Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction | Zendy

Merve Kaya | Zendy; António G. Sousa | Zendy; MarieJeanne Crépeau | Zendy; Susanne Oxenbøll Sørensen | Zendy; MarieChristine Ralet | Zendy

Open Access

Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction

Author(s) -

Merve Kaya,

António G. Sousa,

MarieJeanne Crépeau,

Susanne Oxenbøll Sørensen,

MarieChristine Ralet

Publication year - 2014

Publication title -

annals of botany

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.567

H-Index - 176

eISSN - 1095-8290

pISSN - 0305-7364

DOI - 10.1093/aob/mcu150

Subject(s) - pectin , orange (colour) , oxalic acid , nitric acid , food science , extraction (chemistry) , lime , chemistry , botany , biology , chromatography , biochemistry , organic chemistry , paleontology

Pectin is a complex macromolecule, the fine structure of which is influenced by many factors. It is used as a gelling, thickening and emulsifying agent in a wide range of applications, from food to pharmaceutical products. Current industrial pectin extraction processes are based on fruit peel, a waste product from the juicing industry, in which thousands of tons of citrus are processed worldwide every year. This study examines how pectin components vary in relation to the plant source (orange, lemon, lime, grapefruit) and considers the influence of extraction conditions on the chemical and macromolecular characteristics of pectin samples.

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