Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889103 | Innovative Food Science & Emerging Technologies | 2005 | 11 Pages |
Abstract
Byproducts of mango processing amount to 35-60% of the total fruit weight. Their complete exploitation for further product recovery is a promising measure from both an environmental and economic point of view. In our previous study mango peels were found to be a rich source of pectin, with a high degree of esterification and phenolic compounds, like flavonol O- and xanthone C-glycosides. Therefore, two alternative processes for the combined recovery of pectin and polyphenols, which can easily be integrated in an existing pectin production process, were developed in the present study.
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Authors
Nicolai Berardini, Matthias Knödler, Andreas Schieber, Reinhold Carle,