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<p>Polysaccharide-rich fractions (PSF) were extracted from banana peel using water (w) or acidified water (aw) under conventional heating (CH), ultrasound (US), and non-thermal plasma (NTP) treatments. The PSF were physicochemically characterized (yield, degree of esterification—DE, apparent molecular weight—Mw, monosaccharide composition, and phenolic content) and functionally evaluated (hydration properties, antioxidant activity, and prebiotic potential), using commercial citrus pectin (CCP) as a food-grade reference. Acid-assisted extractions resulted in higher total mass recovery, with CH-aw achieving the highest yield (9.7%), followed by US-aw (8.6%) and NTP-aw (8.4%). However, extraction selectivity differed markedly. Water-based extractions produced fractions with higher DE (52–67%) and Mw (47–54&#xa0;kDa), closer to CCP, whereas acid treatments promoted greater depolymerization and lower polysaccharide enrichment despite increased yields. Water-based methods also favored co-extraction of phenolic compounds, with NTP-w exhibiting the highest total phenolic content (126.7&#xa0;mg GAE/g PSF) and superior antioxidant activity (95.6% DPPH and 84.8% ABTS radical scavenging). Multivariate analysis integrating structural, compositional, and functional parameters indicated that solvent composition was the dominant factor governing PSF properties. NTP-w PSF supported the growth of <i>Lactobacillus plantarum</i> and <i>Bifidobacterium bifidum</i> at levels comparable to the positive control, whereas CCP showed limited stimulation of <i>B. bifidum</i>. Overall, extraction strategy strongly modulated PSF properties, highlighting banana peel-derived fractions as promising multifunctional food ingredients, particularly when mild, non-thermal approaches preserve associated phenolic compounds.</p> Graphical Abstract <p></p>

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Physicochemical and Functional Properties of Banana Peel Polysaccharide Fractions Obtained by Conventional Heating, Ultrasound and Non-thermal Plasma Extraction

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月21日

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  • Maria Angélica Freitas Pereira,
  • Alejandro Sánchez-Baca,
  • Oswaldo Hernandez-Hernandez,
  • Silvani Verruck,
  • Débora de Oliveira,
  • Patrícia Poletto

摘要

Polysaccharide-rich fractions (PSF) were extracted from banana peel using water (w) or acidified water (aw) under conventional heating (CH), ultrasound (US), and non-thermal plasma (NTP) treatments. The PSF were physicochemically characterized (yield, degree of esterification—DE, apparent molecular weight—Mw, monosaccharide composition, and phenolic content) and functionally evaluated (hydration properties, antioxidant activity, and prebiotic potential), using commercial citrus pectin (CCP) as a food-grade reference. Acid-assisted extractions resulted in higher total mass recovery, with CH-aw achieving the highest yield (9.7%), followed by US-aw (8.6%) and NTP-aw (8.4%). However, extraction selectivity differed markedly. Water-based extractions produced fractions with higher DE (52–67%) and Mw (47–54 kDa), closer to CCP, whereas acid treatments promoted greater depolymerization and lower polysaccharide enrichment despite increased yields. Water-based methods also favored co-extraction of phenolic compounds, with NTP-w exhibiting the highest total phenolic content (126.7 mg GAE/g PSF) and superior antioxidant activity (95.6% DPPH and 84.8% ABTS radical scavenging). Multivariate analysis integrating structural, compositional, and functional parameters indicated that solvent composition was the dominant factor governing PSF properties. NTP-w PSF supported the growth of Lactobacillus plantarum and Bifidobacterium bifidum at levels comparable to the positive control, whereas CCP showed limited stimulation of B. bifidum. Overall, extraction strategy strongly modulated PSF properties, highlighting banana peel-derived fractions as promising multifunctional food ingredients, particularly when mild, non-thermal approaches preserve associated phenolic compounds.

Graphical Abstract