahmad Syahmi Idham, Zuhaili Che Yunus, Mohd. Azizi
author_facet	Mohd. Rasidek, Noor Azwani Mad Nordin, Mariam Firdhaus Tokuyama, Hideaki Nagatsu, Yuichiro Mili, Norlisa Zaini, Ahmad Syahmi Idham, Zuhaili Che Yunus, Mohd. Azizi
author_sort	Mohd. Rasidek, Noor Azwani
title	Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
title_short	Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
title_full	Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
title_fullStr	Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
title_full_unstemmed	Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
title_sort	subcritical water-based pectin from banana peels (musa paradisiaca cv.tanduk) as a natural gelation agent
publishDate	2021
url	http://eprints.utm.my/id/eprint/94399/ http://dx.doi.org/10.1016/j.matpr.2021.02.815
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score	13.211869

Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent

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