Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data]
dc.contributor.author | Hussain, Shehzad | |
dc.contributor.author | Sharma, Minaxi | |
dc.contributor.author | Bhat, Rajeev | |
dc.contributor.department | ERA-Chair for Food (By-) Product Valorisation Technologies (VALORTECH). Estonian University of Life Science | eng |
dc.date.accessioned | 2021-06-29T13:22:02Z | |
dc.date.available | 2021-06-29T13:22:02Z | |
dc.date.issued | 2021 | |
dc.description.abstract | Fruits and vegetable wastes/by-products of the dependent processing industries are considered to be a potential source of bioactive compounds. This fruit and vegetable waste is regarded as an underutilised resource and can be efficiently valorised to obtain value-added products. Sea buckthorn pomace is a valuable industrial waste/by-product obtained after juice production that contains bioactive, health promoting dietary fibres. After processing of the sea buckthorn berries (to obtain juice, jam and jellies), huge amounts of processing pomace is produced. Although, this pomace finds usage as animal feed or is simply discarded, owed to the lack of appropriate handling or processing facilities. As a result, significant amounts of nutrients are untapped and lost annually. The development of extraction techniques have validated the valorisation of pomace from fruits like sea buckthorn. Hence, the present study was designed to evaluate the effects of green extraction technologies such as ultrasonic-assisted extraction on the yield of soluble dietary fibre from sea buckthorn pomace. Response surface methodology coupled with Box–Behnken design was applied for optimization of SDF yield. Sonication temperature, sonication time and extraction power significantly increased the yield of soluble dietary fiber. | eng |
dc.description.sponsorship | The theme of this research article is based on the ongoing project VALORTECH, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No. 810630. In addition, funding received from Mobilitas Pluss ERA-Chair support (Grant No. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences) is also gratefully acknowledged. | eng |
dc.identifier.uri | http://hdl.handle.net/10492/6922 | |
dc.publisher | EMU DSpace | |
dc.relation | The data is related to the article: Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods 2021, 10, 1330. https://doi.org/10.3390/foods10061330 | eng |
dc.rights | Creative Commons Attribution 4.0 International (CC BY 4.0) ; openAccess | eng |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | waste valorisation | eng |
dc.subject | sea buckthorn | eng |
dc.subject | soluble dietary fibre | eng |
dc.subject | response surface methodology | eng |
dc.subject | hydration properties | eng |
dc.subject | data | eng |
dc.title | Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data] | eng |
dc.type | Dataset | eng |
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