2018
DOI: 10.1016/j.foodchem.2017.10.055
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Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor

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Cited by 45 publications
(11 citation statements)
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“…Other authors reported the use of Viscozyme to obtain POS from different origins, either directly from pectin-rich byproducts, such as lemon peel, orange peel, and sugar beet pulp, 3,4,34 or pectin isolated from sugar beet pulp, onion skins, rapeseed cake, and PGA. 5,6,30,35 Our results agree with these studies where high amounts of low M w POS were obtained. On the other hand, Glucanex has been employed in the digestion of protoplasts from fungal spores 36 and to obtain POS and modified pectin from artichoke pectin.…”
Section: Journal Of Agricultural and Food Chemistrysupporting
confidence: 92%
See 1 more Smart Citation
“…Other authors reported the use of Viscozyme to obtain POS from different origins, either directly from pectin-rich byproducts, such as lemon peel, orange peel, and sugar beet pulp, 3,4,34 or pectin isolated from sugar beet pulp, onion skins, rapeseed cake, and PGA. 5,6,30,35 Our results agree with these studies where high amounts of low M w POS were obtained. On the other hand, Glucanex has been employed in the digestion of protoplasts from fungal spores 36 and to obtain POS and modified pectin from artichoke pectin.…”
Section: Journal Of Agricultural and Food Chemistrysupporting
confidence: 92%
“…POS can be obtained from depolymerization of raw materials or purified pectins mainly extracted from apple, citrus peel, and sugar beet byproducts, using enzymes, chemical reagents (acids), or combined methods. , Also, other substrates, such as onion skins, rapeseed cake, and artichoke pectin, have been used to obtain POS.…”
Section: Introductionmentioning
confidence: 99%
“…POS are obtained by the depolymerization of pectin, a plant complex macromolecule made up of several monosaccharides [101]. Pectins are most importantly composed of a linear backbone of α-(1→4)-linked D-Galacturonic acid (GalA) units that can be partially acetylated and/or methylated [102].…”
Section: Non-digestible Oligosaccharidesmentioning
confidence: 99%
“…filtration of fruit juice or olive mill waste water) and pectin causes membrane fouling (Gebreyohannes et al, 2013). In the work carried out by Baldassarre et al (2018), a discon tinuous (used as pre-treatment) and a continuous membrane reactor with free enzyme were used. This permitted to increase the volumetric productivity up to five times, demonstrating a real advantage respect to the traditional batch reactor.…”
Section: Pectirzase and Mer In Biorefineriesmentioning
confidence: 99%