High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

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...

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Bibliographic Details
Published in:International journal of food science 2022-07, Vol.2022, p.1-7
Main Authors: Torres-Gallo, Ramiro, Bayuelo-Bonilla, Sulibeth, Carpio-Ortiz, Luz, Barreto-Rodríguez, Genisberto, Tirado, Diego F.
Format: Article
Language:English
Subjects:
Agricultural wastes
Consumption
Energy efficiency
Ethanol
Experiments
Food industry
Food processing
Food processing industry
Fruits
Mangoes
Maturity
Pectin
Potassium
Processing industry
Quality management
Ripening
Solid wastes
Ultrasonic imaging
Ultrasound
Variance analysis
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Summary: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 (p>0.05) of time, and the highest yields were obtained at the lowest maturity stage (0) and lowest frequency (37 kHz). This latest condition (37 kHz) also yielded pectin with the highest gel strength, purity, and quality. This work demonstrated that the mango maturity stage influenced pectin extraction yield. Ultrasound-assisted extraction of pectin from mango peels could be an efficient approach toward waste valorisation and extraction of pectin with high yield and good quality attributes for the food industry.
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2022/4606024