ArticlePolymers2026
Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam.
Article in Polymers, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study optimised pectin extraction from pickled cabbage waste using microwave-assisted extraction (MAE), characterised the extracted pectin, and explored its potential for low-sugar jam production. The Box-Behnken design concluded that the optimal conditions are 539 W (microwave power), 116 s (time), and pH 1.5, yielding a pectin yield of 22.53 ± 2.63%. The physicochemical analysis revealed that the microwave-extracted pectin (MEP) was low methoxyl and had a high molecular weight (1.20 ± 0.004 MDa). It was composed of galacturonic acid, arabinose, rhamnose, xylose and glucose. FTIR,
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