ArticleInternational journal of food science2022
High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity.
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Decoding dietary pectin: from structural complexity and microbial CAZyme-PUL networks to cross-feeding and host-beneficial metabolites.Gut microbes · 2026Review
- Oligogalacturonic acids from citrus pectin: structural characterization and mechanistic insights into hydrophobic-antibacterial effect.Bioprocess and biosystems engineering · 2026Article
- Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream.International journal of food science · 2025Article
- Application of ultrasound technology for the effective management of waste from fruit and vegetable.Ultrasonics sonochemistry · 2024Review
- Physicochemical and antioxidant properties of pectin fromFrontiers in nutrition · 2024Article
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Authors and funding
5 authors.
Funding
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Abstract
Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energy-efficient high-intensity ultrasound-assisted extraction (HIUAE) to extract pectin from mango peels. The analysis considered the ripening stage of the fruit (0, 2, and 4), HIUAE frequency (37 kHz and 80 kHz), and extraction time (20 min, 25 min, and 30 min). Extractions of pectin from mango peels with HIUAE have been fairly studied. However, this work differs from those studies in including mango maturity grade as a factor. Pectin extraction yields ranged from 13% to 30%, with no influence (
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Registered trials
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