Assessing Green Methods for Pectin Extraction from Waste Orange Peels
Anno: 2021
Autori: Benassi L., Alessandri I., Vassalini I.
Affiliazione autori: Univ Brescia, Environm Sustainabil Lab, B LabNet, Via Branze 45, I-25123 Brescia, Italy; UdR Brescia, INSTM, Via Branze 38, I-25123 Brescia, Italy; Univ Brescia, Mech & Ind Engn Dept, Chem Technol Lab, Via Branze 38, I-25123 Brescia, Italy; CNR INO, Via Branze 38, I-25123 Brescia, Italy; Univ Brescia, Dept Informat Engn, Via Branze 38, I-25123 Brescia, Italy.
Abstract: In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.
Giornale/Rivista: MOLECULES
Volume: 26 (6) Da Pagina: 1766-1 A: 1766-17
Maggiori informazioni: This work was carried out with the support of Ministero Italiano delle Politiche Agricole, Alimentari, Forestali e del Turismo (MIPAAFT) in the framework of the RESTART project.Parole chiavi: sustainability; pectin; hydrogels; green extraction; orange peel; food waste; energy consumptionDOI: 10.3390/molecules26061766Citazioni: 47dati da “WEB OF SCIENCE” (of Thomson Reuters) aggiornati al: 2025-02-16Riferimenti tratti da Isi Web of Knowledge: (solo abbonati) Link per visualizzare la scheda su IsiWeb: Clicca quiLink per visualizzare la citazioni su IsiWeb: Clicca qui