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


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)


17 Figures and Tables

Slides referencing similar topics