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Maneerat, N., Tangsuphoom, N. and Nitithamyong, A. (2017) Effect of Extraction Condition on Properties of Pectin from Banana Peels and Its Function as Fat Replacer in Salad Cream. Journal of Food Science and Technology, 54, 386-397.
https://doi.org/10.1007/s13197-016-2475-6

has been cited by the following article:

• TITLE: Extraction of Pectin from Ripe Plantain Peel, Fabrication and Characterization of Composite (Pectin/PVA/Glycerol) Films Produced from the Extracted Pectin

  AUTHORS: Chizoba May Obele, Stanley Udochukwu Ofoegbu, Chioma Irene Awuzie

  KEYWORDS: Composite Films, Waste, Bio Economy, Sustainable, Raw Materials

  JOURNAL NAME: Journal of Minerals and Materials Characterization and Engineering, Vol.7 No.6, November 27, 2019

  ABSTRACT: High methoxyl pectin (DE = 59.53%) was extracted from plantain peel using acid extraction method. Pectin yield was 40.5%; moisture content was 87.56%; equivalent weight was 1000 g/ml, and galacturonic acid content was 2.89 mg/ml. Composite polymer films incorporating the extracted pectin manifest their best mechanical properties; tensile strength and % elongation of 5.51 MPa and 5.75% respectively with 10 ml glycerol/1g pectin. Raman spectra peaks at 2930 cm1, 1750 cm–1 and 820 cm–1 indicated CH-stretch, C=O ester group of pectin and COH ring in pectin respectively. Films containing pectin sourced from waste are considered potential alternative sources of environmentally benign packaging materials.