Microwave-assisted extraction and evaluation of Pecin from calamansi and lakatan banana peels

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dc.contributor.authorJoanne A. Claudio
dc.contributor.authorMaria Lourdes DC. Crisostomo
dc.date.accessioned2025-10-14T06:45:24Z
dc.date.available2025-10-14T06:45:24Z
dc.date.issued2023
dc.description.abstractThis study aimed to extract pectin from Calamansi peels and Lakatan banana peels using microwave-assisted extraction and investigate the influence of pH on the yield and quality of the extracted pectin. The findings revealed that pH played a significant role in determining the pectin yield and characteristics for both sources. Calamansi peels exhibited the highest pectin yield (8.67%) at pH 1.5, while Lakatan banana peels showed the highest yield (11.53%) at pH 1.5. The gel strength of pectin extracted from both sources was stronger at pH 1.5. Calamansi pectin displayed transparency, while Lakatan banana pectin had a yellow color. The study concluded that a slightly acidic environment (pH 1.5) was most favorable for pectin extraction from Calamansi peels and Lakatan banana peels. Additionally,, microwave-assisted extraction was found to be a convenient and accessible method for pectin extraction, utilizing locally available equipment. These findings highlight the importance of pH optimization during the extraction process to obtain higher yield of pectin with desirable characteristics and the potential Lakatan banana peels as a rich source of pectin. Additionally, based on the observation made during the experiment in the application of extracted pectin, particularly the Lakatan banan pectin, has a positive impact on the shelf life extension of tomatoes. The treated tomatoes showed a slower rate of decay, preserved their color for a longer duration and exhibited certain changes in weight and skin texture.
dc.identifier.urihttp://granarium.clsu.edu.ph/handle/123456789/734
dc.language.isoen
dc.relation.supervisorNOVALYN DELOS SANTOS, M.Sc.
dc.titleMicrowave-assisted extraction and evaluation of Pecin from calamansi and lakatan banana peels
dc.typeThesis
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