Ultrasound-Assisted Extraction of Chlorophyll from Pea Pod Waste: Optimization, Kinetics, and Stability Study

Presently, natural pigments from plant sources are in limelight. This study is focused to provide a feasible technology route for effective utilization of garden pea waste as a source of natural green pigment (chlorophyll). The extraction parameters were optimized with a three-variable, three-level...

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Veröffentlicht in:	Food analytical methods 2023-08, Vol.16 (8), p.1358-1369
Hauptverfasser:	Pooja B.K., Sethi, Shruti, Joshi, Alka, Varghese, Eldho, Kaur, Charanjit, Kumar, Rajesh, Shridhar
Format:	Artikel
Sprache:	eng
Schlagworte:	activation energy Analytical Chemistry Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Ethanol Food Food industry Food Science Fourier transforms Functional groups Infrared analysis Infrared spectroscopy Kinetics Microbiology Optimization Parameters Peas Pigments Pisum sativum subsp. sativum var. sativum Sonication Spectral analysis spectroscopy Spectrum analysis temperature Thermal stability ultrasonic treatment wastes
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