Film Properties of Pectin Obtained from Various Fruits’ (Lemon, Pomelo, Pitaya) Peels
Food by-products, as sources of high-value compounds, have shown great promise for formulating novel food packaging and edible films for food preservation. This work focused on extracting pectin from lemon, pomelo, and pitaya peels using an ethanol precipitation method. The degree of esterification...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Journal of Composites Science |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-477X/7/9/366 |