ArticleFoods (Basel, Switzerland)2024
Optimization of Pectin Extraction from Melon Peel as a New Source of Pectin and Pectin Hydrolysate with Prebiotic Potential.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Phytochemical Profiling and Characterization of Honeydew, Cantaloupe, and Galia Melon Peel Extracts for Potential Prebiotic Activities.Food science & nutrition · 2026Article
- Fermentation-Mediated Enhancement of Safety, Thermal Stability, Bioaccessibility, and Health-Promoting Potential of Watermelon Peel Polyphenol Extract.Applied biochemistry and biotechnology · 2025Article
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6 authors.
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Abstract
Food wastes have a large number of functional ingredients that have potential for valorization. Melon peels are increasingly produced as waste in food industries in Thailand. This study aimed to optimize pectin extraction conditions from melon peel for its prebiotic potential. Optimization was conducted using a response surface methodology and Box-Behnken experimental design. An analysis of variance indicated a significant interaction between the extraction conditions on extraction yield and degree of esterification (DE). These include pH and solvent-to-sample ratio. The conditions for the extraction of pectin with low DE (LDP), medium DE (MDP) and high DE (HDP) were optimized. Pectin hydrolysate from LDP, MDP and HDP was prepared by enzymatic hydrolysis into LPEH, MPEH and HPEH, respectively. LDP, MDP, HDP, LPEH, MPEH and HPEH were compared for their efficiency in terms of the growth of three probiotic strains, namely
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