High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity. (15th July 2022)

• Record Type: Journal Article
• Authors: Torres-Gallo, Ramiro; Bayuelo-Bonilla, Sulibeth; Carpio-Ortiz, Luz; Barreto-Rodríguez, Genisberto; Tirado, Diego F.
• Other Names: Suksaeree Jirapornchai Academic Editor.
• Is Part Of: International journal of food science. Volume 2022(2022)
• Publication Date: 2022-07-15
• Subjects: Food -- Periodicals; Food industry and trade -- Periodicals; Food; Food Industry; Food; Food industry and trade; Periodicals; Electronic journals; Periodicals; Electronic journals; 664
• DOI: 10.1155/2022/4606024
• Languages: English
• ISSNs: 2356-7015

Abstract

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 (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.