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Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water

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Unavoidable food supply chain waste : Acid-free pectin extraction from mango peel: Via subcritical water. / Xia, H.; Matharu, A. S.

In: FARADAY DISCUSSIONS, Vol. 202, 2017, p. 31-42.

Research output: Contribution to journalArticle

Harvard

Xia, H & Matharu, AS 2017, 'Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water', FARADAY DISCUSSIONS, vol. 202, pp. 31-42. https://doi.org/10.1039/c7fd00035a

APA

Xia, H., & Matharu, A. S. (2017). Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water. FARADAY DISCUSSIONS, 202, 31-42. https://doi.org/10.1039/c7fd00035a

Vancouver

Xia H, Matharu AS. Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water. FARADAY DISCUSSIONS. 2017;202:31-42. https://doi.org/10.1039/c7fd00035a

Author

Xia, H. ; Matharu, A. S. / Unavoidable food supply chain waste : Acid-free pectin extraction from mango peel: Via subcritical water. In: FARADAY DISCUSSIONS. 2017 ; Vol. 202. pp. 31-42.

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@article{9d7ef42ac7e141baae02c0825f27326c,
title = "Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water",
abstract = "Mango peel is the major by-product of mango processing, and compromises 7-24{\%} of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34{\%} was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and 13C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and 13C solid-state NMR spectroscopy, and a high DE (>70{\%}) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21st century.",
author = "H. Xia and Matharu, {A. S.}",
note = "{\circledC} The Royal Society of Chemistry 2017. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details.",
year = "2017",
doi = "10.1039/c7fd00035a",
language = "English",
volume = "202",
pages = "31--42",
journal = "FARADAY DISCUSSIONS",
issn = "1364-5498",
publisher = "The Royal Society of Chemistry",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Unavoidable food supply chain waste

T2 - Acid-free pectin extraction from mango peel: Via subcritical water

AU - Xia, H.

AU - Matharu, A. S.

N1 - © The Royal Society of Chemistry 2017. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details.

PY - 2017

Y1 - 2017

N2 - Mango peel is the major by-product of mango processing, and compromises 7-24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34% was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and 13C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and 13C solid-state NMR spectroscopy, and a high DE (>70%) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21st century.

AB - Mango peel is the major by-product of mango processing, and compromises 7-24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34% was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and 13C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and 13C solid-state NMR spectroscopy, and a high DE (>70%) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21st century.

UR - http://www.scopus.com/inward/record.url?scp=85029842910&partnerID=8YFLogxK

U2 - 10.1039/c7fd00035a

DO - 10.1039/c7fd00035a

M3 - Article

VL - 202

SP - 31

EP - 42

JO - FARADAY DISCUSSIONS

JF - FARADAY DISCUSSIONS

SN - 1364-5498

ER -