International journal of biological macromoleculesPectinsCoffeaCoffeeGelsHydrogen-Ion Concentration
Extraction of a low methoxylated pectin from coffee (Coffea arabica L.) pulp: Optimization process, chemical characterization and gelling ability.
Luis Henrique Reichembach, Carmen Lúcia de Oliveira Petkowicz
Published: 202510.1016/j.ijbiomac.2025.148550
Abstract
An optimization process for the acid extraction of pectin was performed using coffee (Coffea arabica L.) pulp as raw material, a major waste stream in coffee-producing regions. A central composite design (CCD) with 3 variables - pH, extraction time (…
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