Pectin is a complex versatile heteropolysaccharide of great importance to food,
pharmaceutical and cosmetic industries. It is widely used in the food industry due to its …

The addition of natural components with functional properties in novel food formulations
confers one of the main challenges that the modern food industry is called to face. New EU …

Three Moroccan citrus peels, such as orange, lemon, and bigarade, were chosen to extract
the pectin using Box Behnken Design. At a temperature of 90° C, pH= 1.5, and extraction …

Pectic polysaccharides have long been a challenging subject of research in the field of
macromolecular science, given their complex structures and wide range of biological effects …

The aim of this study was to investigate the influence of citric acid combined with high-
pressure processing (HPP) on the characteristics of pectic polysaccharide of …

Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different
extraction methods: subcritical water extraction (SCWE) and conventional acid extraction …

Pectin, an intricate anionic polysaccharide, is found in the middle lamella of higher plants'
cell walls. It is employed as a gelling agent, thickener, stabilizer, and dietary fiber due to its …

The potentially commercial sources of pectin are limited. Researchers have studied different
extraction methods using a wide variety of fruits and vegetables to obtain pectins with better …

Ohmic heating-assisted extraction has emerged as an effective method preferred in recent
years. This extraction method is affected by experimental factors such as temperature …

In this study, we utilized pressurized carbon dioxide (pCO 2) for pectin extraction from citrus
residues because of its potential to produce acid without chemicals, that is non-toxic, green …