ArticleFoods (Basel, Switzerland)2023
Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars.
Article in Foods (Basel, Switzerland), 2023. 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, 29 citations in OpenAlex.
- Bioactive Compound Recovery from Apple Pomace by Aqueous Ultrasound-Assisted Extraction: Machine Learning Modelling and Multi-Objective Optimization.Antioxidants (Basel, Switzerland) · 2026Article
- Evaluation of Total Phenols, Flavonoids, and Antioxidant Activity in the Peel and Flesh of Old Apple Cultivars.Foods (Basel, Switzerland) · 2026Article
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2026Review
- Green Preparation, Structural Characterization, and Antioxidant Activity of Apple Pectin Oligosaccharides Obtained by Hydrogen Peroxide Degradation.Molecules (Basel, Switzerland) · 2026Article
- Pectic Polysaccharides Recovery from Rapeseed MealFoods (Basel, Switzerland) · 2026Article
- Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties.Foods (Basel, Switzerland) · 2025Review
- Review
- From Plant By-Products to Insects to Shrimp: A Pathway to Sustainable Aquaculture Feed in a Circular Economy.Aquaculture nutrition · 2025Article
- Review
- Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova.Antioxidants (Basel, Switzerland) · 2024Article
- The Physicochemical Properties and Antioxidant Activities of the Hawthorn Pectin Extracted Using Ultra-High Pressure Assisted Acid Extraction (UPAAE).Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (a
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Registered trials
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