Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally
used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications …

Background Fruits are the main source of pectin, with more than 90% of commercial pectins
being derived from fruit by-products. Fruit pectins are complex heterogeneous …

Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids,
phenolic compounds, vitamins, and other compounds with a vast range of food applications …

Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from
orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), eg …

Apple (Malus domestica) is a reliable source of nutrients to increase the bioactive
compounds intake in the human body. In the market, the development of apple is still …

Background Climate change is a serious challenge for all humans, and global net-zero
targets can only be achieved with collaborative endeavors from various industries. Citrus is …

Pectic polysaccharides have long been a challenging subject of research in the field of
macromolecular science, given their complex structures and wide range of biological effects …

A simple and accurate method using high performance liquid chromatography (HPLC) with
dual wavelength detection was developed to simultaneously determine the contents of one …

Natural phenolic compounds are important classes of plant, microorganism, and algal
secondary metabolites. They have well-documented beneficial biological activities. The …

Background Polyphenols are important components of plants, and contribute to colour,
aroma and taste, as well as having many other functions. In recent years, considerable …