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Characterisation and physiochemical properties of mango peel pectin extracted by conventional and phase control microwave-assisted extractions

Natural pectins from fruit peel have applications in the food industry as food stabilisers, sources of dietary fiber and as bio-waste. Here, we investigated the physicochemical properties of mango-peel pectin, after using conventional extraction and phase control microwaveassisted extraction (PCMAE)...

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Hauptverfasser: Sriwattana, S., Ounamornmas, P., Page, P., Sommano, S. R., Nisoa, M., Colelli, G.
Format: Journal Contribution
Sprache:English
Veröffentlicht: 2021
Schlagworte:
Mangoes
Peel
Physicochemical properties
Fruit crops
Pectins
Stabilizers
Food industry
Food processing
Dietary fibres
Wastes
Extraction
Weight
Fibre content
Cultivars
Esterification
Emulsions
Phenolic content
Antioxidants
Neutron radiation
Ripening
Online Zugang:http://agris.upm.edu.my:8080/dspace/handle/0/18621
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http://agris.upm.edu.my:8080/dspace/handle/0/18621

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