ArticleFoods (Basel, Switzerland)2021
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 38 citations in OpenAlex.
- Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging.Foods (Basel, Switzerland) · 2026Review
- Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties.Foods (Basel, Switzerland) · 2025Review
- Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint.Foods (Basel, Switzerland) · 2025Article
- Article
- Overview of Deep Learning and Nondestructive Detection Technology for Quality Assessment of Tomatoes.Foods (Basel, Switzerland) · 2025Review
- Structure and properties of citrus pectin as influencing factors of biomarkers of metabolic syndrome in rats fed with a high-fat diet.Current research in food science · 2025Article
- Physicochemical Properties of Low-Molecular-Weight Homogalacturonan Pectin from Enzyme-Hydrolyzed Red Okra.Foods (Basel, Switzerland) · 2024Article
- Enhancing Cutin Extraction Efficiency from Industrially Derived Tomato Processing Residues by High-Pressure Homogenization.Foods (Basel, Switzerland) · 2024Article
- Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins.Antioxidants (Basel, Switzerland) · 2023Article
- A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies.Foods (Basel, Switzerland) · 2022Review
- Article
- Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted pectin and residual cell wall material obtained. On the one hand, pectin is extracted stepwise using hot water, chelating agents and low-alkaline conditions targeting fractionation of the pectin population. On the other hand, an industrially relevant single-step nitric acid pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin extractions, the role of high-pressure homogenization (HPH) as a physically disruptive treatment to facilitate further pectin extraction from the partially pectin-depleted fraction obtained after acid extraction is addressed. The impact of HPH on the pectin cell wall polysaccharide interactions was shown as almost two thirds of the residual pectin were extractable during the subsequent extractions. For both extraction approaches, pectin obtained further in the sequence was characterized by a higher molecular mass and a higher amount of rhamnogalacturonan I domains. The estimated hemicellulose and cellulose content increased from 56 mol% for the AIR to almost 90 mol% for the final unextractable fractions of both methods.
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