Growing fruit and vegetable processing industries generates a huge amount of by-products
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …

Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries,
mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are …

The aim of this study was to develop intelligent/active packaging by using chitosan/esterified
chitin nanofibers (CN) film matrix and anthocyanins from eggplant peel extract (EE) to …

Traditional extraction techniques have lost their optimum performance because of rising
consumer demand and novel technologies. In this regard, several techniques were …

Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using
microwave (MW) at 110° C/5 min, ultrasound (US) at 70° C/30 min and conventional heating …

This study aimed to optimize pectin extraction from crude cacao shell (CS) powder using
chemical method (pH 4 and 10, temperatures 60–80° C), ultrasound-assisted extraction …

Biowastes generated from the food processing industries cause environmental issues due to
nitrogen, phosphorous, macronutrients, and water contents. These nutrients make the …

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits
and 25% of all vegetables are wasted at the base of the food production chain. The …

The ultrasound-assisted extraction of pectin from walnut processing waste was optimized by
Box-Behnken design. The highest extraction yield (12.78±0.83%) was obtained at …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …