System for using banana peels as a texturizer for natural yogurt

Abstract

A system for producing yogurt using pectin obtained from banana peels, comprising: a pectin extraction unit for pretreatment, drying, grinding and Acid extraction from banana peels; a formulation unit for mixing extracted pectin with milk; a fermentation unit for pasteurizing, inoculating and incubating; and a security unit that implements HACCP protocols for monitoring critical control points.

Description

AREA OF INVENTION

[0001] The invention relates to a system for using banana peels as a texturizing agent for natural yogurt. The system is a novel, natural texturizing agent made from banana peels for yogurt production. Specifically, it involves the use of banana peel pectin as a texturizing agent to improve the consistency and stability of yogurt while simultaneously promoting sustainability and reducing waste in the dairy industry. BACKGROUND OF THE INVENTION

[0002] Bananas are among the most widely consumed tropical fruits in the world. They consist of a juicy, edible part and peels containing important nutrients. With the increasing development of the food industry, bananas offer the potential for the production of a wide variety of products such as flour, chips, jam, crisps, and many other derivatives. The consumption of fresh bananas and their industrial use generate a growing amount of banana waste, including peels. Banana peels make up about 30-40% of the fruit's total weight and are commonly disposed of in landfills or used as low-quality animal feed, which does not meet sustainability standards. However, recent research points to potential health benefits and functional properties of banana peels, such as antioxidant, antibacterial, and antibiotic properties, which are attributed to their fiber and pectin content.Therefore, the availability of pectin in banana peels is crucial for the production of various baby food products. Maintaining consistency in yogurt production and developing a wide variety of flavors pose a challenge for the dairy industry. The goal of using banana peels as a texturizer in yogurt production is thus to ensure sustainability and variety, and to improve the texture and stability of the yogurt. This innovation reduces the separation of milk components, which leads to customer dissatisfaction and economic losses for the dairy industry.

[0003] Bananas are among the most widely consumed tropical fruits in the world. They consist of juicy, edible pulp and peels rich in essential nutrients. With the increasing development of the food industry, bananas offer great potential for processing into a variety of products such as flour, chips, jam, and many other derivatives. However, the consumption of fresh fruit and its industrial use generate a significant amount of banana waste, primarily the peels. Banana peels make up about 30-40% of the fruit's total weight, and this waste is typically disposed of in landfills or used as low-quality animal feed—practices that do not meet modern sustainability standards.

[0004] Current research, however, reports on the potential health benefits and functional properties of banana peels, including antioxidant, antibacterial, and antibiotic properties. These positive effects are attributed to the high fiber content and—crucially—pectin. The availability of this pectin compound makes banana peels an indispensable resource for the production of various dietary supplements. Maintaining consistency in yogurt production and developing product diversity remain major challenges for the dairy industry. Therefore, using banana peels as a texturizer in yogurt production aims to ensure sustainability, promote diversity, and improve the texture and stability of yogurt.This innovation is intended in particular to reduce the separation of milk components, a common problem that leads to customer dissatisfaction and economic losses for the dairy industry.

[0005] Current practices present several inefficiencies and challenges. Regarding waste generation, banana peels are typically discarded after consumption of fresh fruit or industrial processing. Secondly, consistency issues are a major concern, as the separation of components during processing often compromises the quality and consistency of yogurt, impacting the final product. Thirdly, the improper use of banana peels negatively affects the environment and challenges health and sustainability goals. Finally, current methods are economically unviable due to the costs of handling and disposing of banana peels and the high cost of artificial texturizing agents used in milk processing.

[0006] The proposed use of banana peels as a texturizer offers a groundbreaking solution. This innovation reduces waste by utilizing banana peels—a by-product typically discarded or used as low-quality animal feed—thus promoting sustainability. It also enhances the nutritional value of the yogurt by imparting health-promoting properties such as antioxidants, fiber, and antibacterial effects. Furthermore, it improves the yogurt's texture and consistency, making it thicker and creamier, which is highly desirable for consumers. The texturizer also increases economic efficiency by reducing losses in milk production, minimizing problems associated with separating milk components, and improving the overall consistency of the product.This ultimately leads to greater consumer satisfaction, as it meets the demand for sustainable, health-conscious products, potentially increasing market demand and fostering growth in the dairy sector. Overall, this innovation represents an innovative use of resources, transforming a waste product into a valuable ingredient and thus creating a new market for components derived from banana peels. Summary of the invention

[0007] The invention relates to a system for producing yogurt enriched with pectin from banana peels. The system integrates optimized extraction technology, recipe protocols, and safety measures for hazard analysis and critical control points (HACCP). The system is intended to ensure consumer safety, product consistency, and the sustainable use of banana peel byproducts.

[0008] The system comprises a pectin extraction module, a formulation and mixing module, and a safety and monitoring module. The pectin extraction module includes units for the pretreatment, drying, milling, and solvent-based extraction of banana peel pectin under optimized parameters. Drying takes place at 50–60 °C, ensuring efficient and degradation-free recovery of the compounds. Acid extraction is performed with citric or hydrochloric acid, followed by filtration, concentration, precipitation, and drying to obtain purified pectin. This module guarantees a reproducible yield and purity suitable for incorporation into dairy products.

[0009] The formulation and mixing module combines banana peel pectin with milk under controlled conditions. The system ensures the precise blending of pectin in varying concentrations (0.1–1.0% w / w) with pasteurized milk, followed by inoculation with starter cultures. Fermentation is carried out for 6–8 hours at 43°C, with automatic monitoring of pH and texture development. This controlled addition of pectin improves the viscosity, firmness, and gel strength of the yogurt, resulting in a thicker, creamier consistency that meets sensory expectations while reducing the need for synthetic stabilizers.

[0010] The safety and monitoring module applies HACCP principles to the entire production line. Critical control points (CCPs) such as pasteurization, cooling, and microbial safety are continuously monitored. Integrated sensors and quality control points ensure the detection of microbiological, chemical, and physical hazards in both raw materials and the finished product. This increases product safety, regulatory compliance, and consumer confidence.

[0011] In one embodiment, the system also features an economic and sustainability module. By utilizing banana peel byproducts, raw material waste is reduced and value for the dairy industry is increased. The integrated design offers an efficient, safe, and environmentally friendly solution, ensuring consistent yogurt production with improved texture and market appeal while minimizing production costs.

[0012] Utilizing a texturizing agent derived from banana peels is an attractive economic strategy based primarily on cost optimization, waste utilization, and adaptation to modern market demands. This approach already offers a significant cost advantage. Regarding raw material costs, banana peels generate large quantities of waste that are often discarded or sold as low-grade animal feed. Their acquisition costs are therefore minimal, effectively transforming disposal costs into a raw material stream. This stands in stark contrast to conventional synthetic texturizing agents (such as commercially available pectin or gum), which are typically expensive, processed ingredients with volatile market prices.Although processing the shells into a functional texturizing agent incurs production costs (including energy for drying and extraction as well as equipment), these costs are offset by the low raw material price and the avoidance of high landfill or waste treatment fees, making the overall cost structure of the inputs significantly more favorable than with synthetic alternatives.

[0013] A crucial element of this economic model is waste reduction. Banana peels make up 30 to 40 percent of the fruit's weight and generate millions of tons of agricultural and industrial waste worldwide. This innovation enables the quantification of the waste that doesn't end up in landfills, transforming a former environmental and economic burden into a valuable resource. By valuing this by-product, the project contributes positively to sustainability goals that are increasingly demanded by regulators and sought after by investors. At the same time, it reduces the financial and environmental disadvantages associated with waste disposal.

[0014] The most lucrative aspect is the market potential and the resulting economic benefits. Current market trends show a strong and persistent consumer preference for natural, environmentally friendly, and sustainable products. By using pectin derived from banana peels, the dairy company can market its yogurt as a natural, recycled, and functional ingredient. This increases consumer acceptance and helps meet the growing demand for healthier and more environmentally friendly foods. This product differentiation offers two key financial advantages. First, it enables potential increases in sales and market share by appealing to this premium consumer segment.Secondly, the improved functional properties – especially the improvement in texture and the reduction of the separation of milk components (syneresis) – reduce quality problems and thus minimize economic losses due to spoiled goods and customer returns, ultimately leading to higher profitability for the dairy industry.

Claims

[1] A system for producing yogurt using pectin obtained from banana peels, comprising: a pectin extraction unit for pretreatment, drying, grinding and Acid extraction from banana peels; a formulation unit for mixing extracted pectin with milk; a fermentation unit for pasteurizing, inoculating and incubating; and a security unit that implements HACCP protocols for monitoring critical control points. [2] System according to claim 1, wherein the extraction unit dries banana peels at 50-60 °C and grinds them to a particle size of about 0.5 mm. [3] System according to claim 1, wherein the formulation unit doses 0.1-1.0% pectin (w / w) of the milk to improve the yogurt texture. [4] System according to claim 1, wherein the safety unit comprises sensors for monitoring pasteurization, fermentation temperature and pH value.