Growing fruit and vegetable processing industries generates a huge amount of by-products
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …

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 …

Background Polysaccharides as biologically essential macromolecules widely exist in
plants, animals, and microorganisms. In food industries, they are often used to change …

Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …

Globally the generation and mismanagement of waste from fruit processing and post-harvest
impose a severe burden on waste management strategies along with environmental …

Subcritical water is a “green” method of extraction and modification of pectin being explored
in recent times. While the conventional acid extraction degrades the side chains and …

From first-hand understanding of pectin molecular structure and physiological effects up to
new production methods and applications, significant insightful knowledge of pectin …

The food production industry is a significant contributor to the generation of millions of
tonnes of waste every day. With the increasing public concern about waste production …

Abstract Background Rhamnogalacturonan I (RG-I) is composed of a backbone of repeating
disaccharide units→ 2)-α-L-Rhap-(1→ 4)-α-D-GalpA-(1→ with neutral sugar sidechains …

Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted
extraction, enzyme-assisted extraction–with cellulase and Celluclast 1.5 L, ultrasound …