The projection of world population growth with concurrent generation of large volumes of
agro-industrial waste that negatively affect the environment is of great concern. Therefore …

Cocoa pod husk (CPH) is the main by-product (ca. 70–75% weight of whole fruit) of the
cocoa harvest, an important and economic crop in developing countries. It is a rich source of …

A new UV spectrophotometry based method for determining the concentration and carbon
content of carbohydrate solution was developed. This method depends on the inherent UV …

Fresh and lyophilized watermelon rinds were treated with boiling ethanol for pigment
removal and then used to extract pectins giving rise to fractions FW and LW, respectively …

Different extraction conditions were applied to investigate the effect of temperature,
extraction time and substrate–extractant ratio on pectin extraction from cocoa husks. Pectin …

In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon
peel. A central composite design (CCD) was applied to study the effect of temperature (35 …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …

Box-Behnken design (BBD) was performed via ultrasound-assisted system to optimize
extraction yield and total antioxidant ability of polysaccharides from Suaeda fruticosa. Three …

In this study, the effect of aqueous extraction conditions (temperature of 70–90° C, time of 60–
180 min, and liquid/solid ratio (LSR) of 20–40 v/w) on the yield and degree of esterification …

Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk
with or without a previous step consisting of a supercritical fluid extraction of phenols. By …