The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels

Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace

(2021) Min Yu et al.   CARBOHYDRATE POLYMERS

Eco-friendly and high-efficient extraction of natural antioxidants from Polygonum aviculare leaves using tailor-made deep eutectic solvents as extractants

(2021) Lingfeng Wu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

(2021) Jiefen Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Continuous and pulsed ultrasound pectin extraction from navel orange peels

(2021) N.A. Patience et al.   ULTRASONICS SONOCHEMISTRY

Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains

(2021) Mingrui Chen et al.   CARBOHYDRATE POLYMERS

Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace

(2021) Mingrui Chen et al.   FOOD HYDROCOLLOIDS

Colloidal nanodispersions for the topical delivery of Ibuprofen: Structure, dynamics and bioperformances

(2021) I. Theochari et al.   JOURNAL OF MOLECULAR LIQUIDS

Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation

(2021) Yuanyuan Zhao et al.   CARBOHYDRATE POLYMERS

Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

(2021) Nerea Muñoz-Almagro et al.   CARBOHYDRATE POLYMERS

Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films

(2021) Aditi Sood et al.   FOOD HYDROCOLLOIDS

Microwave vs. conventional extraction of pectin from Malus domestica ‘Fălticeni’ pomace and its potential use in hydrocolloid-based films

(2021) Florina Dranca et al.   FOOD HYDROCOLLOIDS

Tailor-made deep eutectic solvents-based green extraction of natural antioxidants from partridge leaf-tea (Mallotus furetianus L.)

(2021) Ruimin Wang et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Customized Deep Eutectic Solvents as Green Extractants for Ultrasonic-Assisted Enhanced Extraction of Phenolic Antioxidants from Dogbane Leaf-Tea

(2021) Ruimin Wang et al.   Foods

Extraction and preliminary purification of polysaccharides from Camellia oleifera Abel. seed cake using a thermoseparating aqueous two-phase system based on EOPO copolymer and deep eutectic solvents

(2020) Chang Gao et al.   FOOD CHEMISTRY

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

(2020) Malaiporn Wongkaew et al.   Foods

Extraction temperature is a decisive factor for the properties of pectin

(2020) Jianle Chen et al.   FOOD HYDROCOLLOIDS

Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification

(2020) Emylle Emediato Santos et al.   FOOD HYDROCOLLOIDS

Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from Moringa oleifera L. leaves: Optimization, comparison and antioxidant activity

(2020) Lingfeng Wu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Deciphering diet-gut microbiota-host interplay: Investigations of pectin

(2020) Huizi Tan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin

(2020) Jing-Kun Yan et al.   FOOD CHEMISTRY

Multimode-ultrasound and microwave assisted natural ternary deep eutectic solvent sequential pretreatments for corn straw biomass deconstruction under mild conditions

(2020) Dong Yan et al.   ULTRASONICS SONOCHEMISTRY

Deep eutectic solvents (DES) mediated extraction of pectin from Averrhoa bilimbi: Optimization and characterization studies

(2019) Muhammad Hakimin Shafie et al.   CARBOHYDRATE POLYMERS

Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

(2019) Jin-Shu Yang et al.   FOOD CHEMISTRY

Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste

(2019) Animesh Singh Sengar et al.   ULTRASONICS SONOCHEMISTRY

Power ultrasound and its applications: A state-of-the-art review

(2019) Ye Yao et al.   ULTRASONICS SONOCHEMISTRY

The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins

(2019) Jiefen Cui et al.   CARBOHYDRATE POLYMERS

Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer

(2019) Tanpong Chaiwarit et al.   FOOD HYDROCOLLOIDS

Pectin from Husk Tomato ( Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

(2018) Blanca E. Morales-Contreras et al.   CARBOHYDRATE POLYMERS

Extraction, structure, and emulsifying properties of pectin from potato pulp

(2018) Jin-Shu Yang et al.   FOOD CHEMISTRY

Physicochemical properties and conformations of water-soluble peach gums via different preparation methods

(2018) Chaoyang Wei et al.   FOOD HYDROCOLLOIDS

Optimization of pectin extraction from Ubá mango peel through surface response methodology

(2018) Anderson do Nascimento Oliveira et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound

(2018) Bruna Bárbara Valero Guandalini et al.   FOOD RESEARCH INTERNATIONAL

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Bioactives from fruit processing wastes: Green approaches to valuable chemicals

(2017) Jhumur Banerjee et al.   FOOD CHEMISTRY

Advances in the pectin production process using novel extraction techniques: A review

(2017) Lanrewaju Ridwan Adetunji et al.   FOOD HYDROCOLLOIDS

Characterization of pectin extracted from sugar beet pulp under different drying conditions

(2017) Xin Huang et al.   JOURNAL OF FOOD ENGINEERING

Low-methoxyl lemon pectin attenuates inflammatory responses and improves intestinal barrier integrity in caerulein-induced experimental acute pancreatitis

(2017) Yajun Sun et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Ultrasonic degradation of sweet potato pectin and its antioxidant activity

(2017) Fredrick Onyango Ogutu et al.   ULTRASONICS SONOCHEMISTRY

Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment

(2017) Nerea Muñoz-Almagro et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel

(2017) I. Ganesh Moorthy et al.   ULTRASONICS SONOCHEMISTRY

Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

(2016) Antonela Ninčević Grassino et al.   FOOD HYDROCOLLOIDS

Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid

(2016) Miaomiao Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mango Peel as Source of Antioxidants and Pectin: Microwave Assisted Extraction

(2015) Romeo Rojas et al.   Waste and Biomass Valorization

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

(2012) Lifen Zhang et al.   ULTRASONICS SONOCHEMISTRY

Simultaneous extraction and purification of aloe polysaccharides and proteins using ionic liquid based aqueous two-phase system coupled with dialysis membrane

(2011) Zhi-jian Tan et al.   DESALINATION

Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indicaL.)

(2008) Jacqueline C. Barreto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY