Pectin from Apple Pomace: Extraction, Characterization, and Utilization in Encapsulating Alpha-tocopherol Acetate

Abstract

Pectin is a cell wall polysaccharide widely used in the food industry as a gelling agent, stabilizer, emulsifier, and thickener. Pomace, the main byproduct of apple juice and cider processing, is known to be a good source of pectin. The aim of this study was to optimize process conditions for the hot acid extraction of pectin, from fresh apple pomace, to… (More)

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