{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T20:04:30Z","timestamp":1767989070364,"version":"3.49.0"},"reference-count":39,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T00:00:00Z","timestamp":1723766400000},"content-version":"vor","delay-in-days":228,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010982","name":"Philippine Council for Industry, Energy, and Emerging Technology Research and Development","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100010982","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100015828","name":"Science Education Institute, Department of Science and Technology, Republic of the Philippines","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100015828","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:p>Ultrasound\u2010assisted extraction of pectin from Saba banana (<jats:italic>Musa acuminata<\/jats:italic> x <jats:italic>balbisiana<\/jats:italic> (BBB Group) \u201cSaba\u201d) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (<jats:italic>p<\/jats:italic> &gt; 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain \u2010OH, C\u2010H, COO<jats:sup>\u2212<\/jats:sup>, COO, and C\u2010O groups, but only AD has COO\u2010R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound\u2010extracted pectin from Saba banana peels. Yet, pre\u2010extraction processing methods are necessary to meet FAO color standards for pectin.<\/jats:p>","DOI":"10.1155\/2024\/9892858","type":"journal-article","created":{"date-parts":[[2024,8,17]],"date-time":"2024-08-17T06:33:41Z","timestamp":1723876421000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Downstream Processing of Crude Ultrasound\u2010Extracted Pectin From Saba Banana (<i>Musa acuminata<\/i> x <i>balbisiana<\/i> (BBB Group) \u201cSaba\u201d) Peel"],"prefix":"10.1155","volume":"2024","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-5770-1042","authenticated-orcid":false,"given":"Rachel S.","family":"Rodulfo","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1457-3283","authenticated-orcid":false,"given":"Katherine Ann T.","family":"Castillo-Israel","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3984-5310","authenticated-orcid":false,"given":"Prince Joseph V.","family":"Gaban","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3971-3932","authenticated-orcid":false,"given":"Ma. 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