Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-
life that causes significant postharvest losses, which poses a major challenge for food …

Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,
4-linked d-galacturonic acids in common. They have been widely used as emulsifiers …

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 …

Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic
acid units. This Review discusses the chemistry of pectin, including its composition and …

Grape pomace is one of the most abundant solid by-products generated during winemaking.
A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids …

Grapes, particularly the species Vitis vinifera L., are one of the most widely grown crops in
the world. Winemaking processes generate a high amount of residues, which currently pose …

This work evaluated the efficiency of Subcritical Water Extraction (SWE) and Pressurized
Natural Deep Eutectic Solvents (P-NaDESs) under different temperatures (100, 120, 140 …

Abstract Concept of waste to wealth is a hot topic with research ongoing globally to reduce
carbon footprint. In an effort to follow up this cause present study focused on tomato industry …

Fruit waste has significant valorization potential as a source of pectin for use in numerous
applications. The initial objective was to determine the optimal parameters of conventional …

Pectins are members of the more complex class of high molecular weight
heteropolysaccharides. They consist mainly of (1→ 4)-linked α-d-galacturonic acid residues …