Food research international (Ottawa, Ont.)PectinsCitrusSurface-Active AgentsFruitAntioxidants
Surfactant-ultrasound synergy for pectin from Citrus reticulata peel: Enhancing structural integrity and functional properties.
Chao Cheng, Jiashuai Dong, Yunxin Yi, Qing Li, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Published: 202610.1016/j.foodres.2025.118186
Abstract
The structural integrity and functional characteristics of pectin are critically influenced by extraction methodologies. This study systematically compared conventional acid extraction (CAE), ultrasound-assisted acid extraction (UAE), surfactant-assi…
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