Results 61 to 70 of about 100,894 (310)

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

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +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

In Vitro Activity of Citrus IntegroPectin Against Breast Cancer and Colon Cancer

ChemFoodChem, EarlyView.
Image shows microscopic photographs of MCF‐7 cells in the presence of lemon, red orange, and sweet orange IntegroPectin bioconjugates at 0.5 or 1.0 mg/mL concentration after 24 h next to a photograph of MCF‐7 cells as such (control). ABSTRACT We investigate the ability of IntegroPectin bioconjugates obtained via acoustic cavitation of lemon, red orange,
Claudia D'Anna, Caterina Di Sano, Giovanna Li Petri, Giuseppe Angellotti, Rosaria Ciriminna, Mario Pagliaro   +5 more
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

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

Preparation and Characterization of Chitosan-Coated Pectin Aerogels: Curcumin Case Study

Molecules, 2020
The following study describes the preparation of pectin aerogels and pectin aerogels coated with an external layer of chitosan. For the preparation of chitosan-coated pectin aerogels, a modified coating procedure was employed.
Milica Pantić, Gabrijela Horvat, Željko Knez, Zoran Novak   +3 more
doaj   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source