The aim of this study is to develop an extraction method for the producing of a safe and efficient source of antioxidant compounds from fresh and pre-treated sweet orange (Citrus sinensis cv shahsavari) peel. Three types of solvents (100% ethanol, 100% water and ethanol-water mixtures at the ratios of 35:65 and 65:35, v/v), three duration times (60, 120 and 240 min) were chosen as the parameter...

most consumers prefer natural coatings to the chemical ones to act as an enhancement of storage quality of fruits. in this research, quality of thomson oranges coated with chitosan-clay nano composite edible coating plus fungicide-wax chemical coating was compared with a non-coated sample during storage for a period of 3 months through a factorial design (3×4). orange samples were kept in a col...

Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...

Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligo...

The aim of present work was to extract pectin from dried orange fruit peels to assess its binding property in tablets using paracetamol as model drug. Initially orange fruit peel powder was subjected to simple water based soxhlet extraction and pectin was isolated using ethyl alcohol as precipitating agent. Thereafter, four batches were formulated using pectin in different proportions. A refere...