Effect of replacing pectin for banana peels on technological characteristics of pineapple jams

Carolina Castilho Garcia; Maria Luiza B. C. Kossar; Ígor Henrique M. R. Ciolin; Nádia Cristiane Steinmacher; Daiane Cristina Lenhard; Gláucia Cristina Moreira

Carolina Castilho Garcia, Dra UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ https://orcid.org/0000-0002-4497-2026
Maria Luiza B. C. Kossar Federal University of Technology – Paraná https://orcid.org/0009-0009-5033-562X
Ígor Henrique M. R. Ciolin, Me https://orcid.org/0000-0003-1038-2682
Nádia Cristiane Steinmacher, Dra Federal University of Technology – Paraná https://orcid.org/0000-0003-1122-6083
Daiane Cristina Lenhard, Dra Federal University of Technology – Paraná https://orcid.org/0000-0002-2019-7598
Gláucia Cristina Moreira, Dra Federal University of Technology – Paraná https://orcid.org/0000-0003-2111-6216

Palavras-chave: Musa sp., Agroindustrial waste, Rheology, Mathematical modelling

Resumo

Banana peels represent 35-50% of the fruit mass and are dropped out, becoming an environmental problem, although they present bioactive compounds. Pineapple is an appreciated tropical fruit that is quite consumed after processing, such as jams, which use pectin as a thickener. Considering the potential of using banana peels aiming at a circular economy through recycling this agricultural waste, pineapple jam was developed replacing pectin with banana peel in the present work. Three jams were produced, the control, with 50% of pineapple pulp, 50% of sugar, 1% of pectin, and 0.65% of citric acid; and formulations with 20% (F1) and 30% (F2) banana peel to replace the pectin. Soluble solids content, titratable acidity, pH, and color of the jams were determined, and their rheological behavior was evaluated. These data were adjusted to the rheological models: Power Law, Bingham, Herschel-Bulkley, and Sisko. No significant differences were observed for the total soluble solids and the titratable acidity of the different formulations. The pH of F2 was significantly higher and the control was significantly clearer than the others. Non-Newtonian behavior with thixotropic characteristics was verified for all the formulations suggesting thinning during flow, which can save energy for this operation. Banana peels presented the potential to replace pectin to produce pineapple jelly, pointing to the feasibility of reusing this by-product and minimizing agricultural waste.