A study of green technologies for utilization of mango waste from fruit processing industry
Issued Date
2024
Copyright Date
2019
Language
eng
File Type
application/pdf
No. of Pages/File Size
xix, 121 leaves : ill.
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Eng. (Integrated Chemical Engineering))--Mahidol University, 2019
Suggested Citation
Anawat Kantrong A study of green technologies for utilization of mango waste from fruit processing industry. Thesis (M.Eng. (Integrated Chemical Engineering))--Mahidol University, 2019. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/91712
Title
A study of green technologies for utilization of mango waste from fruit processing industry
Author(s)
Advisor(s)
Abstract
Mango processing causes large amounts of waste, especially mango peel. A development of novel value-added product from mango wastes not only decreases the environmental impact but also increases the profit for mango product factories. In this study, green technology extraction methods including subcritical water extraction (SWE), enzymatic assisted extraction (EAE), ultrasonic assisted extraction (UAE), and ultrasonic assisted enzymatic extraction (UAEE) were studied on phenolic extractability and antioxidant capacity from mango peel. The optimum condition of SWE by Box-Behnken design for phenolic contents was pH 8, 1:80 (w/v), 40 min, and 220 ?C. The maximum amounts of phenolic and antioxidant capacity were 99.69 mg GAE/g DW and 25.95 mg AAE/g DW, respectively. SWE obtained phenolic contents 4 times higher than the other methods, but antioxidant capacity differed slightly from UAE and EAE. Additionally, UAEE method applied for enhancing phenolic extractability and antioxidant capacity at the ratio's 1:9 (w/v) could achieve higher phenolic contents 1.43 times and antioxidant capacity 2.04 times than EAE method. Therefore, the experimental data of this study could be used to develop products such as beverage and supplementary food for processing industries.
Description
Integrated Chemical Engineering (Mahidol University 2019)
Degree Name
Master of Engineering
Degree Level
Master's degree
Degree Department
Faculty of Engineering
Degree Discipline
Integrated Chemical Engineering
Degree Grantor(s)
Mahidol University