Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango (<i>Mangifera indica</i> L.) peel pectin by response surface methodology

Singaram, Anantha Janani Vellaisamy; Ganesan, Nandhini Devi

doi:10.1080/10826068.2021.1989697

Cited by 8 publications

(2 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Next, the model adequacy was tested for the fitted models to ensure the acceptable approximation range among the experimental runs. The adequacy of regression models was investigated using diagnostic plots of residuals (Vellaisamy Singaram & Ganesan, 2021).…”

Section: Resultsmentioning

confidence: 99%

Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Senthilnathan

Sarojadevi

2022

Food Processing Preservation

View full text Add to dashboard Cite

As per FDA (2000), in fruit juice processing the adapted treatment should achieve the necessary 5-log reduction in the majority of the pathogen (resistant). Generally, large-scale up (industry) for juice processing prefers to go with thermal treatment to achieve the recommended 5-log reduction for the pathogen. Thermal treatment badly affects the flavor, and nutritional profile of, respectively, treated juices. Recent studies highlight the potential side of non-thermal treatment for minimal processing and enhancing the

show abstract

Section: Resultsmentioning

confidence: 99%

Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Senthilnathan

Sarojadevi

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…[23][24][25] The non-conventional sources other than citrus and apple has been proposed in the recent years, such as pineapple peel 26 ,eggplant peel 27 , pomegranate peel, 28 cocoa pod husk, 29 banana peel, 30 tomato husk 31 etc. Tropical fruits have been also considered as alternative sources, for example, mango peel, 32 passion fruit rind 33 and jackfruit peels 34 (Figure 1). The pectin obtained from the above mentioned sources was mainly comprised of homogalacturonans, with high or low degree of methylesterification indicated that these sources could be utilized in polymer extraction for packaging applications as well.…”

Section: Sourcementioning

confidence: 99%

Review on functionalized pectin films for active food packaging

Singaram,

Guruchandran,

Ganesan

2024

Packag Technol Sci

Self Cite

View full text Add to dashboard Cite

Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non‐toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film‐forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio‐active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above‐mentioned functionalization of pectin films with bio‐active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin‐based films.

show abstract

Current progress in valorization of food processing waste and by-products for pectin extraction

Kumar

Konwar

Purkayastha

et al. 2023

International Journal of Biological Macromolecules

View full text Add to dashboard Cite

Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango (Mangifera indica L.) peel pectin by response surface methodology

Cited by 8 publications

References 36 publications

Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Review on functionalized pectin films for active food packaging

Current progress in valorization of food processing waste and by-products for pectin extraction

Contact Info

Product

Resources

About