High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energy-efficient high-intensity ultrasound-assisted...

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Bibliographic Details
Main Authors: Ramiro Torres-Gallo, Sulibeth Bayuelo-Bonilla, Luz Carpio-Ortiz, Genisberto Barreto-Rodríguez, Diego F. Tirado
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/4606024
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