Banana peel pectin edible coating reduces oil absorption into fried potato chips

Banana peels are thrown away in large amounts as waste. Furthermore, the food and pharmaceutical industries consider the use of waste banana peels as a valuable polysaccharide like pectin. Therefore, the objective of this study was I. extracting pectin from the banana peels and Ⅱ. using the extracted pectin as an edible coating to reduce lipid uptake in fried potato chips. The extraction of pectin was done in acidified water (pH 2) using HCl and heated at 95 °C for 4 h under continuous stirring. The extracted pectin characterization was done by analyzing the spectra of FTIR, moisture and ash, methoxyl (MeO), total anhydrouronic acid (AUA) contents as well as the equivalent weight (Eq. wt) and degree of esterification (DE). A frying experiment was conducted to investigate the pectin as an edible coating and its impact on reducing lipid uptake in fried potato chips. Pectin showed a moisture content of 5.89% with an ash content of 13%, an Eq. wt of 1562.5, a MeO of 6.82, an AUA of 49.98%, and a DE of 77.47%. The extracted pectin proved to be an excellent choice for edible coatings, leading to a significant reduction in fat absorption by fried potato chips. Additionally, the pectin coating improved the moisture content and sensory qualities compared to uncoated chips. Thus, this study suggests that pectin-based edible coating derived from banana peel reduces lipid uptake in fried potato chips.