Radhai Sri, S (2018) Analysis of Physio-Chemical Properties of Mangosteen Rind Extract from industrial waste. International Journal of Trend in Scientific Research and Development, 2 (6). pp. 1522-1523. ISSN 2456-6470

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Abstract

The food industry generates a large amount of wastes
or by-products annually around the world from a
variety of sources. By-products are the main raw
materials for the formulation of functional foods in
the food industry. Fruit and vegetable wastes are
produced in large quantities in markets and their
recovery could be employed for the production of
nutraceuticals and functional foods. The food waste
can be reduced by extraction of high-value
components such as proteins, flavor compounds, and
phytochemicals which can be re-used as
nutraceuticals ingredients. High potential
nutraceutical from underutilized fruit parts was
selected for the study. Mangosteen fruit rind contains
xanthones which have antioxidant, anti-proliferation
and anti-microbial activity that are not reported in any
other fruit. The pericarp or fruit hull of mangosteen
rich in Xanthones from industrial waste were selected
for the study. The physio-chemical properties of
mangosteen rind were analyzed. The resultant
properties of mangosteen rind were compared with
the commercial sample, which complies with the
specification.

Item Type: Article
Uncontrolled Keywords: Industrial waste, mangosteen, physio chemical properties, nutraceutical
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 06 Jan 2023 09:58
Last Modified: 06 Jan 2023 09:58
URI: http://ir.psgcas.ac.in/id/eprint/1695

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