The Effect of Ultrasound Pretreatment on Pectin Extraction from Watermelon Rind Using Microwave-Assisted Extraction
Author:
Affiliation:
1. Food Science and Technology Department, College of Agriculture, Isfahan University of Technology, Isfahan 8415683111, Iran
2. Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France
Abstract
Funder
Hubert Curien Program PHC Gundishapur
Center for International Scientific Studies & Collaboration (CISSC), Ministry of Scientific Research and Technology
Publisher
MDPI AG
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Link
https://www.mdpi.com/2076-3417/13/9/5558/pdf
Reference48 articles.
1. (2023, April 05). Food and Agriculture Organization of the United Nations. Available online: http://faostat.fao.org.
2. Watermelon-utilization of peel waste for pickle processing;Kumar;Indian Food Pack.,1985
3. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making;Naknaen;Food Sci. Biotechnol.,2016
4. Applications of power ultrasound in oriented modification and degradation of pectin: A review;Wang;J. Food Eng.,2018
5. Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities;Zhang;Int. J. Biol. Macromol.,2020
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2. Degree of methylation: A key to the functional properties of low methylated pectin derived from pectin rich agrowaste;Food Bioscience;2023-12
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