ArticleFood chemistry: X2024
Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties.
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.
- Antimicrobial evaluation ofFrontiers in microbiology · 2026Article
- Pectins extracted from cranberry pomace: A study in physicochemical, structural, functional properties and the application in peach preservation.Food chemistry: X · 2025Article
- Preservation of Beef with Limonene-Rich Citrus Peel Extracts: Antioxidant, Antimicrobial and Textural Benefits.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
Microwave-assisted hydrothermal extraction (MAHE) was optimized using a Box-Behnken design (BBD) of the response surface methodology (RSM) for optimal recovery of pectin from tangerine peel (TPP). The effects of three factors (pH, irradiation time and temperature) on extraction yield (EY), galacturonic acid content (GAC) and degree of esterification (DE) of pectin were investigated. The optimal extraction conditions were as follows: pH 1.7, irradiation time 12 min and temperature 109 °C. Under these conditions, the EY, GAC and DE were 30.4, 72.3 and 45.2%, respectively. The low methoxyl content of MHAE (45.2%) compared to CE is confirmed by the
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