[HTML][HTML] Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review
Growing fruit and vegetable processing industries generates a huge amount of by-products
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …
Current trends of tropical fruit waste utilization
CY Cheok, N Mohd Adzahan… - Critical reviews in …, 2018 - Taylor & Francis
Recent rapid growth of the world's population has increased food demands. This
phenomenon poses a great challenge for food manufacturers in maximizing the existing …
phenomenon poses a great challenge for food manufacturers in maximizing the existing …
Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method
In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation
time and pH) in three levels was applied for pectin extraction optimization. The optimization …
time and pH) in three levels was applied for pectin extraction optimization. The optimization …
Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach
R Minjares-Fuentes, A Femenia, MC Garau… - Carbohydrate …, 2014 - Elsevier
An ultrasound-assisted procedure for the extraction of pectins from grape pomace with citric
acid as the extracting agent was established. A Box–Behnken design (BBD) was employed …
acid as the extracting agent was established. A Box–Behnken design (BBD) was employed …
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 …
Pectin from carrot pomace: Optimization of extraction and physicochemical properties
In this study, the central composite design for four variables in five levels was applied to
determine the effects of pH (0.5–2.5), temperature (50–90° C), heating time (30–150 min) …
determine the effects of pH (0.5–2.5), temperature (50–90° C), heating time (30–150 min) …
A review on the potential bioactive components in fruits and vegetable wastes as value-added products in the food industry
The food production industry is a significant contributor to the generation of millions of
tonnes of waste every day. With the increasing public concern about waste production …
tonnes of waste every day. With the increasing public concern about waste production …
Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace
S Hosseini, K Parastouei, F Khodaiyan - International Journal of Biological …, 2020 - Elsevier
In the present study, the effect of microwave-assisted extraction conditions on the
simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) …
simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) …
[HTML][HTML] Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization
The current study investigates the influence of acid-heating extraction conditions on durian
rind pectin yield and properties. A central composite rotatable design was employed to study …
rind pectin yield and properties. A central composite rotatable design was employed to study …
Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film
NA Tristanto, W Cao, N Chen, S Suryoprabowo… - International Journal of …, 2024 - Elsevier
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different
extraction methods: subcritical water extraction (SCWE) and conventional acid extraction …
extraction methods: subcritical water extraction (SCWE) and conventional acid extraction …