Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and d...

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Bibliographic Details
Main Authors: Angela Gurev, Tatiana Cesko, Veronica Dragancea, Aliona Ghendov-Mosanu, Adela Pintea, Rodica Sturza
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
apple pectin
ultrasound
microwave
extraction
phenolic content
antioxidant effect
Online Access:https://www.mdpi.com/2304-8158/12/14/2773

Internet

https://www.mdpi.com/2304-8158/12/14/2773

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