Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [ <i>Citrus Paradisi</i> (Macf.)] by Thermal Treatment and Thermosonication

Abstract

A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.