Xia, H. and Matharu, A. S. orcid.org/0000-0002-9488-565X (2017) Unavoidable food supply chain waste : Acid-free pectin extraction from mango peel: Via subcritical water. FARADAY DISCUSSIONS. pp. 31-42. ISSN 1364-5498
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.
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Copyright, Publisher and Additional Information: | © 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. |
Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Sciences (York) > Chemistry (York) |
Depositing User: | Pure (York) |
Date Deposited: | 09 Feb 2017 10:00 |
Last Modified: | 06 Dec 2023 11:42 |
Published Version: | https://doi.org/10.1039/c7fd00035a |
Status: | Published |
Refereed: | Yes |
Identification Number: | https://doi.org/10.1039/c7fd00035a |
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