Total soluble solids from banana: evaluation and optimization of extraction parameters.

Area of Science:

• Food Science
• Agricultural Science
• Biotechnology

Background:

• Banana is a globally consumed fruit, vital in diets and industry.
• Its rich soluble solids, minerals, and low acidity make it suitable for food and beverage processing.
• Hot aqueous extraction is a viable method for obtaining banana-derived ingredients.

Purpose of the Study:

• To determine the optimal conditions for hot aqueous extraction of banana.
• To evaluate the impact of banana weight and extraction time on total soluble solids (TSS).
• To develop a predictive model for TSS based on extraction parameters.

Main Methods:

• A 2(2) full-factorial star design was employed for experimental optimization.
• Experiments used ripe banana (65% moisture) and 105 mL of water.
• Total soluble solids were measured using a beer analyzer and expressed in degrees Plato (degrees P).

Main Results:

• A model was developed to describe the relationship between banana weight, extraction time, and TSS.
• Optimum extraction conditions were identified as 38.5 g of banana and 39.7 minutes.
• These conditions maximize the total soluble solids content in the banana extract.

Conclusions:

• The study successfully identified optimal parameters for hot aqueous banana extraction.
• The findings provide valuable data for the food and beverage industries seeking banana-based ingredients.
• Extraction efficiency can be precisely controlled by adjusting banana weight and time.