Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles
Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid)...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402100164X |
| _version_ | 1818612300333973504 |
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| author | David Arias Johny Rodríguez Betty López Paula Méndez |
| author_facet | David Arias Johny Rodríguez Betty López Paula Méndez |
| author_sort | David Arias |
| collection | DOAJ |
| description | Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles. |
| first_indexed | 2024-12-16T15:44:02Z |
| format | Article |
| id | doaj.art-975c262ea5b2472f9a2f9adfbb75b31b |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-16T15:44:02Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-975c262ea5b2472f9a2f9adfbb75b31b2022-12-21T22:25:52ZengElsevierHeliyon2405-84402021-01-0171e06059Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticlesDavid Arias0Johny Rodríguez1Betty López2Paula Méndez3Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, ColombiaGrupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, ColombiaGrupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín, ColombiaGrupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia; Corresponding author.Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.http://www.sciencedirect.com/science/article/pii/S240584402100164XBanana peelsDegree esterificationExtractionNanoparticlesPectin |
| spellingShingle | David Arias Johny Rodríguez Betty López Paula Méndez Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles Heliyon Banana peels Degree esterification Extraction Nanoparticles Pectin |
| title | Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles |
| title_full | Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles |
| title_fullStr | Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles |
| title_full_unstemmed | Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles |
| title_short | Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles |
| title_sort | evaluation of the physicochemical properties of pectin extracted from musa paradisiaca banana peels at different ph conditions in the formation of nanoparticles |
| topic | Banana peels Degree esterification Extraction Nanoparticles Pectin |
| url | http://www.sciencedirect.com/science/article/pii/S240584402100164X |
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