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VOL. 8, ISSUE 3 (2026)
Characterization of pectin extracted from unripen banana peel using various extraction techniques
Authors
Sneha Soundarrajan, Dr. Karthika Jeyeraman
Abstract
This study explores the extraction of pectin from unripe banana peels
using two advanced methods: ultrasound-assisted extraction (UAE) and microwave-assisted
extraction (MAE). The extracted pectins were assessed for their physicochemical
parameters, such as degree of esterification (DE) and pectin yield (PY). UAE
had a better extraction efficiency, with a yield of 13.2% and DE of 65.4%, than
MAE (11.6% yield, 60.2% DE). UAE-extracted pectin had superior functional
qualities, including water and oil holding capacity, antioxidant activity, and
emulsifying ability. The biodegradable films made from pectin and sodium
alginate were characterised using FTIR, FESEM, XRD, DSC, and TGA. The UAE-based
films demonstrated improved structural integrity, thermal stability, and
homogeneous surface morphology, indicating that they are appropriate for food
packaging applications. This study identifies unripe banana peel as a
sustainable pectin source and establishes UAE as a more efficient extraction
process for creating value-added, biodegradable, and functional products for
the food, pharmaceutical, and packaging industries.
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Pages:401-407
How to cite this article:
Sneha Soundarrajan, Dr. Karthika Jeyeraman "Characterization of pectin extracted from unripen banana peel using various extraction techniques". International Journal of Agriculture and Plant Science, Vol 8, Issue 3, 2026, Pages 401-407
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