Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

(2022) Maria Alexandri et al.   Foods

The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion

(2022) Xixiang Shuai et al.   Foods

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

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

(2021) Xingke Duan et al.   Foods

The protective effect of Ellagic acid (EA) in osteoarthritis: An in vitro and in vivo study

(2020) Zeng Lin et al.   BIOMEDICINE & PHARMACOTHERAPY

Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

(2020) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques

(2020) Kang Xu et al.   CARBOHYDRATE POLYMERS

Extraction temperature is a decisive factor for the properties of pectin

(2020) Jianle Chen et al.   FOOD HYDROCOLLOIDS

NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection

(2020) Laís Benvenutti et al.   JOURNAL OF MOLECULAR LIQUIDS

A galactose-rich heteropolysaccharide extracted from “jaboticaba” (Plinia cauliflora) peels

(2020) Bruna M. Miranda et al.   CARBOHYDRATE POLYMERS

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

(2020) Jia-yi Huang et al.   FOOD HYDROCOLLOIDS

Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

(2020) Arland T. Hotchkiss et al.   FOOD HYDROCOLLOIDS

Bioactive compounds and antioxidant capacity of grape pomace flours

(2020) Gean Charles Monteiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cyanidin-3-O-β-glucoside polarizes LPS-induced M1 into M2 Macrophage in J774 cells via PPARγ-mediated NF-κB and STAT6 signaling pathway

(2020) Yao Liu et al.   Journal of Functional Foods

Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

(2020) Laura Roman et al.   FOOD HYDROCOLLOIDS

Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora)

(2019) Helena D.F.Q. Barros et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction

(2019) Alondra M. Idrovo Encalada et al.   FOOD CHEMISTRY

Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel

(2019) Zahra Rahmani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure

(2019) Ana Fernandes et al.   FOOD HYDROCOLLOIDS

Extraction, purification and characterization of pectin from alternative sources with potential technological applications

(2018) Florina Dranca et al.   FOOD RESEARCH INTERNATIONAL

Potential of pequi ( Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction

(2018) Daniela P. Leão et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

(2018) Mirela Marić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants

(2018) Laís M. Resende et al.   FOOD CHEMISTRY

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

(2018) Lidija Jakobek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ellagic acid incorporation on the oxidative stability of sodium caseinate-polysaccharide-stabilized emulsions

(2017) Hyunnho Cho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin content and composition from different food waste streams

(2016) Judith Müller-Maatsch et al.   FOOD CHEMISTRY

Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

(2016) Merichel Plaza et al.   FOOD CHEMISTRY

Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels

(2016) Shan Qin Liew et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

(2015) Clare Kyomugasho et al.   FOOD CHEMISTRY

Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin

(2015) Fátima Rubio-Senent et al.   FOOD HYDROCOLLOIDS

Cyanidin-3-glucoside derived from black soybeans ameliorate type 2 diabetes through the induction of differentiation of preadipocytes into smaller and insulin-sensitive adipocytes

(2015) Toshiya Matsukawa et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

(2014) Malgorzata Dominiak et al.   FOOD HYDROCOLLOIDS

Extraction and Functional Properties of Water-Soluble Dietary Fiber from Apple Pomace

(2014) Xueli Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ellagic acid improves hepatic steatosis and serum lipid composition through reduction of serum resistin levels and transcriptional activation of hepatic ppara in obese, diabetic KK-Ay mice

(2013) Yukihiro Yoshimura et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

(2013) Daniela Fracassetti et al.   FOOD CHEMISTRY

Characterization of the pectin extracted from citrus peel in the presence of citric acid

(2008) Osamu Kurita et al.   CARBOHYDRATE POLYMERS