Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
R Campos-Vega, KH Nieto-Figueroa… - Trends in Food Science & …, 2018 - Elsevier
Abstract Background Cocoa Pod Husk (CPH) is the main by-product from the coca industry
constituting 67–76% of the cocoa fruit weight. This waste represents an important, and …
constituting 67–76% of the cocoa fruit weight. This waste represents an important, and …
Advances in biomedical applications of pectin gels
Pectin, due to its simple and cytocompatible gelling mechanism, has been recently exploited
for different biomedical applications including drug delivery, gene delivery, wound healing …
for different biomedical applications including drug delivery, gene delivery, wound healing …
Pectin extraction from pomegranate peels with citric acid
PHF Pereira, TÍS Oliveira, MF Rosa… - International journal of …, 2016 - Elsevier
Pectins were extracted from pomegranate peels with citric acid, according to a central
composite design with three variables: pH (2–4), temperature (70–90° C), and extraction …
composite design with three variables: pH (2–4), temperature (70–90° C), and extraction …
Valorisation strategies for cocoa pod husk and its fractions
F Lu, J Rodriguez-Garcia, I Van Damme… - Current Opinion in …, 2018 - Elsevier
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 …
cocoa harvest, an important and economic crop in developing countries. It is a rich source of …
Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach
R Minjares-Fuentes, A Femenia, MC Garau… - Carbohydrate …, 2014 - Elsevier
An ultrasound-assisted procedure for the extraction of pectins from grape pomace with citric
acid as the extracting agent was established. A Box–Behnken design (BBD) was employed …
acid as the extracting agent was established. A Box–Behnken design (BBD) was employed …
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
CLO Petkowicz, LC Vriesmann, PA Williams - Food Hydrocolloids, 2017 - Elsevier
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 …
removal and then used to extract pectins giving rise to fractions FW and LW, respectively …
Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
Different extraction conditions were applied to investigate the effect of temperature,
extraction time and substrate–extractant ratio on pectin extraction from cocoa husks. Pectin …
extraction time and substrate–extractant ratio on pectin extraction from cocoa husks. Pectin …
Extraction optimization and physicochemical properties of pectin from melon peel
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 …
peel. A central composite design (CCD) was applied to study the effect of temperature (35 …
Pectins from alternative sources and uses beyond sweets and jellies: An overview
LH Reichembach, CL de Oliveira Petkowicz - Food Hydrocolloids, 2021 - Elsevier
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 …
been industrially produced from two types of raw material (citrus peel and apple pomace, by …
Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model
BM Yapo - Carbohydrate Polymers, 2011 - Elsevier
Pectic substances are a group of polysaccharides in plant cell walls and some mucilages,
which are endowed with multifunctional properties in muro as well as out of muro, such as …
which are endowed with multifunctional properties in muro as well as out of muro, such as …