Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization

The global consumption of a large quantity of banana generates a huge quantity of banana peels which creates the problem of its disposal and proper management. The utilization of banana peels for the extraction of resistant starch can be a valuable strategy of waste valorization with economic viability at the industrial level. Green techniques like ultrasound can be efficacious in terms of increasing the extraction efficiency and yield of resistant starch. In this study, ultrasound assisted enzymatic extraction of resistant starch was optimized using response surface methodology. The optimum yield (60.6%) of resistant starch was obtained at 35 °C temperature, 30:1 liquid to solid ratio after a treatment time of 9 min. The results showed that a combination of ultrasound treatment with enzymatic extraction of resistant starch can be an efficient approach for the valorization of banana peels. Resistant starch holds application as a valuable supplement in functional food development in the fields of dairy, bakery, beverages, etc.