Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit
different structures depending on its source or extraction method. The extraction of pectin …

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 …

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 …

The antioxidant and antimicrobial activities of polysaccharides extracted by microwave-
assisted extraction (MAE) were reviewed. An ascending dose-dependent manner was found …

Morchella sp. is a kind of precious medicinal and edible fungus with a unique flavor and is
rich in various amino acids and organic germanium needed by the human body. Most …

This research studied chemical and thermal treatments of rosehip husk (RH), from invasive
species in Patagonia Rosa rubiginosa, which is considered a main waste in the seed-oil …

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits
and 25% of all vegetables are wasted at the base of the food production chain. The …

Natural biopolymers (carbohydrates and proteins) are the family of natural polymers that are
widely used in wound healing. This is due to their biocompatibility and their chemical …

After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …

Every year, more than 50 million metric tons of apples are produced, and apple pomace is
frequently discarded as waste in the food industry. Apple pomace, a byproduct of apple juice …