Background Food packaging is developed primarily for food safety and long shelf life.
Advancements in material science and comprehensive encapsulation technologies provide …

Brazil is a country of continental dimensions and characteristics with enormous biodiversity
of fauna and flora which confers a prominent role in the sector of extraction of agricultural …

Citrus pectin was used as a precursor and cellulose nanofibers as a reinforcing agent, a
mixed aerogel with enhanced structural properties was prepared. Pickering emulsion was a …

Fruit waste valorisation to generate value-added pectin products is an active research area.
In this study, pectin products from unfermented apple/grape pomace (AP/GP) and from …

Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară
Neagră) was extracted by using different extraction techniques (conventional, microwave …

Food waste regardless of the production site is either disposed of in landfill sites or is treated
biologically or chemically for reducing environmental problems. India, China, the USA, and …

The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel
pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical …

Up to one third of the food that is purposely grown for human sustenance is wasted and
never consumed, with adverse consequences for the environment and socio-economic …

Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many
plants and has numerous functional applications in food and other related industries. The …

Today, food valorization represents an important challenge to environmental sustainability.
Food waste can be used as a substrate for single cell protein production suitable for animal …