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, the demand for eco-friendly packaging materials to replace plastic is increasing.
Edible or biodegradable packaging films prepared from natural compounds such as …

Food processing plays a crucial role in coping up with the challenges against food security
by reducing wastage and preventing spoilage. The ultrasound technology has …

Background Fruits are the main source of pectin, with more than 90% of commercial pectins
being derived from fruit by-products. Fruit pectins are complex heterogeneous …

Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally
used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications …

Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

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

Pectin, a non-starch polysaccharide, is isolated as a byproduct from agro-processing and
has numerous applications in the pharmaceutical sector, such as drug delivery, wound …

Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary
sources, specific physicochemical structures, fermentability, and physiological properties in …

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 …