Results 81 to 90 of about 4,142 (179)

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, Volume 123, Issue 11, Page 2906-2936, November 2026.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Pectic principles of mango peel from mango processing waste as influenced by microwave energy

LWT - Food Science and Technology, 2015
Abstract Mango var. Totapuri is extensively processed into mango puree by the fruit processing industries. It results in generation of huge quantities of processing waste comprising of mango peel, stone and fibre. Microwave energy levels of 250, 440, 660 and 1000 W with time period ranging from 10 min to 25 min were studied for pectin extraction from
Saritha G. Pandit, Pasupuleti Vijayanand, S.G. Kulkarni   +2 more
openaire   +1 more source

Beneficial Role of Natural Polyphenols Against Epilepsy: Greasing the Wheels of Pharmacotherapy Research for Epilepsy

Food Frontiers, Volume 7, Issue 6, November 2026.
ABSTRACT Epilepsy is the most disabling neurological disease that affects all economic classes, age groups, regions, and races. Although many antiseizure drugs are approved for epilepsy treatment, they fail to work in about 30%–40% of patients. Thus, there is a great need to identify better pharmacological agents to treat epilepsy.
Janakiraman Pillai Udaiyappan, Rengasamy Balakrishnan, Manivasagam Muthukumaran Tamilarasan, Subasri Pandian   +3 more
wiley   +1 more source

Evaluation of pectin and fiber in Cambodian mango peel and pulp from young to ripe maturity stages – a tool for industry

Applied Food Research
In tropical countries, the mango sector generates high volumes of byproducts (peel, seeds, rejects, etc.) that need to be valorized. This research carried out on Cambodian Keo Romeat mango waste, was undertaken to support the mango industry.
Adrien Servent, Marvin Soto, Tina Julien, Sela Cham, Savery Yon, Chanvorleak Phat, Elen Morm   +6 more
doaj   +1 more source

Metabolomics‐based study of the preservation mechanism of a tea saponin–cinnamaldehyde nanoemulsion applied to Xinyu tangerines

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8467-8480, November 2026.
Abstract Background The Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen‐induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality.
Yan Leng, Xinjian Gao, Yichen Zhang, Zehang Yan, Wanyi Chen, Yang Huang, Xiaoxia Zuo, Liqin Zhu, Zhipeng Cai, Jing Wang, Yonggen Shen   +10 more
wiley   +1 more source

Analysis of the associations between color coordinates and pigments incolored mango progenies

Journal of Horticultural Sciences
The composition of pigments in mango peel and pulp is an important quality determinant due to their role in consumer attraction and nutrition of the fruit.
N R Sinchana Jain, M Sankaran, K S Shivashankara, K Hima Bindu, R Venugopalan, T Shaktivel, M R Dinesh   +6 more
doaj   +1 more source

Edible Biopolymer Coatings for Postharvest Preservation in Warm‐Chain Horticultural Supply Chain: Mechanisms, Materials, Design Strategies, and Future Directions

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Fresh fruit and vegetable postharvest losses reach 30%–50% between harvest and consumption, concentrated in low‐ and middle‐income countries where warm‐chain supply chains (20°C–35°C, 55%–85% relative humidity, intermittent handling) replace the refrigerated cold chains conventional technology assumes.
Olaoluwa Omoniyi Olarewaju, Olufunke Omowumi Fajinmi   +1 more
wiley   +1 more source

Mango Peel: An Eminent Food Source

Nutrition and Food Processing
India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing.
openaire   +1 more source

The Anti-Cancer Effect of Mangifera indica L. Peel Extract is Associated to γH2AX-mediated Apoptosis in Colon Cancer Cells

Antioxidants, 2019
Ethanolic extracts from Mangifera indica L. have been proved to possess anti-tumor properties in many cancer systems. However, although most effects have been demonstrated with fruit pulp extract, the underlying molecular mechanisms of mango peel are ...
Marianna Lauricella, Valentina Lo Galbo, Cesare Cernigliaro, Antonella Maggio, Antonio Palumbo Piccionello, Giuseppe Calvaruso, Daniela Carlisi, Sonia Emanuele, Michela Giuliano, Antonella D’Anneo   +9 more
doaj   +1 more source

Ultrasound-Assisted Enzymatic Extraction of Mangiferin From Mango (Mangifera indica L.) Peels: Process Optimization and Antioxidant Activity Evaluation

Journal of Analytical Methods in Chemistry
Mango peel is one of the main byproducts in mango processing. In order to improve the utilization and added-value of mango peel, effects of the ultrasound-assisted enzymatic method on the extraction rate of mangiferin from mango peel were investigated by
Kaiping Zhang, Yun Huang, Yanli Liu, Jiamin Ma, Qinjiabao Hu, Lingling He, Jiaoli Huang   +6 more
doaj   +1 more source