Extraction and characterization of pectin from passion fruit peels

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Extraction and characterization of pectin from passion fruit peels

The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the mos...

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Bibliographic Details
Main Authors:	Liew, Shan Qin, Chin, Nyuk Ling, Yusof, Yus Aniza
Format:	Article
Language:	English
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37593/ http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf

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