ArticleFood chemistry: X2024
Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Editorial Special issue:Food chemistry: X · 2026Article
- Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.Foods (Basel, Switzerland) · 2025Article
- Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
7 authors.
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Abstract
Traditional production of low-methoxyl pectin (LMP) is labor-intensive and environmentally harmful. This study explores using citric acid/sodium citrate as a green extractant for valorizing LMPs from apple pomace. Two types of pectin, AP-5 and AP-8, were extracted at pH 5.0 and 8.0, resulting in LMPs with methoxylation degrees of 42.33 % and 34.68 %, respectively. Monosaccharide composition and SEC-MALLS analysis revealed that APs are rich in arabinose side chains and contain heterogeneous fractions, while FTIR spectra confirmed their low-methoxyl structure. Compared to the commercial low-methoxyl pectin, APs exhibited higher critical pH but lower critical Ca
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