Caracterização físico-química e extração de Pectina da farinha da casca de banana verde tipo Cavendish (Musa AAA))
Banana peelused in industrial processingis a wastethatcan cause seriousenvironmentaldamageifdiscardedwithoutanytreatment, as banana peelisrich in nutrients, onewayto reuse wouldbetoturnintoflourandextractthesenutrients. Therefore, themainobjectiveofthisworkwastheproductionofpectinfromgreen banana...
| Autor principal: | Beckmam, Karolline Ribeiro Lima |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2021
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/3470 |
| Resumo: |
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Banana peelused in industrial processingis a wastethatcan cause
seriousenvironmentaldamageifdiscardedwithoutanytreatment, as banana peelisrich in
nutrients, onewayto reuse wouldbetoturnintoflourandextractthesenutrients. Therefore,
themainobjectiveofthisworkwastheproductionofpectinfromgreen banana peelflour. The
flourwasproducedusingmatured banana peel in maturationstage2. The peelsweredried in a
traydryerwithaircirculationat 60 ° C for 24 hours andthenground in knifemills. Centesimal
analyzesofgreen banana peelflourwerecarried out withemphasisonthedeterminationof neutral
detergentfiberandaciddetergentfiber. The green banana peelflourwastreated four times in
ethanol (85%) for 20 minutes andthendried in anovenwithaircirculationat 80 ° C
toobtainthealcoholsolubleresidue. The pectinwasextractedusingacidifiedwater (pH 2%)
withcitricacidat a temperatureof 90 ° C for 3 hours, thenthesubstancewasfiltered, washed in
absoluteethanolandcentrifugedat 4000rpm for 10 minutes afterdrying in
Inthegreenhousethepectinwasthenweighed for yielddetermination (6.76%) andfurthertreated
for esterification grade. The yieldoftheextractedpectinwas close
tootherauthorsandtheDegreeofEsterificationdeterminedthatthepectinextractedfromthegreen
banana peelflourhas a high gel content. |