Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in ter...

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Bibliographic Details
Main Authors: García-Villanova, B. (Author), Guerra-Hernández, E. (Author), Méndez-Albiñana, P. (Author), Montilla, A. (Author), Moreno, R. (Author), Muñoz-Almagro, N. (Author), Ruiz-Torralba, A. (Author), Villamiel, M. (Author)
Format: Article
Language:English
Published: Elsevier B.V. 2021
Subjects:
Article
berry
Berry pectin extraction
Celluclast
cellulase
Cellulase
chemical composition
Chemical Fractionation
chemistry
citric acid
Citric Acid
comparative study
concentration (parameter)
controlled study
conventional xtraction
degradation
Emulsifying properties
esterification
extraction
fractionation
Fragaria
fruit
Fruit
galacturonic acid
hydrophilicity
isolation and purification
molecular weight
Molecular Weight
monomer
monosaccharide
non conventional xtraction
nonhuman
Oil holding capacity
pectin
Pectins
physical chemistry
Ribes
Rosales
Rubus
Ultrasonics
ultrasound
Ultrasound bath
viscosity
Viscosity
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