Results 91 to 100 of about 75,700 (314)

Isolation and structural evaluation of pectin, pectin-based polymer blends, composites, IPNs and gels

, 2023
Pectin is a structural heteropolysaccharide containing d-galacturonic acid units with linkage α-(1–4). Extraction, purification/concentration, and drying are steps in pectin production.
Salami, Maryam, Moreno, F. Javier, Miran, Mona, Emam-Djomeh, Zahra, Montilla, Antonia   +4 more
core   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Oral drug release systems based on pectin

, 2014
Pectin is a natural polysaccharide and its specific enzymatic degradability by colonic microbiota makes it a promising material for designing drug release systems, mainly those intended for targeting drugs to the colon.
de Oliveira Cardoso, Valéria Maria [UNESP], Meneguin, Andréia Bagliotti [UNESP], Cury, Beatriz Stringhetti Ferreira [UNESP], Prezotti, Fabíola Garavello [UNESP]   +3 more
core  

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

CHARACTERIZATION AND PHARMACEUTICAL EVALUATION OF DAUCUS CAROTA PECTIN AS A SUSPENDING AGENT IN ORAL DOSAGE FORMS

International Journal of Pharmacy & Integrated Health Sciences
Background: Suspensions are equilibrated two-phased thermodynamically unstable systems increasingly used in the stability and bioavailability enhancement of a myriad of drug substances. Biodegradable, biocompatible and cost-effective biopolymers such as
Frederick William Akuffo Owusu, Prince George jnr Acquah, Mariam El Boakye-Gyasi, Marcel Tunkumgnen Bayor, Desmond Asamoah Bruce Otu, Sarah Amankra Meta, Ama Amankwah Adu-Boampong   +6 more
doaj   +1 more source

Effects of Drying Methods on the Structural, Rheological, and Gelation Properties of Lemon Pectin [PDF]

Shipin Kexue
This study compared the differences in structural, rheological, and gelling properties between pectin extracted from fresh (SF) and dried (GF) lemon peel. The results indicated that drying treatment significantly altered the molecular structure of pectin.
MA Danhua, BI Jinfeng, CUI Qiutan, LIU Yancheng, YI Jianyong
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Microwave and ultrasound-assisted natural deep eutectic solvents-based extraction of pectin from onion peel wastes

CyTA - Journal of Food
Pectin was extracted from onion peels using microwave and ultrasound-assisted natural deep eutectic solvents (NADES) and compared with conventional acid-extracted pectin.
Riyamol, Jeevitha G.C
doaj   +1 more source

Establishing the developmental function of the rhamnogalacturonan II component of pectin

, 2012
The primary plant cell wall consists of a complex set of polysaccharides including pectin, cellulose and hemicelluloses that are critical for normal plant development. There are three major forms of pectin, rhamnogalacturonan I (RG-I), rhamnogalacturonan
Smyth, Kevin
core  

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source