Background Fruits are the main source of pectin, with more than 90% of commercial pectins
being derived from fruit by-products. Fruit pectins are complex heterogeneous …

Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …

The aim of the study is to determine the physical, chemical, structural and thermal properties
of the pectins obtained from melon rinds, kiwifruit and pomeganate peels and compared with …

Red pomelo peel pectin, casein and egg albumin were mixed at various proportions to form
edible composite films using casting method. The effect of addition of pectin at different …

Pectin, due to its simple and cytocompatible gelling mechanism, has been recently exploited
for different biomedical applications including drug delivery, gene delivery, wound healing …

A central composite design was used to determine effects of pH (2.0–4.5), extraction
temperature (70–90° C) and time (120–240 min) on the yield, degree of methoxylation (DM) …

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 …

Recent rapid growth of the world's population has increased food demands. This
phenomenon poses a great challenge for food manufacturers in maximizing the existing …

Pectins are members of the more complex class of high molecular weight
heteropolysaccharides. They consist mainly of (1→ 4)-linked α-d-galacturonic acid residues …

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