Practical Research 2

Tan, Jazzle Eirol B.

Tanjazzle0@gmail.com

1. Plastics have been widely used in our daily life due to their relatively low cost and practical
uses. However, plastics are hardly degraded and thus creating lots of environmental problems.
Bioplastics have been developed in order to replace the conventional plastics since they are easily
degraded and environmentally friendly. In this research, chitosan-banana starch bioplastics were
made with the ratio of 70:30 in the presence of 30% glycerol as the plasticizer. ZnO with varying
concentrations of 1, 3, and 5% were added into the biopolymer mixtures before casting in order to
improve their mechanical properties. It turned out that 3% ZnO significantly increased the
bioplastics tensile strength up to ~36MPa. Vice versa, elongation and swelling percentage were
decreased as ZnO concentrations increased. Bioplastics prepared with 3% ZnO were degraded
within relatively short time in 90 min. These chitosan-banana starch bioplastics reinforced by ZnO
seems quite promising to substitute some commercial conventional plastics.

2. Plastics have become one of the most influential material in human life because it is lighter
and stronger so easy to apply. However, due to the difficult to be decomposed by nature, plastics
cause various environmental problems such as pollution. Therefore, the basic material needed to
produce the plastic maker of plastic with biodegradable characteristics. This study was done to
make the poly (lactic acid) as the base material maker of plastic that can be produced from starch
of plants such as sweet potatoes for starch content is high enough through physical and chemical
processing to produce PLA. The addition of glycerol as a plasticizer used to produce plastics which
according to the application packaging, flexible, and elastic. Several test methods such as
morphology using SEM, FT-IR and DTA as well as biodegradability test was conducted to
determine the characteristic of poly (lactic acid) produced from raw materials sweet potatoes. From
this study, it can be concluded that the optimum settling time which results in the amount of starch
is greatest for 6 hours. The duration of the fermentation of glucose to get optimum concentration
of lactic acid which is for 5 days with a concentration of 35%. The effect of adding glycerol look
at the texture of the PLA is increasingly softened with increasing levels of glycerol.

3. Generally, this study aimed to characterize the peel wastes of Musa sapientum var.
compressa or Saba in preparation for recycling. Specifically, it aimed to identify the presence or
absence of vitamin C, potassium, pectin, reducing sugars, tannins among others in the peels of
Saba. It also aimed to determine the median lethal concentration of Saba peel wastes. Further, to
explore the formulation of preparations from Saba peel wastes with pharmacologic/medicinal,
nutritive and energy values and determine consumer acceptability of the formulated preparations
with nutritive value. By survey it was observed that peels of Saba from vendors along the streets
in Manila contribute to the solid waste burden of the city. Using phytochemical screening tests, it
was shown that these wastes contain reducing substances, tannins, mucins, proteins, alkaloids,
saponins and flavonoids. By fermentation process, ethanol may be produced from the reducing
sugars in Saba peels. By utilizing vitamin C assay procedure, the study showed that the Saba peel
aqueous extract is acidic as it contain vitamin C with higher amounts in dried than fresh peels.
Vitamin C supplements, powder enhancer in fruit juices and other similar products may be
produced from it. By qualitative chemical tests and use of spectrophotometer, it showed potassium
and pectin components. Brewed peel preparation of Saba may be supplemented during diarrhea
especially that its taste, perceived nutritional value and presentation were accepted as the same to
better than similar products in the market by forty respondents. Both the 50% aqueous and
ethanolic Saba peel extracts showed minimal activity against E. coli from the obtained zones of
inhibition relative to the standard drug chloramphenicol. Saba peel aqueous and ethanolic extracts
were both safe when applied to skin as observed from the dermal tests. Using the Brine Shrimp
Assay results, mortality did not go beyond 50% of the population with 100% concentration of the
sample under study. It reached only 3.33% mortality. The aqueous Saba peel preparations softened
the calloused skin thus allowing its easy removal. The amount of skin removed increased with
increase in concentration of the preparation. Quantitative analysis and isolation of the important
phytochemicals in Saba peels must be initiated. Explore the other phytochemicals’ potential use.
Detailed toxicologic profiling of Saba peels is recommended in preparation for the products that
may be formulated from it. Formulations must undergo stability tests and microbial growth
analysis for safety. An increase in the number of microorganisms must be used to better
characterize the antimicrobial potential of Saba peels.

4. Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized

waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel
pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under
two different extraction conditions. Pectin extraction was carried out using hydrochloric acid
(0.5N, pH 1.5) and citric acid (0.5N, pH 1.7). Pectin from the acidified fruit peels were extracted
at 90±5°C for 1, 2, 3 and 4 hours. Highest pectin yield was obtained using HCl extracted for 4h
(17.05% dry basis). Effect of stage of maturity of saba banana on pectin yield was also determined.
Higher yield was obtained in saba banana peels at the unripe stage. Chemical characterization of
saba banana peel pectins revealed that moisture content of pectin from ripe and unripe saba banana
peels were comparable while ash contents were much higher (11.15 and 13.83% respectively)
compared with commercial citrus pectin (1.76%). Equivalent weight of pectin from ripe peels
(953.89) is near that of commercial citrus pectin (893.00). Methoxyl content and anhydrouronic
acid (AUA) values were significantly lower than those obtained from commercial citrus pectin
while degree of esterification (DE) did not vary significantly for both ripeness stages compared
with commercial citrus pectin. The extracted pectin was used in the processing of strawberry jam
in order to assess its potential as a gelling agent. Sensory evaluation using Triangle test was
conducted to compare strawberry jam with saba banana pectin and commercial citrus pectin. The
samples were evaluated for color, flavour, cloudiness, consistency, mouth feel and overall
acceptability. No statistical difference in all the attributes were observed between the two
treatments.

5. Polyhydroxybutyrates (PHBs) are macromolecules synthesized by bacteria. They are inclusion

bodies accumulated as reserve materials when the bacteria grow under different stress conditions.
Because of their fast degradability under natural environmental conditions, PHBs are selected as
alternatives for production of biodegradable plastics. The aim of this work was to isolate potential
PHB producing bacteria, evaluate PHB production using agro-residues as carbon sources.

6. Banana is a fruit with nutritional properties and also with acclaimed therapeutic uses,
cultivated widely throughout the tropics as source of food and income for people. Banana peel is
known by its local and traditional use to promote wound healing mainly from burns and to help
overcome or prevent a substantial number of illnesses, as depression.

7. Banana peels which are the waste in abundance, are used to extract valuable pectin. The
gelling ability of the pectin has gained attention in food and pharmaceutical industries. This
research aims to select the best drying kinetic model for banana peels and also optimize the pectin
extraction process using Box-Behnken response surface design (BBD). Determination of pectin
gelling mechanism using degree of esterification (DE) is also focused in this research. In this study,
oven drying with temperature 50°C was chosen as the best drying temperature due to highest
extraction yield. Furthermore, Page-Two-term model was selected as the best model to describe
the drying kinetics of banana peels due to highest R2 value (0.9991) and lowest RMSE value
(0.001). The optimal extraction conditions given by BBD were 75°C extraction temperature, 23
min extraction time and 1:33.3 g/ml solid-liquid ratio. Likewise, the DE for both pectins extracted
using unoptimised and optimised conditions were 71.92±1.38% and 76.1±2.07% respectively.
Both of the pectins were classified as high-methoxyl pectins. The pectin with higher DE also
indicated that the rate of gel formation is higher. The results showed that the pectin yield and
gelling time has successfully improved after optimised the pectin extraction process.

8. Banana peels from two varieties William and Maghrabi represent 40% of all weight of
banana fruit. Chemical composition (moisture (90.88, 90.76%), total solid (9.12, 9.24), crude
protein (5.21, 6.68%), ether extract (5.52, 6.96%), ash (13.84, 12.44%), lignocellulose (49.14,
41.31%), pectin (12.77, 13.03%), available carbohydrates (26.29, 19.58%) and total carbohydrates
(75.43, 73.92%). As well as the optimum condition for pectin extraction are temperature (90-
95°C), time (60 min), pH (2) and tested as gelling agent in fig jam preparation. The properties of
pectin such as degree of esterification are between (62.43 to 64.11%), equivalent weight are
between (738.08 to 751.57) and methoxyl content are between (5.69 to 6.66%) for William and
Maghrabi respectively. Finally, it could be concluded that banana peels are a good sources of
pectin and some food nutrients such as minerals, sugars and dietary fibers.

9. Cardava banana (Musa sapientum Linn. Var. compressa) is one of the most important
banana cultivars in the Philippines. The peel is usually wasted and poses an environmental concern
if not utilize properly. Recent studies reported that unripe banana peel contains tannins and
leucocyanidin, which can accelerate and aid wound healing. The objectives of the study are to
evaluate the anti-hemorrhagic effect of the different concentrations of Musa sapientum Linn.Var.
compressa (MSVC) extract using Duke’s modified bleeding time before and after application of
the MSVC extract in different concentrations; 100%, 75% and 50%. Extract of theunripe MSVC
was taken from 24 kilograms dried banana peel that went through a drying process at 50 degrees
Celsius and 10% relative humidity (%RH) using a Multi-Commodity Heat-Pump Dryer
(MCHPD). All the rats were sedated with Zoletil 50. Rats were precisely wounded intraorally at
the buccal vestibule of the lower central incisors using surgical blade number 15. The depth and
length of the wounds were controlled and measured by stopping at bone depth upon incision of
about 0.5 centimeters. The wounded area was pat dried every 30 seconds, then the bleeding time
was recorded every after pat drying until the bleeding stops. The results were computed statistically
using ANOVA and Post Hoc test which conclusively showed that 50.0%extract concentration has
the most significant difference with a p-value of 0.009 as compared with other concentrations.

10. Food products made from banana has been widely consumed worldwide. It has produced
abundant amount of waste particularly its peel. Banana peel has been found to contain a good
amount of pectin which is valuable for food industry. Pectin improve the sensory attributes of
chips. This study was conducted to investigate the amount of pectin from 5 variety of local banana
peel in 2 different maturation stage and to develop banana peel chips based on its pectin content.
Sensory evaluation was done to determine the consumer acceptability of the banana peel chips
based on its crispiness, astringency, sweetness, colour and overall acceptability with 21 panellists.
Five varieties of bananas; M. Acuminata Diploid AA (MAD), M. Acuminata AAA (MAA), M.
Balbisiana BBB (MBB), M. x. Paradisiaca Triploid AAB (MPT) and M. Paradisiaca AAB (MPA)
were screened for their pectin content by using acid extraction method. The results showed that
the highest percentage yield of pectin content was shown in stages 3. MPT, MBB and MPA
contained the highest amount of pectin content with 21.3%, 19.5% and 13.5% respectively
compared to other banana variety. These banana peels was then selected to be developed as peel
chips and the sensory score showed that the overall acceptability of all chips was between 6.62
and 7.30 out of 9-point hedonic scale. Banana peel contained a good amount of pectin and can be
extracted for further use in food industry and banana peel can also be developed into food with
good consumer acceptance.

11. Banana has a special place in the daily diet of millions of people around the world for
sustenance and nutrient enrichment. Some of the popular food uses of banana are chips, raw
ripened fruit, cooked green banana, fermented and unfermented beverages, juice, puree, dri ed
flour for bakery and infant formula food. Banana is also used as a starch source for various
chemicals and packaging materials. The storability and functional properties of these products
can be altered by the application of various innovative food processing technologies. This review
article focuses on different banana products, their potential for non-conventional uses and
associated prospective novel processing techniques for value addition and preservation.

12. Plastics have been widely used in our daily life due to their relatively low cost and practical
uses. However, plastics are hardly degraded and thus creating lots of environmental problems.
Bioplastics have been developed in order to replace the conventional plastics since they are easily
degraded and environmentally friendly. In this research, chitosan-banana starch bioplastics were
made with the ratio of 70:30 in the presence of 30% glycerol as the plasticizer. ZnO with varying
concentrations of 1, 3, and 5% were added into the biopolymer mixtures before casting in order to
improve their mechanical properties. It turned out that 3% ZnO significantly increased the
bioplastics tensile strength up to ~36MPa. Vice versa, elongation and swelling percentage were
decreased as ZnO concentrations increased. Bioplastics prepared with 3% ZnO were degraded
within relatively short time in 90 min. These chitosan-banana starch bioplastics reinforced by ZnO
seems quite promising to substitute some commercial conventional plastics.

13. The study aimed to isolate and elucidate the chemical compounds that are found in banana
(Musa balbisiana cv. Saba) inflorescences. Banana inflorescence buds were extracted using
methanol and the resulted methanolic extract was partitioned using chloroform, ethyl acetate and
butanol against deionized water. The chloroform partition was further separated into fractions
using column chromatography assisted by thin layer chromatography. The structure elucidation
was performed using nuclear magnetic resonance spectrometry (NMR). Three triterpenes were
isolated namely 31-norcyclolaudenone (1), cycloartenol (2) and (24R)-4a,24-trimethyl-5a-
cholesta-8,25(27)-dien-3b-ol (3). This is the first report on the isolation of these triterpenes from
Musa balbisiana inflorescence. The discovery of new triterpenes from banana inflorescence should
be further explored to open a new perspective that banana by-products might serve as new source
of natural products for food and pharmaceutical applications.

14. Pectins are natural complex heteropolysaccharide which comprise a functionally

significant moiety of the primary cell walls of terrestrial plants. Pectin is a carbohydrate found in
all fruits and vegetables and is necessary for plant growth. Industrially, it is extracted from citrus
peels or apple pomace, and is used as a thickener, water binder and stabilizer in foods, etc.
Considering this review sheds a light on the various extracting conditions, characterization,
varying time, temperature, pH, functional properties and applications of pectin based polymer
techniques.

15. Cardava banana (Musa sapientum Linn. Var. compressa) is one of the most important
banana cultivars in the Philippines. The peel is usually wasted and poses an environmental concern
if not utilize properly. Recent studies reported that unripe banana peel contains tannins and
leucocyanidin, which can accelerate and aid wound healing. The objectives of the study are to
evaluate the anti-hemorrhagic effect of the different concentrations of Musa sapientum Linn.Var.
compressa (MSVC) extract using Duke’s modified bleeding time before and after application of
the MSVC extract in different concentrations; 100%, 75% and 50%. Extract of theunripe MSVC
was taken from 24 kilograms dried banana peel that went through a drying process at 50 degrees
Celsius and 10% relative humidity (%RH) using a Multi-Commodity Heat-Pump Dryer
(MCHPD). All the rats were sedated with Zoletil 50. Rats were precisely wounded intraorally at
the buccal vestibule of the lower central incisors using surgical blade number 15. The depth and
length of the wounds were controlled and measured by stopping at bone depth upon incision of
about 0.5 centimeters. The wounded area was pat dried every 30 seconds, then the bleeding time
was recorded every after pat drying until the bleeding stops. The results were computed statistically
using ANOVA and Post Hoc test which conclusively showed that 50.0%extract concentration has
the most significant difference with a p-value of 0.009 as compared with other concentrations.

16. According to the Food and Agriculture Organization, wasteful consumption habits are one
of some reasons behind food loss among developing countries. (Rodriguez, 2015) People still
consciously waste food, even if there are people dying from hunger every day. Most of the time,
these people are those who are not aware of what spoilage is and that it has levels and types which
would guide consumers about when is the proper time to dispose food. As it is unavoidable that
food would spoil over a reasonable amount of time, factors or set-ups that could lessen its degree
of spoilage would be of interest. In this paper, the researchers focused on the degree of browning
of both Lakatan and Latundan bananas. A separate factorial experiments were performed for each
kind, the factors being refrigeration, presence of cuts, their interaction, and the covariate being the
length of the banana (in cm). Due to limited resources, Imaging Analysis was used to measure the
degree of browning, which is defined as the difference between the initial lightness index and the
post-treatment lightness index. The researchers used a two-way analysis of covariance to
analyze the data. Results showed that for the Lakatan bananas, only refrigeration significantly
affected the browning of the peels and specifically, it speeds up the browning process. For
the Latundan bananas, none of the factors, the interactions, and the covariate became significant

17. Banana peel (BP) is an agrowaste produced in large volumes annually, especially by food-
processing industries; however, its disposal is of significant concern. However, recent research
suggests that BP is a valuable source of bioactive compounds, which can be converted into value-
added products. This article reviews the conversion process of value-added products from BP and
provides an outline on the chemical composition of BP and its possible applications. In addition,
we also discuss the utilization of BP as a substrate to produce animal feed, biofertilizer, dietary
fibers, clean energy, industrial enzymes, as well as its use in the synthesis of nanomaterials. Based
on the research conducted so far, it is obvious that BP has a wide variety of applications, and thus,
developing a biorefinery approach to adequately utilize BP will help realize its economic benefits
to the fullest. Based on the valorization of BP, a scheme for BP biorefinery has been proposed. A
material balance for BP biorefinery for 1-ton bone-dry BP is presented and our results show that
432 kg of protein or 170 kg of citric acid, 170 kg of pectin, 325 m3 of ethanol, and 220 m3 of
methane can be produced.

18. Unripe banana fruit flour based products has a more beneficial effect on stomach related
ailments in human beings due to the presence of more resistant starch (RS), which is strongly
associated with amylose content. The present study was carried out to analyse sugars, starch and
amylose content of mature unripened banana fruits of nine banana cultivars. Among tested
cultivars, starch content varied in the range of 80.53–86.76 % and amylose content ranged from
24.41 to 36.87 %. Amylose content differentiates the dessert bananas from plantain and cooking
bananas. The plantain and cooking bananas viz, Nendran, Monthan and Saba recorded >34 % of
amylose and they have greater potential in food industries as raw material. Preparation of
amylose rich banana fruit flour products reduces considerable post-harvest losses, especially in
Nendran, thereby converting the rejected/culled banana fruits into flour based food products.

19. The study aimed to determine the influence of sample preparation and extraction
parameters on the antibacterial activity of inflorescences from banana (Musa balbisiaba cv. Saba).
Banana inflorescences were extracted using various solvent extractions and tested for antibacterial
activity using agar-well diffusion assay against gram-positive bacteria (Staphylococcus aureus,
Bacillus cereus, Listeria monocytogenes and Brochothrix thermosphacta) and gram-negative
bacteria (Salmonella typhimurium, Salmonella enteritidis, Escherichia coli O157:H7, Enterobacter
sakazakii, Yersinia enterocolitica and Vibrio parahaemolyticus) The effects of geographical origin,
drying methods and extraction parameters (sample-to-solvent ratio, extraction time and
temperature as well as methanol to solvent ratio) on antibacterial activity of the banana by-product
were carried out. Among all the extracts evaluated, methanolic extract from the buds showed
significant higher inhibitory against all gram positive bacteria ranging from 12.56-13.54 mm.
Interestingly, no significant different (p>0.05) was observed on the effect of geographical origin
as well as extraction methods on the antibacterial capacity. Meanwhile, the extracts produced from
50°C oven dried sample seem to have comparable antibacterial activity with the freeze dried
samples. Extraction parameters (sample-to-solvent ratio, extraction time and temperature as well
as methanol to solvent ratio) were found responsible in determining the efficacy of the
antibacterial. In conclusion, methanolic extracts from banana inflorescence buds could be a new
source of natural antibacterial and further bioassay guided fractionation should be carried out to
determine the bioactive compounds and their biological activities.

20. The banana pseudo-stem is not currently utilised in the food industry. The aim of this
research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF).
Wheat flour were substituted with BPF (0, 5, 15 and 30%) and the pasting profile were determined.
Results from mineral analysis showed that the levels of sodium (Na), potassium (K), calcium (Ca),
magnesium (Mg) and phosphorus (P) were higher than those of iron (Fe), zinc (Zn) and manganese
(Mn). The BPF had a 0.04% total titratable acidity (TTA) and a total soluble solid (TSS) of 1.30 o
Brix with pH 5.41. BPF contained 28.26% total starch, 12.81% resistant starch and a total
digestible starch value of 15.45%. An increased substitution level of BPF into wheat flour
significantly

References:

Aarumugam P.et.al.(2013).Valorization of banana peel: a biorefinery approach

Retrieved from: https://scholar.google.com

Abonyi, B. I.et.al.(2002).Post-harvest Processing of Banana: Opportunities and Challenges

Retrieved from: https://scholar.google.com

Acevedo, E. A.et.al.(2012).Starch and amylose variability in banana cultivars

Retrieved from: https://scholar.google.com

Ahmad, S.et.al.(2006).An Analysis of the Degree of Browning of Lakatan and Latundan

Banana Peels Using Factorial ANCOVA

Retrieved from: https://scholar.google.com

Aina, V.O.et.al.(2012) Extraction and characterization of pectin from Saba banana [Musa
‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

Retrieved from: https://scholar.google.com

Aina, V. O.(2012) BANANA (Musa sp.) PEELS AS A SOURCE OF PECTIN AND SOME FOOD
NUTRIENTS

Retrieved from: https://scholar.google.com

Anhwange, B.A.(2009) Hemostatic Activity of Saba Banana (Musa sapientum Linn. Var.
compressa) Peel Extract on Sparague Dawley Rats

Retrieved from: https://scholar.google.com

A.O.A. C. (2005). Drying Kinetics and Optimisation of Pectin Extraction from Banana Peels via Response
Surface Methodology

Retrieved from: https://scholar.google.com

Brandl H, et.al(2008). Production of biodegradable plastic by polyhydroxybutyrate (PHB)

accumulating bacteria using low cost agricultural waste material

Retrieved from: https://scholar.google.com

Chia-Lung C, et.al.(2014) Starch extraction potential from plantain peel wastes

Retrieved from: https://scholar.google.com

Galia MB.et.al.(2010) Banana from peel to pulp: Ethnopharmacology, source of bioactive
compounds and its relevance for human health

Retrieved from: https://scholar.google.com

Knebel, B.et.al.(2000) Characterization of saba peels

Retrieved from: https://scholar.google.com

Liu H et al 2013 J.(2007) Study of the influence of ZnO addition on the properties of chitosan-
banana starch bioplastics

Retrieved from: https://scholar.google.com

Mohapatra, et.al.(2010) Determination of pectin content in preparation of banana peel chips

Retrieved from: https://scholar.google.com

Noctor, G.et.al(2002) Performance of Red Tilapia Fed Diet with Fermented Banana Peel at
Different Stages of Ripeness Following Aeromonas Hydrophila Infection

Retrieved from: https://scholar.google.com

Qushayyi, V.et.al.(2014) Preparation and Characterization of Poli Clay Nanocomposites Based

on Sweet Potato with Glycerol Addition as Plasticizer for Packaging Application

Retrieved from: https://scholar.google.com

Rudra, S.G.et.al.(2015) Pectin from Agro and Industrial Waste

Retrieved from: https://scholar.google.com

Sapei L.et.al.(2015) Study of the influence of ZnO addition on the properties of chitosan-
banana starch bioplastics

Retrieved from: https://scholar.google.com

Tin, H.et.al.(2016) Isolation and structure elucidation of triterpenes from inflorescence of
banana

Retrieved from: https://scholar.google.com