Pectin recovery and characterisation from lemon juice waste streams.

@article{Dimopoulou2019PectinRA,
  title={Pectin recovery and characterisation from lemon juice waste streams.},
  author={Maria Dimopoulou and Katerina Alba and Grant M. Campbell and Vassilis Kontogiorgos},
  journal={Journal of the science of food and agriculture},
  year={2019}
}
BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied, as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complimentary analytical methods to assess their molecular characteristics for potential industrial… 

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