Concepedia

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

Mónica Umaña, Esperanza Dalmau, Valeria Eim, Antoni Femenia, Carmen Rosselló

Journal of the Science of Food and Agriculture · 2019 · 19 citations · 49 references

DOI

Abstract

Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.

References

49

Pectin: new insights into an old polymer are starting to gel

William G. T. Willats, John Knox, Jørn Dalgaard Mikkelsen · Trends in Food Science & Technology · 2005 · 928 citations

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Investigation of the effects of ultrasound on vegetal tissues during solvent extraction

Maricela Toma, Mircea Vînătoru, Larysa Paniwnyk et al. · Ultrasonics Sonochemistry · 2001 · 617 citations · Full text

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Intensification of extraction of natural products using ultrasonic irradiations—A review of current status

Sachin R. Shirsath, Shirish H. Sonawane, Parag R. Gogate · Chemical Engineering and Processing - Process Intensification · 2012 · 606 citations

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Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Wenjun Wang, Xiaobin Ma, Peng Jiang et al. · Food Hydrocolloids · 2016 · 566 citations

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Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit

Homa Bagherian, Farzin Zokaee Ashtiani, Amir Fouladitajar et al. · Chemical Engineering and Processing - Process Intensification · 2011 · 450 citations

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