{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(24)"],"submitter":["Liang Y"],"pubmed_abstract":["Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel."],"journal":["Foods (Basel, Switzerland)"],"pagination":["3995"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9777908"],"repository":["biostudies-literature"],"pubmed_title":["Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability."],"pmcid":["PMC9777908"],"pubmed_authors":["Yang Y","Zheng X","Sheng Z","Ai B","Liang Y","Wang S","Zheng L","Xiao D"],"additional_accession":[]},"is_claimable":false,"name":"Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability.","description":"Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Dec","modification":"2025-04-21T23:21:32.572Z","creation":"2025-04-05T19:05:44.168Z"},"accession":"S-EPMC9777908","cross_references":{"pubmed":["36553737"],"doi":["10.3390/foods11243995"]}}