Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water

Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water

Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydroge...

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Bibliographic Details
Main Authors: Yanlong Cui, Shuang Wang, Shuxuan Wang, Siyue Cao, Xin Wang, Xin Lü
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: X
Subjects:
Persimmon peel
Pectin
Subcritical water
Gut microbiota
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752200284X

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