Abstract
In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.
Funder
Ministero Italiano delle Politiche Agricole Alimentari e Forestali
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Cited by
49 articles.
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