Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace

Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace

Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%–25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained hig...

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Bibliographic Details
Main Authors: Beda M. Yapo, Kouassi L. Koffi
Format: Article
Language:English
Published: MDPI AG 2013-12-01
Series:Foods
Subjects:
cashew apple
low methoxy pectin
purification
molecular features
gelation
Online Access:http://www.mdpi.com/2304-8158/3/1/1

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