| dc.description.abstract | Banana peels make up 30% of the total weight of the fruit, but most of it is discarded as
waste or used only as animal feed or fertilizer. This by-product is rich in phenolics and
polysaccharides and has traditionally been used to treat various diseases. However, the
composition and levels of phenolic compounds and polysaccharides are affected by
many factors, including variety, degree of maturity, treatment, method, etc. In this
study, microwave treatment and enzyme application were combined in two ways:
microwave treatment before and after enzyme treatment. More specifically, five levels
of enzyme concentration are included: 0, 5, 10, 15, 25%, and 5 levels of incubation time
include: 30, 60, 90, 120, and 150 minutes for 3 different stages of banana peels,
including: Unripe, ripe, and overripe were investigated to find the most ideal conditions
with the criteria of the shortest time and the least amount of enzymes for the highest
content of polyphenols and polysaccharides. The objective of the study was to evaluate
the effects of different stages of Cavendish banana (Musa acuminata) peel,
concentration, incubation time, and microwave support on the extraction of polyphenols
and polysaccharides. The results showed that the ideal conditions would be: unripe peel,
15% enzyme concentration, 120-min incubation, 88.31% yield polysaccharide, and
0.0382% yield polyphenol. | en_US |
