The Experts below are selected from a list of 96 Experts worldwide ranked by ideXlab platform
Antonio F Patti - One of the best experts on this subject based on the ideXlab platform.
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lemon juice based extraction of pectin from mango peels waste to wealth by sustainable approaches
ACS Sustainable Chemistry & Engineering, 2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive.
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Lemon Juice Based Extraction of Pectin from Mango Peels: Waste to Wealth by Sustainable Approaches
2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive
Jhumur Banerjee - One of the best experts on this subject based on the ideXlab platform.
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lemon juice based extraction of pectin from mango peels waste to wealth by sustainable approaches
ACS Sustainable Chemistry & Engineering, 2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive.
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Lemon Juice Based Extraction of Pectin from Mango Peels: Waste to Wealth by Sustainable Approaches
2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive
Everson Alves Miranda - One of the best experts on this subject based on the ideXlab platform.
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determination of crystal growth rate for porcine insulin crystallization with co2 as a volatile Acidifying Agent
Chemical Engineering and Processing, 2012Co-Authors: Gisele Atsuko Medeiros Hirata, Andre Bernardo, Everson Alves MirandaAbstract:Abstract Crystallization is controlled by two steps that determine the quality and the final size of the product, nucleation and growth, which are functions of supersaturation. Recently, Hirata et al. [1] crystallized insulin using CO 2 as a volatile acid to impose supersaturation on the system. The objective of the present work was to determine the growth kinetics of insulin crystallization in 50 mM NaHCO 3 solution with 0.4 mM ZnCl 2 in a CO 2 atmosphere at 15 °C, adjusting the parameters of the equation G = k g × S g to the experimental data. The solubility of insulin in the NaHCO 3 /CO 2 /ZnCl 2 system at 15 °C was determined as a function of pH in the range of 6.30–7.34. The crystal growth data allowed determination of the growth order “ g ” ( g = 2.9). Although protein crystallization has some features that differ from the crystallization of less complex molecules, the apparent growth kinetics of insulin were successfully analyzed here with the same empirical methods used for small molecules, which can easily be scaled up for industrial applications to achieve specific size and purity, the goals of industrial crystallization. The method used in this work is a useful tool for describing and simplifying optimization of industrial protein crystallization processes.
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crystallization of porcine insulin with carbon dioxide as Acidifying Agent
Powder Technology, 2010Co-Authors: Gisele Atsuko Medeiros Hirata, Andre Bernardo, Everson Alves MirandaAbstract:Abstract Recent studies on the use of volatile electrolytes such as CO2 in protein precipitation showed that these Agents are a promising alternative to the conventional acids. This use of volatile electrolytes prevents protein denaturation due to local pH extremes, and saline effluent generation is greatly reduced, as the volatile electrolyte may be separated and recovered from solution just by pressure release. In this work, insulin was successfully crystallized in the presence of zinc using CO2 as Acidifying Agent. The crystals obtained were rhombohedral, a common shape for porcine insulin crystals that contain zinc in their structure, and their average size varied with the mixing applied.
Amit Arora - One of the best experts on this subject based on the ideXlab platform.
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lemon juice based extraction of pectin from mango peels waste to wealth by sustainable approaches
ACS Sustainable Chemistry & Engineering, 2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive.
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Lemon Juice Based Extraction of Pectin from Mango Peels: Waste to Wealth by Sustainable Approaches
2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive
Douglas R Macfarlane - One of the best experts on this subject based on the ideXlab platform.
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lemon juice based extraction of pectin from mango peels waste to wealth by sustainable approaches
ACS Sustainable Chemistry & Engineering, 2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive.
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Lemon Juice Based Extraction of Pectin from Mango Peels: Waste to Wealth by Sustainable Approaches
2016Co-Authors: Jhumur Banerjee, R Vijayaraghavan, Amit Arora, Douglas R Macfarlane, Antonio F PattiAbstract:Valorization of mango peels to recover pectin has the potential to increase the economic viability of a biorefinery utilizing this waste resource. Replacement of conventional mineral acids used for extraction of pectin with natural food grade acids would assist in making the process more environmentally friendly and safe for food applications. In this work, we have evaluated the effect of a natural Acidifying Agent, lemon juice, in combination with sonication, on pectin extraction. Sonication was used for 20 min at 80 °C, compared to the conventional process which involves boiling for 150 min, thus improving the energy cost of the process considerably. More than 26%w/w of the mass of dried mango peel was extracted as pectin; this was classified as low methoxyl pectin (degree of esterification ≤ 50%). Pectin having this DE is of importance in low calorie food products as a nutraceutical additive
