Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing

被引：6
作者：
Adimas, Mekuannt Alefe [1 ]
Abera, Biresaw Demelash [1 ]
机构：
[1] Bahir Dar Univ, Bahir Dar Inst Technol, Fac Chem & Food Engn, POB 26, Bahir Dar, Ethiopia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 189卷
关键词：
By-products valorization; Source; Extraction; Purification; Application; Hydrocolloids; MICROWAVE-ASSISTED EXTRACTION; OPTIMIZATION; TEXTURE; IMPACTS; CARROT;
D O I：
10.1016/j.lwt.2023.115534
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Generation of by-products from fruits and vegetables has been increasing. This by-product is not considered as a raw material for the production of pectin especially in developing countries. Valorization of fruit and vegetable by-product for the extractions of valuable products such as pectin become a recent research area. Pectin is recently investigated for different applications in food industry. Therefore, in this review, the source, extraction, purification and application of pectin are presented in detail. It also gives a brief highlight to the hydrocolloidal properties of low methoxyl (LM) pectin and its role in low-fat yoghurt production.
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页数：9
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