Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

• DOI: 10.1111/jfpp.16476
• Publication Date: 2022-02-22T04:58:47Z
• Authors: Tapasya Kumari; Amit Baran Das; Sankar Chandra Deka
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

The present study focused on the utilization of green pea peel (GPP) by-product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various methods viz., alkaline extraction, ultrasound-assisted and method (ODF) employed vis-à-vis effect yield, kinetics, thermal stability, morphological, functional properties IDF. Ultrasound-assisted alkali optimized to extract IDF found be best standardized rotatable central composite design with time 30 min, amplitude 30%, solid liquid ratio (1:20), NaOH concentration 1.2 mol/L. ODF evinced biologically rich higher water oil holding capacities low peak final transition temperature. morphology also varied distinctly processes. conclusively evidenced that it has immense potential scale up in fulfilling commercial demand Novelty impact statement enormous food processing industries developing foods could unleash health benefit properties. minimize environmental footprint wastage disposal issues. developed from economic feasibility among sectors beverage, dairy, meat, other health-promoting industries. Extraction a suitable GPP discarded largely hitherto generating substantial benefits every year can an innovative approach ingredients.