Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer

Tanpong Chaiwarit (1) , Supuksorn Masavang , Joaquim Mahe (2, 3) , Sarana Sommano (4) , Warintorn Ruksiriwanich (1, 5) , Claire-Hélène Brachais (3) , Odile Chambin (6) , Pensak Jantrawut (1, 5)

1 Department of Pharmaceutical Sciences [Chiang Mai]
2 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 ICMUB - Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon]
4 Plant Bioactive Compound Laboratory [Chiang Mai University]
5 Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal [Chiang Mai University]
6 PAPC - Procédés Alimentaires et Physico-Chimie

Mots clés: Pectin from mango peel (MP); Biopolymer for film formulation

Domaines: Alimentation et Nutrition

Tanpong Chaiwarit, Supuksorn Masavang, Joaquim Mahe, Sarana Sommano, Warintorn Ruksiriwanich, et al.. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer. Food Hydrocolloids, 2020, 102, pp.105611. ⟨10.1016/j.foodhyd.2019.105611⟩. ⟨hal-02893502⟩