| Author | Neupane, Laxmi |
| Call Number | AIT Thesis no.FB-19-08 |
| Note | A thesis submitted in the partial fulfillment of the requirements for the
degree of Master of Science in
Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-19-08 |
| Abstract | Fruit peels are rich source of numerous bioactive compounds which are still discarded as waste. Huge waste is created during processing which directly affects the environment. Banana peel, rich source of carotenoid pigment has antioxidant property, color pigment and numerous health benefits. Though being a good source of color pigments, there are very limited work based on this part. Ultrasound assisted extraction and magnetic stirrer assisted method were used to optimize the higher extraction of carotenoids using 80% acetone. Along with that 100% amplitude, extraction time 5 min. and solid to solvent ratio of 1:50 were optimized for high yield of 4.47 ± 0.13 (mg/g dry banana peel) carotenoid. Effect of different intensities of light in carotenoids were analyzed for 120 h of storage period at ambient room temperature (25℃). Highest intensity, 3300 lx degrade carotenoid by 98.80% while 400 lx degrade 32.64%. Lowest degradation of only 2.82% was in dark condition. Similarly, degradation of b* (yellowness) was from 19.59 ± 0.28 to 5.21± 0.18 in light intensity of 3300 lx while 2300 lx, 1300 lx, 400 lx and dark storage condition, yellow color degraded by lower amount. In palm and sunflower oil incorporated with banana peel extract, carotenoid degrade in lower amount while comparing with extract dissolved in 80% acetone. Carotenoid degraded by 10.36%, 11.54%, 13.59% and 16.44% at 400 lx, 1300 lx, 2300 lx and 3300 lx in palm oil incorporated with banana peel extract. Similarly, 13.71%, 14.40%, 16.59% and 22.21% at 400 lx, 1300 lx, 2300 lx and 3300 lx in sunflower oil incorporated with banana peel extract. Degradation of b* (yellowness) was higher in palm oil and palm oil incorporated with banana peel extract within 120 h storage time. Then, in sunflower oil and sunflower oil incorporated with banana peel extract. Peroxide value of both palm oil and sunflower oil incorporated with banana peel extract were stable than that of only palm and sunflower oil within same storage period of 120 h at ambient room temperature (25℃). Banana peel is a good source of carotenoids but prone to different light intensities. It can prevent oxidative degradation of oil to some extent, stored at ambient room temperature of 25℃. Under different light conditions as 400 lx, 1300 lx, 2300 lx and 3300 lx. |
| Year | 2019 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-19-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc Thai NguyenDatta, Avishek ; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2019 |