ArticleScientific reports2022
Microwave-assisted extraction of pectin from grape pomace.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Decoding dietary pectin: from structural complexity and microbial CAZyme-PUL networks to cross-feeding and host-beneficial metabolites.Gut microbes · 2026Review
- Extraction, Structure-Activity Relationships, and Modification of Plant-Derived Polysaccharides: An Integrated Framework for Evidence-Based Method Selection and Bioactivity Optimization-A Review.International journal of molecular sciences · 2026Review
- Article
- Bioactive Compounds from Citrus-Processing By-Products: A Narrative Review of Physical-Assisted and Conventional Extraction Technologies Plus Downstream Applications.Molecules (Basel, Switzerland) · 2026Review
- Microwave and solvent extraction ofFood chemistry: X · 2026Article
- Pectin as a Versatile Biomaterial: Structure, Green Sourcing, and Emerging Applications in Pharmaceutics and Biomedicine.International journal of molecular sciences · 2026Review
- Pectin Extracted by a Recyclable Molecular Mixture: A Promising Material for Porous Membranes in Quasi-Solid-State Na-Ion Batteries.ACS sustainable chemistry & engineering · 2025Article
- Microwave-Assisted Extraction of Bioactive Compounds from Mandarin Peel: A Comprehensive Biorefinery Strategy.Antioxidants (Basel, Switzerland) · 2025Article
- Bioactive Compounds of Plant-Based Food: Extraction, Isolation, Identification, Characteristics, and Emerging Applications.Food science & nutrition · 2025Review
- Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint.Foods (Basel, Switzerland) · 2025Article
- Article
- Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products.Advances in biochemical engineering/biotechnology · 2025Review
- Multi-Analytical Approach for the Acid-Base, Thermal and Surface Properties Assessment of Waste Biomasses.Molecules (Basel, Switzerland) · 2024Article
- Source, Extraction, Properties, and Multifunctional Applications of Pectin: A Short Review.Polymers · 2024Review
- Pectin Microwave Assisted Extraction from Pumpkin Peels: Process Optimization and Chemical-Physical and Rheological Characterization.Foods (Basel, Switzerland) · 2024Article
- Sources and Extraction of Biopolymers and Manufacturing of Bio-Based Nanocomposites for Different Applications.Molecules (Basel, Switzerland) · 2024Review
- How the Chemical Properties of Polysaccharides Make It Possible to Design Various Types of Organic-Inorganic Composites for Catalytic Applications.Molecules (Basel, Switzerland) · 2024Review
- Physicochemical and antioxidant properties of pectin fromFrontiers in nutrition · 2024Article
- The Optimization of Operating Conditions in the Cross-Flow Microfiltration of Grape Marc Extract by Response Surface Methodology.Foods (Basel, Switzerland) · 2023Article
- Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications.ACS omega · 2023Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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