ArticleFood chemistry. Molecular sciences2024
Microwave-assisted acid extraction of high-methoxyl kinnow (
Article in Food chemistry. Molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Bioactive Compounds from Citrus-Processing By-Products: A Narrative Review of Physical-Assisted and Conventional Extraction Technologies Plus Downstream Applications.Molecules (Basel, Switzerland) · 2026Review
- Focused Review on pH- and Temperature-Responsive Pectin-Based Hydrogels for Drug Delivery and Controlled Release Applications.ACS omega · 2026Review
- Recovery of bioactive compounds from citrus by-products: advances in conventional and innovative extraction approaches, bioavailability, and applications.BMC chemistry · 2026Review
- Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility.Foods (Basel, Switzerland) · 2026Review
- Cascade Valorisation of Lemon-Processing Residues (Part I): Current Trends in Green Extraction Technologies and High-Value Bioactive Recovery.Foods (Basel, Switzerland) · 2026Review
- From waste to wellness: Citrus by-products as nutritional and immunological enhancers in aquaculture.Food chemistry: X · 2026Review
- LCA analysis for assessing environmenstal sustainability of new biobased chemicals by valorising citrus waste.Scientific reports · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.
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Registered trials
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