ArticleJournal of the science of food and agriculture2025
Thermal extraction and characterization of pectin from semi-solid by-products of the olive oil industry.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Orange Peel Valorization Through Citric Acid Extraction: Linking Process Conditions to Structural and Functional Properties of Pectin.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
backgroundThe valorization of agro-industrial by-products is crucial for promoting sustainability and circular economy. Olive mill semi-solid by-products (OMSbP), also known as alperujo, contain valuable bioactive compounds, including pectin, which can be extracted and used in food applications. However, the structural properties an antioxidant potential of these pectin require further characterization to assess their potential as functional ingredients.
resultsIn the present study, pectin was extracted from OMSbP using a citric acid-based thermal extraction process. The yield varied depending on the olive variety and ripeness degree, with higher extraction efficiency in more mature samples (48.2 g kg
conclusionThis study highlights the potential of OMSbP-derived pectin as a biofunctional ingredient with antioxidant activity and thermal stability. The extraction method ensures a sustainable approach for utilizing olive industry by-products. Future research should explore its bioavailability and application in edible films and coatings. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.