Results 21 to 30 of about 75,700 (314)
Microbiology Spectrum, 2023 Pectin exists in a vast range of plants and has a long history of acting as a functional food additive with potential prebiotic effects on intestinal health.
Rongying Xu +4 more
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Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study, pectin was obtained from dried grapefruit peels by microwave assisted extraction and the extraction conditions were optimized for pectin yield.
Nedra Tektaş Taşan, Özlem Akpınar
doaj +1 more source
Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin [PDF]
, 2022 Pectin from orange peel was extracted and cross-linked, applying different cross-linking agents to visualize any effect on its mechanical and permeation properties. Calcium chloride (II) and iron chloride (III) were the cross-linking agents.
Masuelli, Martin Alberto +1 more
core +1 more source
IET Nanobiotechnology, 2019 In this study, the authors developed pectin‐stabilised selenium nanoparticles (pectin‐SeNPs) for curcumin (Cur) encapsulation and evaluated their physicochemical properties and biological activities. Results showed that pectin‐SeNPs and Cur‐loaded pectin‐
Yan Wu +8 more
doaj +1 more source
An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus [PDF]
, 2015 Extracted pectins have been utilised in a number of applications in both the food and pharmaceutical industries where they are generally used as gelling agents, thickeners and stabilisers, although a number of pectins have been shown to be bioactive ...
Denman, Laura J. +2 more
core +1 more source
Chemical Modification of Pectin and Polygalacturonic Acid: A Critical Review
, 2021 Pectin, as a sustainable biopolymer with its two complementary functionalities (carboxyl and hydroxyl moieties) imparted in the α-1,4-galacturonic acid repeating unit, has gained increasing attention in the last few years.
Hendryk Würfel +3 more
core +1 more source
Trypsin Encapsulation within Pectin-Poly(diallyldimethylammonium Chloride) Complex Coacervates
, 2023 Active substances like pharmaceuticals and enzymes can be shielded from a variety of unfavourable environmental conditions, including high pH, organic solvents, and chaotic agents, by employing complex coacervation as an encapsulation strategy.
Esra, Baydar +2 more
core +1 more source
Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase
, 2004 Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed.
Castro, Sónia Marília +4 more
core +1 more source
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications
Foods, 2022 Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main
Vinay Chandel +5 more
doaj +1 more source
, 2021 Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and
Martín Rubio, María Esther +1 more
openaire +2 more sources