Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate

Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate

Traditional production of low-methoxyl pectin (LMP) is labor-intensive and environmentally harmful. This study explores using citric acid/sodium citrate as a green extractant for valorizing LMPs from apple pomace. Two types of pectin, AP-5 and AP-8, were extracted at pH 5.0 and 8.0, resulting in LMP...

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Bibliographic Details
Main Authors: Rui Guo, Rong Fan, Jiaxuan Hu, Xinyue Zhang, Lin Han, Min Wang, Caian He
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Apple pomace
Low-methoxyl pectin
Rheological property
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008988
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