Innovation Owner
นาย Sirada Sungsinchai
Advisor
Details
This project focuses on extracting pectin from mango peel waste using ultrasound-assisted extraction. This eco-friendly method reduces chemical usage and adds sustainable value to food industry applications.
Mangoes are nutritious fruits, but processing generates peel waste rich in antioxidants and pectin, which is valuable for the food industry. Ultrasound-assisted extraction is an environmentally friendly method that reduces the use of hazardous chemicals. Pectin produced from mango peels can be applied in food products, effectively utilizing waste and creating sustainable added value.
Objective
The objectives are to produce high-quality pectin with low moisture and water activity, excellent cold-water solubility, high viscosity, and versatility for use as a thickening agent or film-forming component.
- The produced pectin has low moisture and low water activity (aw).
- It exhibits excellent solubility in water without the need for heat.
- It provides high viscosity even when used in small quantities.
- It can be used as a thickening agent in food products.
- It can be utilized as a component in the production of edible films.
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