Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.03.032
Abstract: Abstract A full two-level factorial experiment design was employed to investigate the effects of temperature (75 and 85 °C), time (2 and 3 h) and initial pH(1.5 and 2.0) on the molecular composition of sugar beet pectin… read more here.
Keywords: pectin extraction; extraction; temperature; pectin ... See more keywords
Pectin extraction from Helianthus annuus (sunflower) heads using RSM and ANN modelling by a genetic algorithm approach.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.11.036
Abstract: In this work, Response Surface Methodology (RSM) and Artificial Neural Network coupled with genetic algorithm (ANN-GA) have been used to develop a model and optimise the conditions for the extraction of pectin from sunflower heads.… read more here.
Keywords: sunflower heads; genetic algorithm; pectin extraction; ann ... See more keywords
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Sign Up to like & getrecommendations! Published in 2018 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2018.03.022
Abstract: Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester… read more here.
Keywords: pectin extraction; extraction; food wastes; innovative approaches ... See more keywords
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.09.009
Abstract: Abstract Background Pectin (E−440) a naturally occurring complex heteropolysaccharide found in the cell wall and middle lamella of plants is widely used as a hydrocolloid, stabilizer, emulsifier, encapsulant, and gelling agent in foods. In addition,… read more here.
Keywords: antimicrobial properties; functionalization; assisted extraction; packaging ... See more keywords
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172683
Abstract: Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus… read more here.
Keywords: current advancements; pectin; extraction; advancements pectin ... See more keywords