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

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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Bibliographic Details
Main Authors: Rohan Sarkar, Lata Nain, Aditi Kundu, Anirban Dutta, Debarup Das, Shruti Sethi, Supradip Saha
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Nutrition
Subjects:
pectin oligosaccharides
Citrus sp
probiotic activity
lactobacillus fermentum
XRD
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.826250/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.826250/full

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