Optimization of ultrasonic-assisted extraction of dietary fiber from bhimkol (Musa balbisiana) peel using central composite design: physicochemical, functional, and thermal properties

Bhimkol is a seeded banana found in northeastern and southern India, and its peel is a good source of dietary fiber (DF) and can be utilized for various food applications. Considering this, in this study, the optimization of ultrasonic-assisted extraction (UAE) of bhimkol (Musa balbisiana) peel powder (BPP)-based DF was carried out. Proximate analysis of the prepared BPP was performed for factors such as moisture (1.40%), fat (2.22%), protein (7.30%), crude fiber (23.39%), and ash (10.47%) content as well as physicochemical, hydration, and thermal properties. The optimization of UAE of DF was carried out considering three independent variables, namely, processing time (20 to 60 min), solvent-to-solid ratio (30 to 70 mL g⁻¹), temperature (40 to 80 °C), and one dependent variable, viz. yield (%). The highest extraction yield of DF (49.58 ± 0.88%) was obtained from UAE at a time, solvent/solid ratio, and temperature of 60 min, 30 mL g⁻¹, and 40 °C, respectively. The UAE of DF at optimized conditions was compared to the hot water extraction method (HEM). The obtained DF from BPP under optimized conditions of UAE and HEM was analyzed and compared for physicochemical properties, functional properties and thermal properties. In the food sector, DF can be possibly used in processed food, bakery products, and dairy products for improving food quality and properties.