A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties.

ABSTRACT: Traditional methods of pectin extraction led to drop quality, yield, functional properties, and excessive time. The objective of our research is to produce high-quality pectin from apple pomace as food processing by-product. Four nonconventional methods of extraction (microwave, ultrasound, citric acid, and organic acid mixture (citric acid, ascorbic acid, and acetic acid)) were compared to conventional extraction of pectin in terms of yields, thermal behavior, functional groups, antioxidant activity, and functional properties. Citric acid extraction method gave the highest yield (22%) compared to other methods. The extraction of pectin by organic acid mixture maximized the galacturonic acid index to 87.58%;. Also, it was changed from structural into: compacted, multilaminated, and flaky s

SUBMITTER: Mahmoud MH 

PROVIDER: S-EPMC9792233 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature