ArticleFoods (Basel, Switzerland)2022
Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 18 citations in OpenAlex.
- Article
- Nutrients and Nutraceuticals fromNutrients · 2025Review
- Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels.Gels (Basel, Switzerland) · 2024Article
- Comparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Food science & nutrition · 2023Article
- Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages.Foods (Basel, Switzerland) · 2023Article
- Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins.Antioxidants (Basel, Switzerland) · 2023Article
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Funding
Abstract
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70-90 °C), pH (1-3) and time (1-3 h) were considered as independent variables for CE, while amplitude (20-100%), pH (1-3) and time (20-60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 10
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