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Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data]

dc.contributor.authorHussain, Shehzad
dc.contributor.authorSharma, Minaxi
dc.contributor.authorBhat, Rajeev
dc.contributor.departmentERA-Chair for Food (By-) Product Valorisation Technologies (VALORTECH). Estonian University of Life Scienceeng
dc.date.accessioned2021-06-29T13:22:02Z
dc.date.available2021-06-29T13:22:02Z
dc.date.issued2021
dc.description.abstractFruits 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.sponsorshipThe 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.urihttp://hdl.handle.net/10492/6922
dc.publisherEMU DSpace
dc.relationThe 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/foods10061330eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) ; openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectwaste valorisationeng
dc.subjectsea buckthorneng
dc.subjectsoluble dietary fibreeng
dc.subjectresponse surface methodologyeng
dc.subjecthydration propertieseng
dc.subjectdataeng
dc.titleValorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data]eng
dc.typeDataseteng

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