Complexity and health functionality of plant cell wall fibers from fruits and vegetables
The prevalence of lifestyle-related diseases is increasing in developing countries with the
causes for death starting to follow the same pattern in the developed world. Lifestyle factors …
causes for death starting to follow the same pattern in the developed world. Lifestyle factors …
Processing of apple pomace for bioactive molecules
S Bhushan, K Kalia, M Sharma, B Singh… - Critical reviews in …, 2008 - Taylor & Francis
The growth of horticulture industries worldwide has generated huge quantities of fruit wastes
(25%–40% of the total fruits processed). These residues are generally a good source of …
(25%–40% of the total fruits processed). These residues are generally a good source of …
Physicochemical properties of pectin from Malus domestica 'Fălticeni'apple pomace as affected by non-conventional extraction techniques
Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted
extraction, enzyme-assisted extraction–with cellulase and Celluclast 1.5 L, ultrasound …
extraction, enzyme-assisted extraction–with cellulase and Celluclast 1.5 L, ultrasound …
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: Use of FTIR and chemometrics to differentiate pectins according to degree of methyl …
EE Santos, RC Amaro, CCC Bustamante… - Food …, 2020 - Elsevier
Pectins are members of the more complex class of high molecular weight
heteropolysaccharides. They consist mainly of (1→ 4)-linked α-d-galacturonic acid residues …
heteropolysaccharides. They consist mainly of (1→ 4)-linked α-d-galacturonic acid residues …
Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product
CS Shivamathi, S Gunaseelan, MR Soosai… - Food …, 2022 - Elsevier
Biowastes generated from the food processing industries cause environmental issues due to
nitrogen, phosphorous, macronutrients, and water contents. These nutrients make the …
nitrogen, phosphorous, macronutrients, and water contents. These nutrients make the …
Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
Different extraction conditions were applied to investigate the effect of temperature,
extraction time and substrate–extractant ratio on pectin extraction from cocoa husks. Pectin …
extraction time and substrate–extractant ratio on pectin extraction from cocoa husks. Pectin …
Extraction optimization and physicochemical properties of pectin from melon peel
In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon
peel. A central composite design (CCD) was applied to study the effect of temperature (35 …
peel. A central composite design (CCD) was applied to study the effect of temperature (35 …
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology
T Mada, R Duraisamy, F Guesh - Food Science & Nutrition, 2022 - Wiley Online Library
A massive amount of fruit peels generated from fruit processing industries and household
kitchens has resulted in nutritional loss and environmental problems. Pectin is a …
kitchens has resulted in nutritional loss and environmental problems. Pectin is a …
Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor
A Kumar, GS Chauhan - Carbohydrate Polymers, 2010 - Elsevier
Pectin extracted from the apple pomace was evaluated for the in vitro inhibition of pancreatic
lipase (steapsin). Pectin was extracted from two different varieties of apples, ie, Malus …
lipase (steapsin). Pectin was extracted from two different varieties of apples, ie, Malus …
Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology
A central composite design was employed to optimize the extraction of pectin with citric acid.
The independent variables were citric acid concentration (0.086–2.91% w/v) and extraction …
The independent variables were citric acid concentration (0.086–2.91% w/v) and extraction …