BIOTECHNOLOGY FOR THE PRODUCTION OF PECTIN FROM FOOD WASTE
https://doi.org/10.5281/zenodo.15043355
Keywords:
Pectin, lemon, mango, orange, jelly, marmalade, Olive, emulsification, pharmaceuticals, cosmeticsAbstract
Today, the problem of the effective use of food waste is one of the pressing issues. In particular, pectin from fruit and vegetable waste is widely used in the food, pharmaceutical and cosmetic industries. This thesis analyzes technologies for obtaining pectin from these waste, environmentally friendly methods and ways to improve production efficiency. The introduction of waste-free technologies and the economic and environmental importance of pectin are also discussed. This study serves to expand the possibilities of creating a value-added product by recycling food waste.
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References
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