De-Oiled Citrus Peels as Feedstock for the Production of Pectin Oligosaccharides and Its Effect on Lactobacillus fermentum, Probiotic Source

Following the extraction of essential oil, citrus (Mousambi, Kinnow, and Orange) peel wastes were used to produce pectin. The yield of essential oil and pectin was maximum in orange. Pectin was characterized by Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) spectroscopy....

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Detalles Bibliográficos
Autores principales: Sarkar, Rohan, Nain, Lata, Kundu, Aditi, Dutta, Anirban, Das, Debarup, Sethi, Shruti, Saha, Supradip
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9152367/
https://www.ncbi.nlm.nih.gov/pubmed/35656157
http://dx.doi.org/10.3389/fnut.2022.826250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9152367/
https://www.ncbi.nlm.nih.gov/pubmed/35656157
http://dx.doi.org/10.3389/fnut.2022.826250

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