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Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization

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Abstract

The global consumption of a large quantity of banana generates a huge quantity of banana peels which creates the problem of its disposal and proper management. The utilization of banana peels for the extraction of resistant starch can be a valuable strategy of waste valorization with economic viability at the industrial level. Green techniques like ultrasound can be efficacious in terms of increasing the extraction efficiency and yield of resistant starch. In this study, ultrasound assisted enzymatic extraction of resistant starch was optimized using response surface methodology. The optimum yield (60.6%) of resistant starch was obtained at 35 °C temperature, 30:1 liquid to solid ratio after a treatment time of 9 min. The results showed that a combination of ultrasound treatment with enzymatic extraction of resistant starch can be an efficient approach for the valorization of banana peels. Resistant starch holds application as a valuable supplement in functional food development in the fields of dairy, bakery, beverages, etc.

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Data Availability

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Abbreviations

RSM :

Response Surface Methodology.

BBD :

Box-Behnken design.

XRD :

X-ray diffraction.

FTIR :

Fourier transform infrared spectroscopy.

WAC :

Water holding capacity.

OAC :

Oil holding capacity.

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Acknowledgements

Authors would like to acknowledge the financial support provided by ASEAN India Science & Technology Development Fund (AISTDF), by Science & Engineering Research Board, Department of Science & Technology (SERB-DST) under Grant No. IMRC/AISTDF/CRD/2019/000141.

Funding

The research project was funded by ASEAN India Science & Technology Development Fund (AISTDF), Science & Engineering Research Board- Department of Science & Technology (SERB-DST) under Grant No. IMRC/AISTDF/CRD/2019/000141.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Brahmeet Kaur, Kamble B. Venkatrao & Parmjit S. Panesar

  2. Department of Chemistry, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, Punjab, India

    Harish K. Chopra

  3. Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Pathum Thani, 12120, Thailand

    Anil K. Anal

Authors
  1. Brahmeet Kaur
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  2. Kamble B. Venkatrao
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  3. Parmjit S. Panesar
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  4. Harish K. Chopra
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  5. Anil K. Anal
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Contributions

Brahmeet Kaur: Investigation, Methodology, Writing - original draft. Kamble B. Venkatrao: Formal analysis. Parmjit S. Panesar: Conceptualization, Writing - review & editing, Supervision, Project administration. Harish K. Chopra: Supervision, Guidance. Anil K. Anal: Conceptualization, Supervision.

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Correspondence to Parmjit S. Panesar.

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Kaur, B., Venkatrao, K.B., Panesar, P.S. et al. Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization. J Food Sci Technol 59, 4663–4672 (2022). https://doi.org/10.1007/s13197-022-05546-6

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  • DOI: https://doi.org/10.1007/s13197-022-05546-6

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