Results 41 to 50 of about 5,510 (215)

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
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

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Development of pectin from durian rind for application as functional ingredient and cryoprotective agent in frozen foods

Food Chemistry Advances
Durian rind pectin, a sustainable polysaccharide sourced from agricultural waste, offers a valuable avenue for converting by-products into functional ingredients. This research investigated pectin extracted from Monthong durian (Durio zibethinus) at pH 2
Wattinee Katekhong, Utoomporn Surayot, SangGuan You, Nathdanai Harnkarnsujarit, Suwalee Fong-in, Phatthranit Klinmalai   +5 more
doaj   +1 more source

Preparation and Characterization of Pectin-based Biopolymer from Combination of Coffee and Cocoa Husks as Agroindustrial Waste Utilization [PDF]

BIO Web of Conferences
Coffee and cocoa are among the largest commodities in Indonesia. During the processing, high amounts of these husks are generated as agricultural waste that contains pectin, which applicable to be used for biopolymers.
Alfiansyah Putra, Pradika Guntara Very, Perdhana Ridwansyah Micko, Sipayung Mumtaz Hatta Niha’i, Santoso Wahyu Duwi, Lestari Prieskarinda   +5 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Pectin: Extraction, modification, and its application [PDF]

BIO Web of Conferences
Pectin is a complex polysaccharide found in plant cell walls and consists of galacturonic acid residues. Pectin can be extracted from agricultural biomass, fruit and vegetable processing waste by several methods.
Xyzquolyna Deyvie, Sugiyono, Suyatma Nugraha E., Wulandari Nur   +3 more
doaj   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels

Gels
Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques—microwave-assisted extraction (MAE) and ...
Florina Dranca, Silvia Mironeasa
doaj   +1 more source

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source