ArticleFood science & nutrition2025
Physicochemical and Structural Properties of Pomelo Peel Pectin From Majiayou Pomelo With Different Storage Periods.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Pectic Polysaccharides from Dragon Fruit Peel: Structure-Function Relationships and Emerging Potential in Synbiotic Food Systems.Foods (Basel, Switzerland) · 2026Review
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8 authors.
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Abstract
Majiayou pomelo peel (MPP) pectin obtained from Majiayou pomelo with different storage periods (0-150 days) was compared based on physicochemical, structural, functional properties and their correlations. The yield, degree of esterification (DE), molecular weight (Mw), particle size, galacturonic acid (GalA), thermal stability, antioxidant activity (AOA), apparent viscosity, and viscoelasticity of MPP gradually decreased with the extension of pomelo storage periods, possibly due to the fracture of the main chain in the pectin molecule. The DE value of MPP gradually decreased to the range of low-methoxyl pectin (LMP, < 50%) after 150 days of storage probably because of the loss of the -CH
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